Description
These Cream Tiramisu Cupcakes transform the classic Italian dessert into elegant handheld treats, featuring espresso-soaked cupcakes topped with silky mascarpone cream frosting and a dusting of cocoa powder.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso or strong coffee, cooled
- 1/4 cup whole milk
- 1/2 cup brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 tablespoon sugar
- 8 oz mascarpone cheese, chilled
- 1/2 cup heavy cream, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat eggs and sugar until pale and fluffy, then mix in oil, vanilla, espresso, and milk. Add dry ingredients to wet ingredients and stir just until combined.
- Divide the batter evenly among cupcake liners, filling each about three-quarters full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Combine espresso, liqueur (if using), and sugar in a bowl, stirring until sugar dissolves. Set aside to cool.
- Once cooled, poke several holes in each cupcake with a skewer or toothpick. Brush or spoon the coffee syrup over the tops, allowing it to soak in.
- In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until combined and silky.
- Pipe or spread the mascarpone frosting over each cupcake.
- Refrigerate cupcakes for at least 2 hours to set. Just before serving, dust the tops with cocoa powder.
Notes
- Allow cupcakes to cool completely before soaking them with coffee syrup.
- Store leftover cupcakes in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg