These Tiramisu Cupcakes give you the classic flavor of coffee, mascarpone, and cocoa in an easy-to-serve cupcake. The soft cupcakes are brushed with coffee syrup, topped with mascarpone cream, and finished with a dusting of cocoa.
I like them for parties because they are much easier to hand out than a large dish of tiramisu. They still feel like an Italian dessert, but in a neater, more practical form.
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Why You'll Want to Make This
These cupcakes keep the best parts of tiramisu. The cake stays soft, the coffee syrup soaks in just enough, and the mascarpone topping gives you that creamy finish you expect.
They are also easier to serve than classic tiramisu because there is no scooping and no messy edge from a large dish. You can bake the cupcakes first, brush them with syrup, and add the topping later. That makes them a good choice for birthdays, buffets, and dessert tables.
What You Need
Ingredients Tiramisu Cupcakes
Ingredients Syrup and Frosting
- Hot water and espresso powder: These make the coffee syrup and bring in the tiramisu flavor. Espresso powder gives a stronger coffee taste than regular instant coffee.
- Sugar: Sugar sweetens the syrup, the cupcake batter, and the mascarpone topping. In the batter, brown sugar also adds a little depth.
- Coffee liqueur: This adds flavor to the syrup and topping. You can replace it with extra coffee if you want to skip the alcohol.
- Butter: Butter gives the cupcakes a soft texture and rich flavor. Use it at room temperature so it mixes smoothly.
- Eggs: Eggs give the cupcakes structure and help the batter bake evenly.
- Vanilla extract: Vanilla rounds out the coffee flavor and makes the cupcakes taste softer. A homemade vanilla extract recipe can be found here.
- Self-rising flour: This gives the cupcakes their structure and rise. Fold it in gently so the cupcakes stay light. You can replace it with 2 cups of flour and 2 teaspoons of baking powder.
- Milk: Milk loosens the batter and helps keep the cupcakes tender.
- Mascarpone: Mascarpone gives the topping its classic tiramisu flavor. Let it soften briefly before mixing so the topping stays smooth.
- Confectioner's sugar: This sweetens the mascarpone topping without making it grainy.
- Heavy cream: Cold heavy cream makes the topping light and pipeable.
- Dutch-process cocoa powder: A light dusting of cocoa gives the cupcakes their tiramisu finish.
How to Make It
- Step 1: Stir together the coffee syrup and let it cool while you make the cupcake batter.
- Step 2: Mix the batter, bake the cupcakes until just done, then brush the warm tops with the syrup.
- Step 3: Let the cupcakes cool completely while you whip the mascarpone topping.
- Step 4: Pipe or spoon the mascarpone cream on top and finish each cupcake with cocoa.
Top Tips
- Use room temperature butter, eggs, and milk for a smoother batter and a more even bake.
- Brush the syrup onto the cupcakes while they are still warm. That helps the coffee flavor soak in better. Do not over-soak the cupcakes. Use enough syrup to moisten the tops, but stop before they turn soggy.
- Keep the heavy cream cold, but let the mascarpone sit out briefly before mixing. That helps the topping blend smoothly without lumps.
- Dust the cocoa on just before serving for the neatest finish.
What to Serve with Tiramisu Cupcakes
- Serve these Tiramisu Cupcakes with espresso, cappuccino, or as part of an Italian-style dessert table.
- If you want more ideas in the same flavor direction, the Tiramisu Recipes page is a good place to look.
- They also fit well after an Italian dinner, so the Italian Recipes overview can help you build the rest of the menu.
- For a party or buffet, pair them with ideas from this Italian Buffet with recipes and time schedule.
📖 Recipe
RECIPE CARD
Soft coffee-soaked cupcakes topped with mascarpone cream and cocoa for an easy tiramisu-inspired party dessert.
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
Coffee syrup
- ⅓ cup hot water
- 1 teaspoon espresso powder
- 3 tablespoons sugar
- 1 tablespoon coffee liqueur, or almond liqueur
Cupcakes
- 2 sticks butter, room temperature
- ½ cup sugar
- ¾ cup dark brown sugar
- 4 eggs , size L
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 2 cups self-rising flour
- 4 tablespoons milk
Frosting
- ¾ cup mascarpone
- ⅓ cup confectioners sugar
- 1 teaspoon espresso powder
- 1 ½ tablespoon coffee liqueur
- ⅔ cup heavy cream
- 1 tablespoon Dutch unprocessed cocoa
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 350 °F and line a 12-cup muffin pan with paper liners.
Coffee syrup
- Stir the hot water, espresso powder, sugar, and liqueur together until dissolved. Let it cool.⅓ cup hot water, 1 teaspoon espresso powder, 3 tablespoons sugar, 1 tablespoon coffee liqueur
Cupcakes
- Beat the butter until creamy. Add the granulated sugar and brown sugar and beat for 2 minutes.2 sticks butter, ½ cup sugar, ¾ cup dark brown sugar
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and espresso powder.4 eggs , 1 teaspoon vanilla extract, 1 teaspoon espresso powder
- Fold in the self-rising flour, then add the milk and mix until just combined.2 cups self-rising flour, 4 tablespoons milk
- Divide the batter between the liners. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Pierce the tops of the warm cupcakes with a skewer. Brush the coffee syrup over the cupcakes until it is used up. Let the cupcakes cool completely.
Frosting
- Mix the mascarpone with the confectioners sugar, espresso powder, and coffee liqueur until smooth.¾ cup mascarpone, ⅓ cup confectioners sugar, 1 teaspoon espresso powder, 1 ½ tablespoon coffee liqueur
- In another bowl, whip the cold heavy cream until stiff.⅔ cup heavy cream
- Stir one-third of the whipped cream into the mascarpone mixture. Gently fold in the rest.
- Pipe or spoon the mascarpone topping onto the cooled cupcakes.
- Dust with Dutch-process cocoa powder before serving.1 tablespoon Dutch unprocessed cocoa
Notes
1. Can I make the cupcakes a day ahead? Yes. Bake the cupcakes and brush them with syrup. Keep them covered and add the mascarpone topping the next day.
2. My mascarpone topping looks lumpy. What should I do? Let the mascarpone sit at room temperature for about 15 minutes before mixing. Keep the heavy cream cold and fold it in gently.
3. Can I skip the liqueur? Yes. Replace it with extra coffee for an alcohol-free version.
4. How much syrup should I brush on each cupcake? Use enough to moisten the top well, but stop before the cupcake turns soggy.
5. Can I use a piping bag or just spoon on the topping? Both work. A piping bag gives a neater party look, but spooning is fine too.
6. Storage
- Fridge: Store topped cupcakes covered in the refrigerator for up to 2 days.
- Serving: Let the cupcakes sit at room temperature for 15 to 20 minutes before serving, so the topping softens slightly.
- Freezer: Freeze only the unfrosted cupcakes for up to 1 month. Add the syrup and topping after thawing.
- Make-ahead: Bake and syrup the cupcakes 1 day ahead. Make the mascarpone topping fresh for the best texture.
Nutrition
Calories: 469kcalCarbohydrates: 47gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 125mgSodium: 161mgFiber: 1gSugar: 31gVitamin A: 955IUVitamin C: 0.1mgIron: 1mg
dina says
they look delicious!
admin says
Thank you Dina, they tasted great!