Description
Delight in these luscious Tiramisu Cupcakes, a perfect fusion of Italian dessert flavors in an easy-to-make cupcake form. Moist coffee-infused cupcakes topped with a creamy mascarpone frosting and finished with a dusting of cocoa powder and optional chocolate shavings or espresso beans for an irresistible treat.
Ingredients
Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup brewed espresso or strong coffee (cooled)
Coffee Syrup:
- ⅓ cup brewed espresso or strong coffee
- 2 tbsp sugar
- 1 tbsp coffee liqueur (optional)
Mascarpone Frosting:
- 1 cup heavy whipping cream (cold)
- ¾ cup mascarpone cheese or cream cheese
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Garnish:
- Cocoa powder (for dusting)
- Chocolate shavings or espresso beans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter with sugar until the mixture is light and fluffy, then add the eggs and vanilla extract, mixing well to combine.
- Combine Batter: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined, then stir in the cooled brewed espresso or strong coffee for added flavor and moisture.
- Bake Cupcakes: Fill the cupcake liners about three-quarters full with the batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before proceeding.
- Prepare Coffee Syrup: Heat the brewed espresso and sugar in a small saucepan over medium heat until the sugar dissolves. Remove from heat and stir in coffee liqueur if using.
- Soak Cupcakes: Poke holes on the top of each cupcake with a skewer or fork and brush generously with the coffee syrup to soak in the rich coffee flavor.
- Whip Cream: Beat the cold heavy whipping cream until soft peaks form, creating a light and airy texture.
- Make Mascarpone Mixture: In a separate bowl, whip together mascarpone cheese or cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Combine Frosting: Gently fold the whipped cream into the mascarpone mixture until the frosting is fluffy and well combined, ready to top the cupcakes.
- Frost Cupcakes: Pipe or spread the mascarpone frosting evenly on top of each cooled, coffee-soaked cupcake.
- Garnish and Serve: Dust the frosted cupcakes with cocoa powder and optionally garnish with chocolate shavings or espresso beans for an elegant finish.
Notes
- Ensure the brewed espresso used in the batter and syrup is cooled to room temperature to prevent altering the cupcake batter consistency.
- For a non-alcoholic option, omit the coffee liqueur or substitute it with additional brewed coffee.
- Use cold heavy cream for better whipping results and fluffy frosting.
- Chocolate shavings can be made by using a vegetable peeler on a chocolate bar if espresso beans are unavailable.
- These cupcakes are best served within 2 days of preparation for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
