Description
Indulge in these decadent Chocolate Tiramisu Cupcakes that perfectly combine rich cocoa, bold coffee flavors, and creamy mascarpone frosting. This easy-to-make dessert is inspired by the classic Italian tiramisu, baked into moist chocolate cupcakes soaked with coffee and topped with a luscious mascarpone cream, making it an irresistible treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup whole milk
Frosting and Topping
- 1/2 cup mascarpone cheese
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tbsp coffee liqueur (optional)
- 2 tbsp unsweetened cocoa powder, for dusting
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and help with easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined; set aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat softened unsalted butter with granulated sugar for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cupcake crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the cooled brewed coffee and whole milk. Mix gently until just combined to avoid overmixing, which could make cupcakes tough.
- Fill cupcake liners: Divide the batter evenly among cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are done.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack, which prevents sogginess and prepares them for soaking and frosting.
- Prepare mascarpone cream: In a separate bowl, beat mascarpone cheese and heavy cream together until stiff peaks form. Add powdered sugar and coffee liqueur, if using, and continue beating until the mixture is smooth and well combined.
- Soak cupcakes: Once cooled, poke holes in the center of each cupcake with a toothpick. Slowly pour the cooled brewed coffee over the cupcakes, allowing the coffee to seep in and infuse flavor.
- Frost cupcakes: Pipe or spread the mascarpone cream evenly over each cupcake to create a creamy finishing touch.
- Dust and serve: Lightly dust the tops of the cupcakes with unsweetened cocoa powder for a classic tiramisu appearance and serve immediately or chill for enhanced flavors.
Notes
- For a stronger coffee flavor, use espresso instead of regular brewed coffee.
- If you prefer a non-alcoholic version, omit the coffee liqueur in the mascarpone cream.
- Ensure cupcakes are completely cooled before soaking to prevent them from becoming too soggy.
- These cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving for best texture.
- You can substitute the whole milk with a dairy-free alternative for a lactose-free version.
