Tiramisu Cupcakes Recipe

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I’ve always been a huge fan of tiramisu — that heavenly blend of coffee, cocoa, mascarpone, and delicate ladyfingers. But one day, I thought: why not take those same classic flavors and transform them into something handheld, something portable, something irresistibly cute? That’s how I ended up making these Tiramisu Cupcakes, and let me tell you — they are everything you love about the Italian dessert, with a playful twist.

Each bite is layered with soft sponge, a velvety mascarpone filling, bold espresso undertones, and a rich dusting of cocoa. These cupcakes are a showstopper at gatherings, easy enough for a weekend bake, and just fancy enough to feel like a treat. Whether you’re hosting a dinner party or just craving something special with your coffee, these little delights bring all the magic of tiramisu — in cupcake form.

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Why You’ll Love This Tiramisu Cupcakes Recipe

• Elegant and Fun: All the sophistication of tiramisu, with the charm of cupcakes.
• Perfect Texture: Soft, moist sponge paired with creamy mascarpone and a dusting of cocoa.
• Ideal for Coffee Lovers: Each cupcake is infused with espresso, making them rich and aromatic.
• Great Make-Ahead Dessert: Flavors develop beautifully after chilling — perfect for prepping ahead.
• Easy to Share: No slicing or plating — just hand them out and watch them disappear.

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What Kind of Coffee Should I Use for Tiramisu Cupcakes?

For that unmistakable tiramisu flavor, espresso is the best choice. Its intensity cuts through the sweetness and brings depth to each bite. I typically brew a strong shot or two using my espresso machine, but you can absolutely use instant espresso powder dissolved in hot water if that’s what you have. Just make sure it’s concentrated — weak coffee won’t give you the bold, authentic flavor this dessert relies on.

You’ll want the coffee cooled down before brushing it onto the cupcakes or mixing it into the filling. Warm coffee can melt the cream and mess with the texture.

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Options for Substitutions

Don’t worry if you don’t have every ingredient on hand — there’s some room to play without sacrificing too much flavor.

• Mascarpone Cheese: If you can’t find mascarpone, a mix of full-fat cream cheese and a bit of heavy cream will work. It won’t be quite the same, but it’ll still be rich and tasty.
• Espresso: As mentioned, instant espresso powder is a reliable backup. Cold brew concentrate also works in a pinch.
• Coffee Liqueur: Want to skip the alcohol? Replace it with a little vanilla extract or just more coffee. If you want to keep the booze, Kahlúa or Tia Maria are excellent options.
• Cupcake Base: A classic vanilla sponge works beautifully, but you could try a light coffee or almond-flavored cupcake too.
• Cocoa Powder Dusting: Use Dutch-processed cocoa for a darker, richer finish. You can also top with finely grated dark chocolate if preferred.

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Ingredients for This Tiramisu Cupcakes Recipe

Each ingredient in these tiramisu cupcakes plays a key role in building flavor, texture, and that unmistakable coffee-kissed richness. Here’s what you’ll need and why:

• All-Purpose Flour
  This forms the foundation of the cupcakes, providing structure without making them dense.
• Granulated Sugar
  Sweetens the batter and helps the cupcakes stay moist and tender.
• Baking Powder
  Ensures a light rise and airy crumb, essential for that delicate bite.
• Salt
  A pinch balances the sweetness and enhances all the other flavors.
• Eggs
  They bind the batter together and add richness.
• Whole Milk
  Adds moisture and a smooth texture to the cupcake base.
• Unsalted Butter
  Melted and added to the batter for a richer flavor and tender crumb.
• Vanilla Extract
  A background note that complements the espresso and mascarpone.
• Brewed Espresso or Strong Coffee
  Soaked into the baked cupcakes for a deep, roasted coffee flavor.
• Mascarpone Cheese
  The star of the filling — creamy, smooth, and luxuriously mild.
• Heavy Cream
  Whipped into the mascarpone to lighten the texture and add fluffiness.
• Powdered Sugar
  Sweetens the mascarpone filling without grittiness.
• Coffee Liqueur (optional)
  Adds complexity and that signature adult tiramisu touch.
• Unsweetened Cocoa Powder
  For dusting — a bitter note that balances the sweet and creamy layers.

