Irresistible Tiramisu Cupcakes
Indulge in these irresistible Tiramisu Cupcakes — a delightful twist on the classic Italian dessert. Fluffy espresso-infused cupcakes topped with creamy mascarpone frosting and a dusting of cocoa make every bite pure bliss.
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- Cupcake Pan
- Piping Bag
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup strong brewed coffee cooled
Mascarpone Frosting
- 1 cup mascarpone cheese softened
- ½ cup heavy cream
- 2 tbsp powdered sugar
- cocoa powder for dusting
- chocolate shavings for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine milk, vegetable oil, egg, and vanilla extract until smooth.
- Gradually mix wet ingredients into the dry mixture until just combined. Do not overmix.
- Fold in the cooled brewed coffee to enhance the tiramisu flavor.
- Fill cupcake liners about 2/3 full and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
- In a separate bowl, whip mascarpone cheese, heavy cream, and powdered sugar until soft peaks form.
- Pipe or spread the mascarpone frosting onto each cooled cupcake.
- Dust with cocoa powder and garnish with chocolate shavings before serving.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 5 days. For best texture, serve chilled or slightly cool. You can also freeze unfrosted cupcakes for up to 2 months.