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Tiramisu Cupcakes Recipe

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★★★★★

4.7 from 108 reviews

Delight in these luscious Tiramisu Cupcakes, combining the rich flavors of espresso-soaked cake with creamy mascarpone frosting. This recipe layers moist cupcake batter infused with coffee, followed by a light coffee syrup brush and a fluffy mascarpone whipped cream topping, dusted with cocoa powder and optionally garnished with chocolate curls or coffee beans for an elegant finish.

Ingredients

Scale

Cupcake Batter

  • 1 1/4 cups all-purpose flour (can swap part with cake flour for lighter crumb)
  • 3/4 cup granulated sugar (adjust if syrup is sweet)
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp baking powder (leavening)
  • 1/4 tsp salt
  • 1/2 cup milk (or buttermilk)
  • 1/4 cup espresso or strong coffee, cooled (can replace part of milk)

Coffee Syrup

  • 1/2 cup espresso (for brushing warm cupcakes)
  • 2–3 Tbsp granulated sugar (to taste)

Mascarpone Frosting

  • 8 oz mascarpone cheese (cold, then softened slightly)
  • 1/2 cup heavy cream (kept cold for whipping)
  • 1/2 cup powdered sugar (or to taste)
  • 1 pinch fine salt (optional, balances sweetness)

Garnish (optional)

  • 1–2 Tbsp unsweetened cocoa powder (for dusting)
  • Chocolate curls or coffee beans

Instructions

  1. Make the batter (5–10 min): Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy, about 2–3 minutes. Beat in 2 eggs one at a time. In a separate bowl, whisk together 1 1/4 cups flour, 1 tsp baking powder, and 1/4 tsp salt. Combine 1/2 cup milk and 1/4 cup cooled espresso. Alternate adding the dry ingredients and the milk-espresso mixture to the butter mixture, mixing just until combined to avoid overmixing.
  2. Bake the cupcakes (15–20 min): Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners and fill each about two-thirds full with batter. Bake for 15–20 minutes, or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  3. Prepare the coffee syrup (optional): In a small saucepan, heat 1/2 cup espresso with 2–3 tablespoons sugar until the sugar dissolves completely. Using a pastry brush, gently brush the warm syrup over the tops of the warm cupcakes and allow it to soak in, adding moisture and enhancing the coffee flavor.
  4. Make the mascarpone frosting (5–10 min): Beat 8 oz mascarpone cheese in a bowl until smooth. Gradually drizzle in 1/2 cup cold heavy cream, whipping to soft peaks. Add approximately 1/2 cup powdered sugar and a pinch of fine salt if desired to balance the sweetness. Whip gently just until stable soft peaks form, being careful not to overwhip as mascarpone can curdle.
  5. Assemble and garnish: Once cupcakes are completely cooled, pipe or spread the mascarpone frosting evenly on top. Dust with unsweetened cocoa powder through a fine sieve for a classic tiramisu finish. Optionally, decorate with chocolate curls or a single coffee bean to add an elegant touch.

Notes

  • For a lighter crumb, replace part of the all-purpose flour with cake flour.
  • Adjust sugar quantities according to your sweetness preference and the coffee syrup’s sweetness.
  • Ensure mascarpone and heavy cream are cold for easier whipping and best texture.
  • Do not overmix batter to keep cupcakes tender.
  • The coffee syrup step is optional but adds authentic tiramisu moisture and flavor.
  • Use strong espresso for the best taste, but high-quality brewed coffee also works.
  • Store cupcakes refrigerated due to the dairy-based frosting. Best consumed within 2 days.

Keywords: tiramisu cupcakes, espresso cupcakes, mascarpone frosting, coffee dessert, Italian dessert cupcakes

Find it online: https://todayfoodrecipe.com/tiramisu-cupcakes-recipe/