Tiramisu Cupcakes
Alright, picture this: Every time I whip up these tiramisu cupcakes, I’m instantly transported back to those Friday nights growing up when my mom would make tiramisu from scratch. The rich aroma of espresso mixed with cocoa powder in the air felt like a warm hug after a long week. But full tiramisu can be a bit fussy, right? That’s why these cupcakes are like little pockets of that same dreamy flavor—moist, coffee-soaked cake topped with luscious mascarpone frosting, all in a perfectly bite-sized form. Trust me, they’re the *ultimate* crowd-pleaser for when you want something fancy but actually easy. Plus, they come with zero fancy plating stress. Ready to make your kitchen smell like a cozy Italian café?
Quick Facts
- Yield: Serves 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (including chilling)
Ingredients
For the Main Dish:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 cup brewed espresso or strong coffee, cooled
For the Mascarpone Frosting:
- 8 oz mascarpone cheese, chilled
- 1/2 cup heavy cream, cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For Topping:
- Cocoa powder, for dusting
- Optional: dark chocolate shavings or espresso beans
How I Make It
Step 1:
Start by preheating your oven to 350°F and lining a 12-cup muffin pan with cupcake liners. In a bowl, whisk together flour, baking powder, salt, and sugar. This dry mix sets the base for your tender cupcakes.
Step 2:
In another bowl, beat eggs, milk, oil, and vanilla extract until smooth. Slowly add the wet ingredients to the dry mix, stirring gently until just combined—don’t overmix or your cupcakes might get dense.
Step 3:
Pour the batter into liners about 2/3 full. Bake for about 18-20 minutes until a toothpick comes out clean. The tops should be lightly golden and springy to the touch.
Step 4:
While they’re still warm, use a skewer or toothpick to poke holes in each cupcake. Spoon a teaspoon of espresso over the top of each, letting it soak in and infuse that classic tiramisu flavor.
Step 5:
For the frosting, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form. This makes a silky, creamy frosting that’s luscious but not too heavy.
Step 6:
Once cupcakes are cooled completely, pipe or spread the mascarpone frosting on top. Finish with a generous dusting of cocoa powder. Add chocolate shavings or espresso beans if you’re feeling fancy!
Variations & Tips
- Use coffee liqueur (like Kahlua) instead of espresso for an adult twist.
- If you don’t have mascarpone, cream cheese mixed with a bit of sour cream is a good substitute.
- Try adding a pinch of cinnamon or instant espresso powder into the batter for extra depth.
- Make these a day ahead; they taste even better after chilling overnight as flavors meld beautifully.
- For a gluten-free version, swap the flour for a 1:1 gluten-free blend.
How I Like to Serve It
These cupcakes are perfect for sharing at brunch or an after-dinner treat when you want dessert and coffee rolled into one. I love bringing them out at cozy get-togethers or for holiday gatherings—they feel festive but aren’t fussy. Plus, you can make them the night before, so you get to spend more time enjoying your guests and less in the kitchen.
Notes
- Store leftover cupcakes in an airtight container in the fridge for up to 3 days.
- If frosting gets too soft, chill it briefly before serving to firm it back up.
Closing: These tiramisu cupcakes always bring a little Italian magic to my kitchen, and I’m sure they’ll do the same for yours—easy, delicious, and unforgettable every single time.
