Yield: 20 cupcakes

Tiramisu Cupcakes

Tiramisu Cupcakes

Coffee lovers rejoice! Tiramisu Cupcakes bring a touch of elegance to your dessert table. A fluffy vanilla cupcake with rich espresso filling is the best afternoon pick-me-up or after dinner treat you can imagine.

Prep Time 35 minutes
Cook Time 25 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

For the Cupcakes:

  • 1 ½ cups white granulated sugar
  • ¾ cup unsalted butter (room temperature)
  • 3 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 2 ¾ cups All-Purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup whole milk (room temperature)

For the Espresso Mixture:

  • 3 tablespoons coffee liqueur or Kahlua (optional)
  • 2 tablespoons espresso powder or instant granules
  • 3 tablespoons sugar
  • 1 cup hot water

For the Frosting:

  • ½ cup unsalted butter (room temperature)
  • 4 cups powdered sugar
  • 2 tablespoons espresso
  • 2 tablespoons Kahlua (optional)
  • ½ cup mascarpone cheese (room temperature)

For the Garnish:

  • Cocoa powder (to dust tops)
  • Coffee granules (to sprinkle on tops)

Instructions

For the Cupcakes

  1. Preheat the oven to 350° degrees F. Line 2 cupcake pans with paper liners and set aside.
  2. In a mixing bowl, beat the butter and sugar until well blended. Beat in the eggs, one at a time.  Add the vanilla and beat to combine.
  3. In a separate mixing bowl, whisk together the flour, baking powder, and salt.
  4. Add the flour mixture to the butter mixture, alternating with the milk. Beat on medium speed, scraping down the sides of the bowl as needed.
  5. Spoon the batter in the prepared cupcake tins.
  6. Bake for 20 to 25 minutes, or until the cupcakes spring back when lightly touched.
  7. Remove the cupcakes from the oven and cool in the pan for 5-10 minutes.  Take the cupcakes from the pan and place them on a cooling rack to finish cooling completely.

Espresso Mixture

  1. In a large cup, mix the espresso powder, Kahlua (if you choose to use it), and sugar into the hot water.  Set aside.
  2. Once the cupcakes have cooled completely, using a fork, poke the tops of each cupcake a couple of times and add about 2 teaspoons of Espresso Mixture over each cupcake. Allow it to soak in.

Frosting:

  1. Add butter to a large bowl and beat for about 2-3 minute until creamy.
  2. Add the powdered sugar and 2 tablespoons of espresso (and Kalua if using) and beat until smooth.
  3. Gently fold in the mascarpone cheese.
  4. If the mixture is too thin, add one more cup of powdered sugar and beat with the mixer on low speed, mix just until smooth.  Don’t over mix the mascarpone cheese or it could become too thin.
  5. Pipe the frosting onto the cupcakes.
  6. Sprinkle the tops with some cocoa powder and coffee granules if desired.
  7. Chill until ready to serve.  Preferably let them sit at room temperature for 20-30 minutes before serving to allow the frosting to become softer, otherwise it may be too firm.

Notes

    • In order to pipe frosting for all 20 cupcakes, I doubled the amount of frosting that I made. I used the 1B Piping tip by Kowanii, it’s very similar to the Wilton 1B tip.  I omitted the Kahlua and they were delicious.
    • Swap out the mascarone cheese for cream cheese if desired!
    • Recipe adapted from Centsless Deals

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 404Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 75mgSodium: 197mgCarbohydrates: 55gFiber: 1gSugar: 41gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.