Description
These Tiramisu Cupcakes combine the classic Italian coffee-flavored dessert with a moist, tender cupcake base topped with a luscious mascarpone cream frosting. Infused with espresso and layered with rich mascarpone and cocoa powder, these cupcakes are perfect for an elegant dessert or a delightful treat any time.
Ingredients
Scale
Cupcakes
- 1 1/2 cups (213g) all-purpose flour (scoop and level)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (113g) unsalted butter, room temperature
- 3/4 cup + 2 tablespoons (175g) granulated sugar
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (80ml) milk, room temperature
- 1/3 cup (80ml) buttermilk, room temperature
- 1 1/2 tablespoons instant espresso powder
Frosting
- 8 oz mascarpone cheese (BelGioioso recommended)
- 2/3 cup (80g) powdered sugar
- 1 cup (235ml) heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder (Dutch process or regular unsweetened)
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Dissolve espresso powder: In a small bowl, dissolve the instant espresso powder in the milk. Set this coffee-infused milk aside to incorporate flavor later.
- Cream butter and sugar: In a large bowl, beat the room temperature unsalted butter with granulated sugar until the mixture becomes light, fluffy, and creamy, which will help create a tender cupcake crumb.
- Add eggs and vanilla: Incorporate the whole egg and egg yolks one at a time, beating thoroughly after each addition to ensure a smooth mixture. Stir in the vanilla extract for flavor enhancement.
- Combine wet and dry ingredients: Alternately add the flour mixture and the espresso-infused milk to the butter mixture, starting and finishing with the flour mixture. Mix gently and just until combined to avoid overworking the batter.
- Add buttermilk: Gently fold in the buttermilk until the batter is smooth, which will contribute to moistness and slight tang.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake cupcakes: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Once baked, transfer cupcakes to a wire rack and let them cool completely.
- Prepare frosting: In a bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined to make a light and creamy frosting.
- Frost and finish cupcakes: Spread or pipe the mascarpone frosting onto cooled cupcakes, then dust lightly with cocoa powder to emulate the classic tiramisu look. Serve the cupcakes chilled or at room temperature for best flavor.
Notes
- Use room temperature ingredients to ensure an even, smooth batter and better rise.
- Dissolving espresso powder in milk enhances coffee flavor without gritty texture.
- Filling cupcake liners about two-thirds full prevents overflow and uneven baking.
- Be gentle while folding ingredients to keep cupcakes tender and moist.
- Chilling cupcakes before serving improves frosting texture and flavor melding.
- The cocoa powder dusting adds a traditional tiramisu finish and slight bitterness to balance sweetness.
