Description
These Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, combining moist coffee-infused cupcakes with a creamy mascarpone frosting. Each cupcake is soaked with espresso and liqueur, layered with rich mascarpone cream, and finished with a dusting of cocoa powder and chocolate curls for an elegant, indulgent treat perfect for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup espresso or strong brewed coffee, cooled
Coffee Soak
- 1/2 cup espresso or strong brewed coffee
- 2 tablespoons coffee liqueur (optional)
Mascarpone Frosting
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Garnish
- Cocoa powder
- Chocolate curls or grated chocolate
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine. In a separate large bowl, cream the granulated sugar and softened unsalted butter together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla extract. Stir in the sour cream and 1/4 cup cooled espresso. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
- Bake the Cupcakes: Spoon the batter into the prepared cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack before proceeding.
- Make the Coffee Soak: In a small bowl, combine 1/2 cup espresso and 2 tablespoons of coffee liqueur if using. Using a fork or toothpick, pierce the top of each cooled cupcake several times to allow the soak to penetrate the cake. Brush the coffee mixture generously over the cupcakes, letting the coffee soak in evenly.
- Prepare the Mascarpone Frosting: In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined and fluffy.
- Decorate and Serve: Using a piping bag or a spatula, spread or pipe the mascarpone frosting onto each coffee-soaked cupcake. Dust the tops with cocoa powder and garnish with chocolate curls or grated chocolate for an authentic tiramisu look. Serve immediately or refrigerate until ready to enjoy.
Notes
- For best coffee flavor, use freshly brewed espresso or a strong coffee brew cooled to room temperature.
- Coffee liqueur is optional but adds an authentic tiramisu flavor and a slight boozy kick.
- Allow cupcakes to cool completely before adding the coffee soak to prevent the frosting from melting.
- You can prepare cupcakes a day ahead and refrigerate; add frosting and garnish just before serving.
- Adjust the amount of powdered sugar to the mascarpone frosting based on your preferred sweetness.
