Description
Delight in these luscious Tiramisu Cupcakes that capture the classic Italian dessert’s essence in a handheld treat. Moist coffee-soaked cupcakes are topped with a creamy mascarpone frosting, dusted with cocoa powder, and optionally garnished with dark chocolate shavings, making them perfect for dessert lovers craving a sophisticated and indulgent flavor in every bite.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup strong brewed coffee, cooled (for soaking)
Mascarpone Frosting
- 1 cup mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coffee liqueur (optional)
Decoration
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare the cupcake dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening and seasoning.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step is critical for creating a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Bake the cupcakes: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Make mascarpone frosting: In a large bowl, whip together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the frosting is smooth and fluffy. If desired, gently fold in coffee liqueur for an extra flavor boost.
- Soak the cupcakes: Using a spoon, lightly drizzle the cooled brewed coffee over the tops of the cooled cupcakes. Let them sit for a few minutes to absorb the coffee, enhancing their moistness and flavor.
- Frost the cupcakes: Once soaked, spread a generous layer of mascarpone frosting over each cupcake, using a spatula or piping bag to achieve a neat, decorative finish.
- Decorate and serve: Dust the frosted cupcakes with unsweetened cocoa powder using a fine mesh sieve. Optionally, add dark chocolate shavings on top. Allow the cupcakes to set for about 30 minutes to firm up the frosting before serving. Enjoy your elegant tiramisu cupcake treat!
Notes
- Ensure the coffee used for soaking is strong and cooled to prevent melting the frosting.
- For a boozy kick, use coffee liqueur in the frosting, but this is optional.
- Do not overmix the batter once the dry ingredients are added to maintain cupcake fluffiness.
- Make sure the mascarpone cheese is at room temperature for smooth frosting.
- These cupcakes can be stored covered in the refrigerator for up to 3 days.
