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–+ servings
coffee soaked mascarpone cupcake delights

Tiramisu Cupcakes

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 1 hour
Total Time 1 hour 43 minutes
Course Dessert
Cuisine Italian
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 2 Small bowls
  • 1 large mixing bowl
  • 1 electric mixer (hand or stand)
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cooling rack
  • 1 pastry brush or spoon
  • 1 piping bag with round or star tip (optional)
  • 1 Fine mesh sieve

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/3 cup strong espresso cooled
  • 2 tablespoon coffee liqueur optional
  • 1 cup heavy cream chilled
  • 8 ounce mascarpone cheese chilled
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon unsweetened cocoa powder for dusting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, 2 to 3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, mixing just until combined.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
  • In a small bowl, stir together the cooled espresso and coffee liqueur, then set aside.
  • In a large bowl, whip the cold heavy cream to soft peaks using an electric mixer.
  • In another bowl, beat the mascarpone, powdered sugar, and vanilla extract just until smooth and combined.
  • Gently fold the whipped cream into the mascarpone mixture in two additions until smooth and fluffy, then chill for at least 20 minutes.
  • Once the cupcakes are completely cool, use a toothpick or skewer to poke several small holes in the top of each cupcake.
  • Brush or spoon the espresso mixture over each cupcake top, allowing it to soak in but not drench the cake.
  • Transfer the mascarpone cream to a piping bag fitted with a round or star tip, or prepare to spread it with a spatula.
  • Pipe or spread a generous swirl of mascarpone cream onto each cupcake.
  • Using a fine-mesh sieve, dust the tops of the cupcakes lightly with cocoa powder just before serving.
  • Chill the decorated cupcakes for at least 30 minutes to set the topping, then serve.

Notes

For best results, use room-temperature ingredients for the batter to ensure a light, even crumb and very cold cream and mascarpone for a stable topping that pipes neatly. Brew strong espresso (or instant espresso) and let it cool fully before brushing it on the cupcakes so it doesn’t make them soggy. The coffee liqueur is optional but deepens the tiramisu flavor; if skipping alcohol, simply replace it with more espresso. Avoid overmixing the cupcake batter or the mascarpone cream, as this can make the cakes dense and the topping grainy. These cupcakes taste even better after a short chill, but cover them well and add the final cocoa dusting just before serving to keep the tops looking fresh.
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