The BEST Tiramisu Cupcakes Recipe
The BEST Tiramisu Cupcakes for any occasion! Made with fluffy vanilla cupcakes that are soaked in a melt-in-your-mouth coffee syrup and topped off with a creamy mascarpone cheese icing. There is nothing like these cupcakes for a next-level dessert that's impressive and delicious!
Cupcakes 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cups butter room temperature 1 cup granulated sugar 1/4 cup brown sugar 2 large eggs room temperature 2 teaspoons vanilla 1 cup milk Espresso Soak 2 Tablespoons espresso powder or instant coffee 1/4 cup granulated sugar 1/4 cup hot water 1/3 cup coffee liqueur Mascarpone Icing 1 cup heavy whipping cream chilled 8 ounces mascarpone cheese chilled 1/2 teaspoon vanilla 2 cups powdered sugar 1 Tablespoon coffee liqueur optional Topping 1 Tablespoon cocoa powder optional 1 Tablespoon finely chopped baking chocolate optional
Making The Cupcakes Preheat the oven to 350 degrees F. Mix the flour, baking powder, and salt together and set aside. Use a stand mixer or electric beater to cream the butter. Mix in the granulated sugar and brown sugar. Add in one egg at a time, beating until smooth. Add in the vanilla. Slowly pour in the flour mixture and milk, alternating until mixed. Spoon the batter into a lined cupcake pan, making sure to only fill each cupcake 2/3-3/4 of the way full. Bake for 25-30 minutes. Let cool for 10 minutes. The Espresso Soak Combine the espresso powder and sugar. Add hot water and mix until the powder and sugar dissolve. Add in the coffee liqueur and mix. Poke several holes into the cupcakes using a fork or toothpick. Slowly spoon the espresso soak over each cupcake, allowing it to soak in and repeating with leftover soak (about 2 Tablespoons for each cupcake). Making The Icing Use an electric beater to whisk the heavy cream until peaks form (about 5 minutes). Add in the mascarpone cheese and mix until smooth. Add in the vanilla and coffee liqueur (optional), mix. Slowly mix in the powdered sugar. Spoon or pipe the icing over each cupcake. Add a dusting of cocoa powder and/or finely chopped chocolate and enjoy!
This recipe makes 16-18 medium cupcakes.
Make sure to poke SEVERAL holes in these cupcakes in order to get the soak throughout the cupcake!
For an icing that holds up a little bit stronger for piping cupcakes, it may be best to leave out the coffee liqueur (as this makes it a bit more runny).
Otherwise, you can always just spoon the delicious icing on to each cupcake!