Description
These Tiramisu Cupcakes combine the classic flavors of traditional tiramisu dessert in a convenient, individual-sized treat. Moist coffee-infused cupcakes are filled with a rich mascarpone cream, soaked with a sweet coffee syrup, and finished with a dusting of cocoa powder and optional dark chocolate shavings for an elegant touch. Perfect for coffee lovers and easy to make for parties or special occasions.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 3/4 cup Sugar
- 1/2 cup Unsalted Butter, softened
- 2 large Eggs
- 1/2 cup Milk
- 1/4 cup Strong Brewed Coffee, cooled
- 1 teaspoon Vanilla Extract
For the Mascarpone Filling:
- 8 ounces Mascarpone Cheese
- 1/2 cup Heavy Cream
- 1/4 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
For the Coffee Syrup:
- 1/4 cup Strong Brewed Coffee
- 2 tablespoons Sugar
For Topping:
- Cocoa Powder, for dusting
- Dark Chocolate Shavings (optional)
Instructions
- Prepare the Cupcakes: 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 medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry components evenly.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and sugar together until the mixture becomes light and fluffy, creating an airy base for the cupcakes. Add eggs one at a time, beating well after each addition to fully incorporate.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with milk. Start and finish with the dry ingredients, mixing gently to avoid overworking the batter.
- Add Coffee and Vanilla: Stir in the cooled strong brewed coffee and vanilla extract, adding moisture and that signature coffee flavor to the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising.
- Bake Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove and allow cupcakes to cool completely before filling.
- Make Mascarpone Filling: In a bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth and slightly thickened, perfect for filling.
- Prepare Coffee Syrup: In a small saucepan over medium heat, combine the brewed coffee and sugar. Stir until the sugar dissolves completely. Remove from heat and let cool before use.
- Hollow Out Cupcakes: Once cooled, use a small spoon or cupcake corer to gently remove the center portion of each cupcake, creating space for the filling.
- Soak Cupcakes: Brush the hollowed centers generously with the cooled coffee syrup to infuse more coffee flavor and moisture.
- Fill with Mascarpone Cream: Spoon or pipe the mascarpone filling into the hollowed centers of each cupcake.
- Add Topping: Lightly dust the filled cupcakes with cocoa powder. Optionally, garnish with dark chocolate shavings for an extra decadent finish.
- Chill and Serve: Refrigerate the cupcakes for about 30 minutes to allow flavors to meld and the filling to set before serving.
Notes
- Ensure the brewed coffee used is strong for the best flavor infusion.
- Cool the coffee syrup completely before brushing to avoid melting the cupcakes or filling.
- The mascarpone filling can be piped for a more decorative presentation.
- For a firmer filling, chill the mascarpone mixture before assembling.
- Store leftover cupcakes in the refrigerator and consume within 2-3 days for peak freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
