Description
These Tiramisu Cupcakes capture the classic Italian dessert in an individual-sized treat, featuring a moist espresso-infused cake topped with a luscious mascarpone and whipped cream frosting dusted with cocoa powder. Perfect for coffee lovers and dessert enthusiasts alike, these cupcakes are as elegant as they are delicious.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups (213g) all-purpose flour (scoop and level)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 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
- 1/3 cup (80ml) milk, room temperature
- 1/3 cup (80ml) buttermilk, room temperature
- 1 1/2 tablespoons instant espresso powder
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) and line a muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Dissolve espresso powder: In a small bowl, dissolve the instant espresso powder into the milk until fully incorporated. Set aside.
- Cream butter and sugar: In a large bowl, beat the room temperature unsalted butter with the granulated sugar until the mixture is light and fluffy, ensuring a good texture for your cupcakes.
- Add eggs and vanilla: Beat in the whole egg and egg yolks one by one, mixing well after each addition. Stir in the vanilla extract for added flavor.
- Combine flour and milk mixtures: Alternately add the flour mixture and the milk-espresso mixture to the butter mixture, starting and ending with the flour. Mix just until combined to avoid overmixing.
- Add buttermilk: Gently stir in the buttermilk until the batter is smooth and homogenous.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer to a wire rack and cool completely.
- Prepare frosting: In a bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth. In another bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Frost and finish cupcakes: Frost the cooled cupcakes generously with the mascarpone cream mixture. Dust the tops with cocoa powder for a classic tiramisu touch. Serve chilled or at room temperature and enjoy.
Notes
- Ensure all dairy ingredients are at room temperature for better batter incorporation.
- Folding the whipped cream gently into mascarpone mixture preserves the light and airy texture of the frosting.
- Use quality espresso powder for the best coffee flavor in the cupcakes.
- Cupcakes can be stored in the refrigerator for up to 3 days.
- For added flair, garnish with chocolate shavings or a dusting of instant espresso powder.
