Tiramisu Cupcakes Recipe

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Tiramisu Cupcakes bring a deliciously playful twist to the classic Italian dessert. Imagine the rich flavors of espresso-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa powder—but in a handheld, cupcake form. These little treats balance elegance and comfort, making them perfect for dinner parties or cozy nights in.

Each bite of these cupcakes reveals a soft, vanilla sponge infused with coffee syrup, a surprise center of cocoa cream, and a swirl of mascarpone frosting on top. Finished with a dusting of cocoa and a coffee bean garnish, they offer the dreamy contrast of light and dark, creamy and cakey, all wrapped in a perfectly portioned package.

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Ingredients for this Tiramisu Cupcakes Recipe

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk

For the Coffee Syrup:

• 1/2 cup brewed espresso or strong coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 2 tbsp granulated sugar

For the Mascarpone Frosting:

• 8 oz mascarpone cheese, cold
• 1 cup heavy cream, cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

For Garnish:

• Unsweetened cocoa powder, for dusting
• Chocolate-covered espresso beans (optional)

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Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

Add the dry ingredients to the butter mixture in three parts, alternating with milk. Mix until just combined. Do not overmix.

Step 2: Bake the Cupcakes

Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Coffee Syrup

While the cupcakes bake, stir together the brewed coffee, sugar, and coffee liqueur (if using) until the sugar dissolves. Set aside.

Step 4: Brush the Cupcakes

Once cooled, use a toothpick to poke several small holes into each cupcake. Then, gently brush the tops with the coffee syrup, allowing it to soak in.

Step 5: Prepare the Mascarpone Frosting

In a mixing bowl, beat the cold mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form. Be careful not to overwhip.

Step 6: Assemble and Garnish

Pipe the mascarpone frosting onto the cooled and soaked cupcakes using a star tip. Dust with cocoa powder and top each with a chocolate-covered espresso bean if desired.

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Frequently Asked Questions

How strong is the coffee flavor?

The coffee flavor is present but not overpowering. It complements the sweetness of the cake and frosting beautifully.

Can I make these cupcakes alcohol-free?

Absolutely! Just omit the coffee liqueur from the syrup. You’ll still get a delicious coffee-infused taste.

Is there a substitute for mascarpone?

You can use a mix of cream cheese and a bit of heavy cream as a substitute, though it will slightly change the flavor.

Can I use instant coffee instead of brewed espresso?

Yes, just make it strong enough to mimic the intensity of espresso.

How do I keep the frosting from getting runny?

Use cold mascarpone and cream, and avoid overmixing. Whipping until stiff peaks form is key.

Are these suitable for kids?

Yes, especially if you skip the coffee liqueur. They’ll enjoy the soft cake and sweet frosting!

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