Description
These Tiramisu Cupcakes capture the rich and creamy flavors of the classic Italian dessert in an easy-to-make, single-serving treat. With a moist chocolate espresso-infused cake base topped with a smooth mascarpone cream frosting, they are perfect for dessert lovers seeking a coffee-flavored indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 1/2 cup brewed espresso (cooled)
Frosting
- 8 oz mascarpone cheese (softened)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp coffee liqueur (optional)
- 1/4 cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt thoroughly to ensure even distribution.
- Mix Wet Ingredients: In a separate bowl, beat the granulated sugar and eggs until the mixture becomes fluffy. Then add the whole milk and cooled brewed espresso, mixing until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which could toughen the cupcakes.
- Fill and Bake: Pour the cupcake batter into the liners, filling each about two-thirds full. Bake for 18-20 minutes at 350°F (175°C) until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool on wire racks completely.
- Prepare Frosting: In a mixing bowl, whip the softened mascarpone cheese, heavy cream, vanilla extract, coffee liqueur (if using), and powdered sugar until stiff peaks form, creating a smooth and creamy frosting.
- Frost Cupcakes: Once the cupcakes are fully cooled, pipe or spread the mascarpone frosting on top of each cupcake to finish the tiramisu-inspired treat.
Notes
- Allow cupcakes to cool completely before frosting to prevent melting.
- The coffee liqueur is optional but adds extra depth of flavor.
- You can use strong brewed coffee as a substitute for espresso if needed.
- Store cupcakes in the refrigerator due to the mascarpone-based frosting; consume within 2-3 days for best freshness.
- For a more decorated look, dust the frosted cupcakes with cocoa powder or grated chocolate before serving.
