Why You’ll Love This Recipe
There’s so much to adore about Tiramisu Cupcakes. Here’s why they’re a must-try:
Coffee Lovers’ Dream : The espresso flavor shines through in every bite, making them perfect for coffee enthusiasts.
Light and Creamy : The mascarpone frosting adds a velvety richness without being overly heavy.
Elegant Presentation : With their dusting of cocoa powder and coffee-soaked layers, these cupcakes look as good as they taste.
Customizable : Adjust the sweetness or alcohol content to suit your taste.
Make-Ahead Friendly : Prepare them ahead of time and chill until ready to serve.
Ingredients You’ll Need
The secret to these cupcakes lies in their simple yet indulgent combination of ingredients. Here’s what you’ll need:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter (softened to room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
½ cup whole milk (room temperature)
½ cup strong brewed espresso or coffee (cooled)
For the Coffee Soak:
¼ cup strong brewed espresso or coffee (cooled)
2 tablespoons coffee liqueur (optional; substitute with additional coffee if avoiding alcohol)
For the Mascarpone Frosting:
8 oz mascarpone cheese (softened to room temperature)
½ cup unsalted butter (softened to room temperature)
2 ½ cups powdered sugar (sifted)
1 teaspoon vanilla extract
Pinch of salt
For Garnish:
Cocoa powder (for dusting)
Chocolate shavings or curls (optional)
Step-by-Step Instructions
Ready to whip up these decadent, coffee-infused cupcakes? Follow these easy steps:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) . Line a muffin tin with cupcake liners or grease it lightly.
Step 2: Make the Cupcake Batter
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined.
Stir in the cooled espresso or coffee until fully incorporated.
Step 3: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.
Bake in the preheated oven for 18–20 minutes , or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Coffee Soak
In a small bowl, mix the cooled espresso or coffee with the coffee liqueur (if using).
Use a pastry brush to gently brush the coffee mixture over the tops of the cooled cupcakes, allowing them to absorb the liquid.
Step 5: Make the Mascarpone Frosting
In a large mixing bowl, beat the softened mascarpone cheese and butter together until smooth and creamy, about 2–3 minutes.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Add the vanilla extract and a pinch of salt. Beat on high speed for 2–3 minutes, until the frosting is light and fluffy.
Step 6: Assemble and Garnish
Transfer the frosting to a piping bag fitted with your favorite tip. Pipe generous swirls of frosting onto each cupcake.
Dust the tops with cocoa powder using a fine-mesh sieve for an elegant finish.
Garnish with chocolate shavings or curls if desired.
Step 7: Serve and Enjoy
Serve the cupcakes chilled or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days.