Description
Delight in these luscious Tiramisu Cupcakes that capture the essence of the classic Italian dessert. Moist coffee-infused cupcakes are topped with a creamy mascarpone frosting and finished with a dusting of cocoa powder, creating a perfect balance of flavors in a handheld treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (213g) all-purpose flour (scoop and level)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons instant espresso powder
Wet Ingredients
- 8 tablespoons (113g) unsalted butter, room temperature
- 3/4 cup + 2 tablespoons (175g) granulated sugar
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla extract (divided)
- 1/3 cup (80ml) milk, room temperature
- 1/3 cup (80ml) buttermilk, room temperature
Frosting Ingredients
- 8 oz mascarpone cheese (BelGioioso recommended)
- 2/3 cup (80g) powdered sugar
- 1 cup (235ml) heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder (Dutch process or regular unsweetened)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and instant espresso powder. Set this mixture aside for later use.
- Dissolve Espresso Powder: In a small bowl, dissolve the espresso powder in the milk, then set this aside to be added to the batter.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Add the egg and egg yolks one at a time, beating well after each addition to fully incorporate. Then stir in 1 teaspoon of vanilla extract for flavor.
- Combine Flour and Milk Mixtures: Alternately add the dry flour mixture and the milk with dissolved espresso to the butter mixture, beginning and ending with the flour. Mix just until combined, being careful not to overmix.
- Add Buttermilk: Gently fold in the buttermilk, mixing until the batter is smooth and uniform in texture.
- Divide Batter and Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–22 minutes or until a toothpick inserted in the center comes out clean. Remove and cool completely on a wire rack.
- Prepare Frosting: In a bowl, beat the mascarpone cheese, powdered sugar, and the remaining vanilla extract until smooth. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined, forming a light and creamy frosting.
- Frost and Garnish: Once the cupcakes are completely cool, frost them generously with the mascarpone cream. Dust the tops with cocoa powder for a classic tiramisu touch. Serve chilled or at room temperature for best flavor.
Notes
- Ensure all dairy and eggs are at room temperature for optimal mixing and texture.
- Use quality espresso powder to achieve the authentic coffee flavor reminiscent of tiramisu.
- Frost and dust cupcakes just before serving to maintain texture and appearance.
- Store cupcakes in the refrigerator if serving chilled; bring to room temperature before serving for enhanced flavor.
- Line your muffin tin properly to prevent cupcakes from sticking and for easy removal.
