Tiramisu cupcakes
Soft coffee-soaked cupcakes topped with mascarpone cream and cocoa for an easy tiramisu-inspired party dessert.
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
Ingredients you need per step are listed below the step in Italic
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: 469kcal | Carbohydrates: 47g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 161mg | Fiber: 1g | Sugar: 31g | Vitamin A: 955IU | Vitamin C: 0.1mg | Iron: 1mg
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