Description
These Tiramisu Cupcakes capture the classic Italian dessert’s rich flavors in a convenient and delightful cupcake form. Moist coffee-infused cupcakes are filled with a creamy mascarpone mixture, soaked with sweet coffee syrup, and topped with a dusting of cocoa powder and optional dark chocolate shavings, making for an irresistible treat perfect for gatherings or special occasions.
Ingredients
Scale
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
For the Mascarpone Filling:
- 8 ounces mascarpone cheese
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Coffee Syrup:
- 1/2 cup strong brewed coffee
- 1/4 cup 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 12-cup muffin tin with cupcake liners for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and sugar together until light and fluffy, which helps to create a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating thoroughly after each addition to ensure the batter is smooth and homogenous.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture alternating with the milk, beginning and ending with the dry ingredients, to maintain batter consistency.
- Add Coffee and Vanilla: Stir in the cooled brewed coffee and vanilla extract gently to infuse the batter with coffee flavor without overmixing.
- Fill Cupcake Liners: Portion the batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising.
- Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes and allow them to cool completely.
- Prepare Mascarpone Filling: In a medium bowl, whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth and slightly thickened, perfect for filling.
- Make Coffee Syrup: Heat brewed coffee and sugar in a small saucepan over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool to room temperature.
- Hollow Cupcakes: Once cupcakes have cooled, use a small spoon or cupcake corer to carefully remove the center of each cupcake, creating space for the filling.
- Soak Cupcakes: Brush the hollowed centers with the cooled coffee syrup to saturate and intensify the coffee flavor.
- Fill Cupcakes: Spoon or pipe the mascarpone filling into the hollowed cupcakes, filling them generously.
- Add Toppings: Dust the tops with cocoa powder and optionally garnish with dark chocolate shavings for an elegant finish.
- Chill and Serve: Refrigerate the cupcakes for about 30 minutes before serving to let the flavors meld beautifully and the filling set slightly.
Notes
- Ensure the coffee used in both the batter and syrup is strong for the best tiramisu flavor.
- You can substitute mascarpone cheese with a mix of cream cheese and heavy cream if mascarpone is unavailable, but the flavor will be slightly different.
- Allow cupcakes to cool completely before coring and filling to maintain their shape.
- For an adult version, consider adding a tablespoon of coffee liqueur to the coffee syrup.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
