Description
These tiramisu cupcakes bring the rich flavors of the classic Italian dessert into a delightful handheld treat. Moist vanilla cupcakes soak up espresso and coffee liqueur, topped with mascarpone frosting and a dusting of cocoa powder. It’s tiramisu in cupcake form!
Ingredients
- Cupcakes: 180 grams cake flour 200 grams granulated sugar 1 1/2 teaspoon baking powder 1/4 teaspoon salt 60 grams vegetable oil 60 grams plain Greek yogurt (room temperature) 2 large eggs (room temperature) 2 teaspoon vanilla extract 120 grams milk (room temperature)
- Coffee Soak: 30 ml coffee (room temperature) 30 ml coffee liqueur
- Mascarpone Frosting: 226 grams mascarpone cheese (cold) 1 teaspoon vanilla extract 1/4 teaspoon almond extract (optional) 1/8 teaspoon salt 120 grams powdered sugar 240 grams heavy cream (cold)
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and line a cupcake pan with paper cupcake liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt until combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the oil, yogurt, eggs, and vanilla until smooth. Stir in the milk.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined.
- Bake Cupcakes: Divide the batter evenly between the cupcake liners, filling each about halfway. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Prepare Coffee Soak: Mix the brewed coffee and coffee liqueur together in a small bowl.
- Soak Cupcakes: Once the cupcakes are cool, poke holes in the top of each and generously brush with the coffee soak or drizzle it over the cupcakes.
- Make Mascarpone Frosting: Beat the mascarpone, vanilla, almond extract (optional), and salt on medium-low speed until smooth. Gradually mix in powdered sugar, then increase speed to medium-high and beat for 1-2 minutes. Slowly add in cold cream while mixing on low. Turn the mixer up to high and beat for 1-2 minutes until the frosting is fluffy and stiff.
- Frost and Garnish: Transfer the frosting to a piping bag and pipe onto the cooled cupcakes. Dust with cocoa powder and garnish with coffee beans, if desired. Serve and enjoy!
Notes
- If you don’t have coffee liqueur, you can substitute it with more brewed coffee for a non-alcoholic version.
- The frosting may seem runny at first, but it will thicken up after being beaten for a few minutes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 257.1
- Sugar: 19g
- Sodium: 99mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg