Easy Tiramisu Cupcakes Anyone Can Make
These Easy Tiramisu Cupcakes are a delightful twist on the classic Italian dessert. They feature coffee-soaked cake topped with a creamy mascarpone frosting and a dusting of cocoa powder. Perfect for a quick dessert or a special occasion, these cupcakes can be made in no time and are sure to impress your guests.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 muffin tin
- 1 cupcake liners
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 small saucepan
- 1 cooling rack
- 1 sifter or fine mesh sieve
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup unsalted butter Softened.
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup brewed espresso or strong coffee Cooled.
- ¼ cup brewed espresso or strong coffee
- 2 tablespoons coffee liqueur Optional.
- 8 oz mascarpone cheese Softened.
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- cocoa powder For dusting.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or whisk.
- Add the egg, buttermilk, vanilla extract, and cooled espresso to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring to a cooling rack to cool completely.
- In a small bowl, combine the brewed espresso and coffee liqueur (if using). Once the cupcakes have cooled, brush the espresso mixture over the tops of each cupcake to soak them slightly.
- For the frosting, whip the heavy cream in a separate bowl until soft peaks form. Then, gently fold in the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Pipe or spread the mascarpone frosting over the cooled cupcakes. Dust with cocoa powder using a sifter for a finishing touch.
Notes
To make these cupcakes even more indulgent, consider adding chocolate shavings on top of the frosting.
These tiramisu cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
If you prefer a non-alcoholic version, simply omit the coffee liqueur.