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Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat together the eggs and sugar until pale and fluffy. Stir in the melted butter, milk, and vanilla extract. Gradually add the dry ingredients into the wet, mixing until just combined — don’t overmix.

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Step 2: Bake the Cupcakes

Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Step 3: Make the Mascarpone Filling

In a chilled bowl, beat the mascarpone with powdered sugar until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture. Add a splash of coffee liqueur if using. Refrigerate until ready to pipe.

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Step 4: Soak the Cupcakes

Once the cupcakes have cooled, use a skewer or fork to poke small holes in the tops. Brush each cupcake generously with brewed espresso. You want the flavor to soak in without making them soggy.

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Step 5: Fill the Cupcakes

Using a small knife or cupcake corer, remove a bit from the center of each cupcake. Pipe or spoon the mascarpone filling into the hole and level it off.

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Step 6: Frost and Finish

Pipe the remaining mascarpone mixture on top of the cupcakes in a swirl. Dust each with cocoa powder and top with a chocolate-covered espresso bean if you like. Chill in the fridge for at least 1 hour before serving to let the flavors meld.

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How Long to Cook the Tiramisu Cupcakes

The cupcakes themselves should bake for 18 to 20 minutes at 350°F (175°C). You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs. Avoid overbaking — these cupcakes should be light and soft, not dry. After baking, let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely before filling and frosting.

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Tips for Perfect Tiramisu Cupcakes

• Don’t Skip the Coffee Soak
  The espresso brushed onto the cupcakes is essential — it’s what transforms them from simple vanilla cupcakes into a true tiramisu experience.
• Use Room Temperature Ingredients
  Your batter will mix more smoothly if your eggs, milk, and butter aren’t cold. This helps the cupcakes rise evenly.
• Chill the Frosting
  Once the mascarpone filling is prepared, refrigerate it briefly to help it firm up. It makes piping neater and holds the shape better.
• Use a Piping Bag for Filling and Frosting
  This ensures precision and a more elegant look. If you don’t have one, a zip-top bag with the corner snipped off works too.
• Let the Cupcakes Rest
  After assembly, refrigerate the cupcakes for at least an hour before serving. This resting time allows the flavors to marry and gives the frosting time to firm up.
• Dust Right Before Serving
  Sprinkle the cocoa powder just before presenting the cupcakes to avoid it absorbing moisture and turning dark or patchy.

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Watch Out for These Mistakes While Cooking

Even though these cupcakes are pretty forgiving, a few missteps can throw off the final result. Here’s what to watch for:

• Overmixing the Batter
  It’s tempting to keep stirring, but too much mixing can lead to dense, tough cupcakes. Stop as soon as the flour is incorporated.
• Using Warm Coffee on Cupcakes
  Always let the espresso cool before brushing it on. Hot coffee can melt the mascarpone and make the cupcakes soggy.
• Skipping the Chill Time
  These cupcakes improve after a rest in the fridge. Rushing to serve them can mean runny filling and underdeveloped flavor.
• Under- or Overbaking
  Set a timer and check with a toothpick — the difference between light and fluffy vs. dry is just a minute or two.
• Using Low-Fat Dairy
  Mascarpone and heavy cream are non-negotiables here. Skimping on fat will affect both texture and richness.
• Inconsistent Coffee Soak
  Make sure all cupcakes get a generous and even brush of espresso. Otherwise, some will taste flat.

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What to Serve With Tiramisu Cupcakes?

These cupcakes shine on their own, but pairing them thoughtfully can elevate your dessert course or coffee break.

A Shot of Espresso

It mirrors the coffee notes in the cupcake and deepens the tiramisu experience.

