Description
Delight in these luscious Tiramisu Cupcakes, inspired by the classic Italian dessert. Featuring a moist coffee-soaked vanilla cupcake base topped with a rich mascarpone and whipped cream frosting, and finished with a dusting of cocoa powder and optional dark chocolate shavings, these cupcakes are perfect for a sophisticated treat or special occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup strong brewed coffee, cooled (for soaking)
Mascarpone Frosting
- 1 cup mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coffee liqueur (optional)
Decoration
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare the cupcake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix the wet ingredients: In a large bowl, cream the softened unsalted butter and granulated sugar together for about 2-3 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate air and moisture, then stir in the vanilla extract.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Bake the cupcakes: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pan or on a wire rack.
- Prepare the mascarpone frosting: In a large mixing bowl, whip together the softened mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth, fluffy, and holds soft peaks. If using, incorporate the coffee liqueur to add depth of flavor.
- Soak the cupcakes: Once cooled, lightly drizzle the cooled strong brewed coffee over the top of each cupcake using a spoon. Allow the coffee to soak into the cupcakes for a few minutes to infuse the coffee flavor reminiscent of tiramisu.
- Frost the cupcakes: After the coffee has been absorbed, spread a generous layer of the mascarpone frosting onto each cupcake using a spatula or pipe it decoratively for an appealing presentation.
- Dust with cocoa powder: Using a fine mesh sieve, dust the tops of the frosted cupcakes with unsweetened cocoa powder. Optionally, sprinkle dark chocolate shavings on top to enhance both flavor and appearance.
- Serve: Allow the frosted cupcakes to set for about 30 minutes at room temperature to firm up the frosting slightly before serving. Enjoy these decadent tiramisu-inspired treats!
Notes
- Ensure the coffee used for soaking is strong and fully cooled to prevent melting the frosting.
- The coffee liqueur is optional but adds authentic tiramisu flavor; omit for a non-alcoholic version.
- Use room temperature ingredients for the batter to ensure even mixing and a tender crumb.
- Do not overmix the batter to avoid tough cupcakes; mix until ingredients are just combined.
- These cupcakes can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free option, substitute mascarpone and heavy cream with suitable plant-based alternatives, though texture and flavor will vary.
