Description
Delight in these luscious Tiramisu Cupcakes, combining the classic Italian flavors of coffee-soaked cake and creamy mascarpone frosting. Perfectly moist and topped with a dusting of cocoa powder, these cupcakes offer a sophisticated twist on traditional tiramisu in an easy-to-serve individual portion.
Ingredients
Scale
Cake Batter
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur (optional)
Frosting
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Finishing
- Cocoa powder, for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This step ensures your cupcakes will have an even texture and proper rise.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, which will help create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract for flavor depth.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients alternately with the whole milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cupcakes.
- Fill and Bake: Evenly divide the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the pan on a wire rack.
- Prepare Coffee Mixture: In a small bowl, combine the cooled brewed coffee and coffee liqueur (or extra coffee if omitting liqueur) to create the soaking liquid.
- Soak Cupcakes: Using a pastry brush or spoon, gently brush or drizzle the coffee mixture over the tops of the cooled cupcakes to infuse them with rich coffee flavor.
- Make Frosting: In a mixing bowl, beat together the softened mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth, fluffy, and spreadable.
- Frost Cupcakes: Pipe or generously spread the mascarpone frosting onto each coffee-soaked cupcake.
- Finish with Cocoa: Lightly dust the frosted cupcakes with cocoa powder for a classic tiramisu finish before serving.
Notes
- For a non-alcoholic version, simply omit the coffee liqueur and replace it with an equal amount of brewed coffee to maintain flavor.
- Store the tiramisu cupcakes in the refrigerator and serve them chilled to enjoy the best flavor and texture.
- Ensure the mascarpone is softened to room temperature before whipping to achieve the smoothest frosting consistency.
- If desired, top with chocolate shavings or espresso beans for an added decorative touch.