A Glass of Dessert Wine

Think Vin Santo, Moscato, or even a splash of Marsala — they complement the richness beautifully.

Fresh Berries

Serve a handful of raspberries or strawberries on the side for a bright, juicy contrast.

Vanilla Bean Ice Cream

A scoop of creamy vanilla ice cream next to a chilled tiramisu cupcake is pure indulgence.

Dark Chocolate Squares

A couple of bittersweet chocolate pieces make a great finish and enhance the cocoa dusting.

Whipped Cream Cloud

If you want to go extra decadent, a dollop of sweetened whipped cream adds a dreamy layer.

Cheese Plate (for adventurous pairings)

A mild cheese like mascarpone with a drizzle of honey can make an elegant companion.

Coffee Liqueur Cocktail

Round it off with a Kahlúa-based drink like a White Russian for a grown-up dessert moment.

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Storage Instructions

Tiramisu cupcakes store beautifully — in fact, they taste even better after a little time in the fridge.

• Refrigerator: Store the assembled cupcakes in an airtight container in the fridge for up to 3 days. Because of the mascarpone and whipped cream, they need to stay chilled.
• Freezing (Unassembled Only): You can freeze the unfilled, unfrosted cupcakes for up to 2 months. Just wrap each one tightly in plastic wrap, then store in a freezer bag. Thaw at room temperature before soaking and filling.
• Do Not Freeze Assembled Cupcakes: The mascarpone filling and cream frosting don’t freeze well — they can become grainy when thawed.
• Make-Ahead Tip: You can make the cupcakes and the filling a day in advance. Keep them separate and assemble on the day you’re serving for best results.

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Estimated Nutrition

Here’s a rough estimate per cupcake, assuming a batch of 12 standard-sized tiramisu cupcakes:

• Calories: ~320 kcal
• Carbohydrates: 28–30 g
• Protein: 4–5 g
• Fat: 20–22 g
• Saturated Fat: 12 g
• Cholesterol: ~85 mg
• Sodium: ~140 mg
• Sugar: ~18–20 g
• Fiber: <1 g

Keep in mind that this will vary depending on substitutions, exact portion sizes, and toppings used (like chocolate shavings or extra cream).

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Frequently Asked Questions

How strong should the coffee be for these cupcakes?

Strong is best! Use brewed espresso or highly concentrated coffee. You want it bold enough to shine through the sweetness of the cake and cream.

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Can I make these tiramisu cupcakes alcohol-free?

Absolutely. Just skip the coffee liqueur in the mascarpone filling. You can add a bit more vanilla extract or even a splash of extra coffee instead.

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What if I can’t find mascarpone?

You can substitute it with a mix of cream cheese + heavy cream (about 3 parts cream cheese to 1 part cream). It won’t be quite as smooth and mild, but it works.

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Can I use boxed cake mix?

Yes! A vanilla or white cake mix is a great shortcut. Just focus your effort on the filling and coffee soak — those are what give it the tiramisu essence.

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How far ahead can I make these cupcakes?

They’re best within 48 hours. You can bake the cupcakes and make the filling the day before, then assemble a few hours before serving.

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How do I keep the frosting from melting?

Keep everything cold. Chill your bowl before whipping the cream and store the finished cupcakes in the fridge. Don’t leave them out more than an hour before serving.

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Do I have to core the cupcakes?

No, but filling the center with mascarpone makes them extra special. If you prefer, just pipe the frosting on top and skip the core.

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Can I make mini versions?

Definitely! Mini tiramisu cupcakes are adorable and perfect for parties. Just reduce baking time to around 10–12 minutes and adjust the filling accordingly.

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Conclusion

Tiramisu cupcakes combine the charm of classic Italian dessert with the convenience of a handheld treat. Rich with espresso, velvety with mascarpone, and kissed with cocoa, they’re indulgent yet playful — a guaranteed crowd-pleaser. Whether you’re impressing guests or simply treating yourself, these cupcakes deliver bold flavor and creamy comfort in every bite.

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