Tiramisu Cupcakes

Prep: 30 mins

Cook: 25 mins

Cool: 60 mins

Total: 115 mins

Servings: 24 servings

Yield: 24 cupcakes

If you love the classic Italian tiramisu dessert with ladyfingers, velvety mascarpone cheese, and cocoa powder, you will swoon for these tiramisu cupcakes. Instead of the traditional ladyfingers dipped in coffee and liqueur, here the syrup is brushed on top of fluffy homemade vanilla cupcakes. The frosting is made from mascarpone, coffee liqueur, and whipped cream. For a traditional presentation, we dust each cupcake with cocoa powder and then top it with a chocolate-covered espresso bean.

You can use either strongly brewed coffee or espresso in this recipe. The recipe calls for coffee liqueur, but if you prefer a non-alcoholic version, simply swap the coffee liqueur for additional coffee or espresso.

Ingredients

For the Cupcakes:

• 1 3/4 cups sugar

• 3/4 cup unsalted butter, softened

• 3 large eggs

• 2 teaspoons vanilla extract

• 2 3/4 cups all purpose flour

• 2 1/2 teaspoons baking powder

• 3/4 teaspoon salt

• 1 cup milk

For the Coffee Syrup:

• 1/2 cup strong, hot coffee or espresso

• 1/4 cup sugar

• 3 tablespoons coffee liqueur, optional

For the Mascarpone Frosting:

• 1 cup mascarpone cheese

• 2/3 cup confectioners' sugar

• 2 tablespoons coffee liqueur, optional

• 1 cup heavy whipping cream

For Garnish:

• 3 tablespoons unsweetened cocoa powder, for dusting

• 24 chocolate-covered espresso beans

Steps to Make It

1. Gather the ingredients. Preheat the oven to 350 F. Prepare muffin tins by lining with paper liners.

   

2. To make the cake, beat together the sugar and butter in a large mixing bowl until light and fluffy.

   

3. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

   

4. In another large bowl, combine the flour, baking powder, and salt.

   

5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Scrape down the sides and mix well after each addition.

   

6. Spoon the cupcake batter into the prepared muffin tins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.

   

7. Cool in the pan on a wire rack for 5 minutes. Remove from the pan and cool completely before proceeding with the coffee syrup and the frosting.

   

8. To make the coffee soaking syrup, in a medium bowl combine the hot coffee or espresso with the sugar and coffee liqueur, if using, and mix until the sugar dissolves.

   

9. Using a fork or skewer, poke the tops of each cupcake several times. Brush or spoon the coffee syrup over each cupcake, allowing it to soak in to the holes.

   

10. For the frosting, combine the mascarpone cheese, powdered sugar, and coffee liqueur, if using, until smooth.

    

11. In a separate bowl, beat the heavy whipping cream until soft peaks form. Fold into the mascarpone mixture.

    

12. Spread the mascarpone frosting over the cupcakes.

    

13. Dust with cocoa powder and garnish each with a chocolate-covered espresso bean.

    

14. Chill until ready to serve. Enjoy!

How to Store

Tiramisu cupcakes should be kept chilled in the fridge right up until serving time. Any leftovers should be stored in an airtight container in the fridge for up to three days.

Nutrition Facts
Servings: 24
Amount per serving
Calories	330
% Daily Value*
Total Fat 20g	26%
Saturated Fat 12g	59%
Cholesterol 76mg	25%
Sodium 217mg	9%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	3%
Total Sugars 22g
Protein 4g
Vitamin C 0mg	0%
Calcium 73mg	6%
Iron 1mg	7%
Potassium 87mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.