Description
Irresistible Tiramisu Cupcakes blend classic Italian dessert magic with modern bakery charm. Coffee-soaked sponge layers and mascarpone cream create a delectable miniature treat you’ll savor with pure culinary delight.
Ingredients
Scale
Dry Ingredients:
- 1.5 cups (190 g) all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
Wet and Dairy Ingredients:
- 0.5 cup (115 g) unsalted butter, softened
- 0.75 cup (150 g) granulated sugar
- 2 large eggs
- 0.5 cup (120 milliliters) whole milk
- 1 teaspoon vanilla extract
Coffee and Soaking Components:
- 0.5 cup (120 milliliters) brewed coffee or espresso, cooled
- 1 tablespoon coffee liqueur (optional)
- 1 tablespoon granulated sugar
Frosting Ingredients:
- 8 ounces (225 g) mascarpone cheese, chilled
- 1 cup (240 milliliters) heavy cream, cold
- 0.5 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Cocoa powder (for dusting)
- Chocolate shavings or coffee beans (optional)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and arranging cupcake liners in a pan.
- Create the dry base by whisking flour, baking powder, and salt in a medium mixing bowl.
- Cream butter and sugar in a large bowl until the mixture becomes light and airy, approximately 2-3 minutes.
- Incorporate eggs individually into the butter mixture, then blend in vanilla extract.
- Gradually combine dry ingredients and milk with the butter mixture, alternating between the two and ensuring minimal mixing.
- Distribute batter evenly across cupcake liners and bake for 18-20 minutes until a toothpick emerges clean.
- Allow cupcakes to cool completely at room temperature.
- Craft the coffee soak by dissolving sugar in brewed coffee and coffee liqueur.
- Pierce multiple holes into the cooled cupcake surfaces using a toothpick or skewer.
- Gently drench each cupcake with the prepared coffee mixture, permitting thorough absorption.
- Whip mascarpone cheese until smooth and creamy in a large mixing bowl.
- Separately whip heavy cream with powdered sugar and vanilla extract until stiff peaks develop.
- Delicately fold whipped cream into mascarpone, creating a uniform, silky frosting.
- Elegantly pipe or spread mascarpone frosting across the coffee-soaked cupcakes.
- Dust cupcake tops with cocoa powder and embellish with chocolate shavings or a coffee bean.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Customize coffee intensity by adjusting brewed coffee strength or using espresso for deeper flavor.
- Prevent cupcake dryness by not overbaking, checking doneness around 18 minutes with a toothpick test.
- Ensure mascarpone frosting stays light by gently folding whipped cream and avoiding overmixing.
- Create gluten-free variation by substituting all-purpose flour with almond or gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg