Description
Rich, creamy, and perfectly portioned, these Tiramisu Cupcakes take all the elements of the beloved Italian dessert and pack them into cupcake form. With a fluffy vanilla sponge base soaked in espresso, filled and topped with mascarpone cream, and finished with a dusting of cocoa, each bite is a delightful play on classic tiramisu.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup brewed espresso or strong coffee, cooled
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 tbsp coffee liqueur (optional)
- Unsweetened cocoa powder, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until pale and fluffy. Add melted butter, milk, and vanilla extract.
- Combine wet and dry ingredients until just mixed.
- Divide batter into cupcake liners, filling each 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to a wire rack.
- Prepare the mascarpone filling: beat mascarpone and powdered sugar until smooth.
- In another bowl, whip cream to stiff peaks. Fold into mascarpone mix. Add coffee liqueur if using. Chill.
- Use a skewer to poke holes in cooled cupcakes. Brush with espresso.
- Core cupcakes and fill centers with mascarpone mixture.
- Frost tops with remaining mascarpone filling.
- Dust with cocoa powder and chill at least 1 hour before serving.
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 20 minutes