Description
Delight in these luscious Tiramisu Cupcakes that capture the essence of the classic Italian dessert in a perfectly portioned treat. Moist coffee-infused cupcakes are filled with a creamy mascarpone filling, soaked with sweetened coffee syrup, and topped with a dusting of cocoa powder and optional dark chocolate shavings. Perfect for gatherings or as an elegant dessert.
Ingredients
Scale
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- ½ cup strong brewed coffee, cooled
- 1 tsp vanilla extract
For the Mascarpone Filling:
- 8 oz mascarpone cheese
- ½ cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Coffee Syrup:
- ½ cup strong brewed coffee
- ¼ 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 muffin tin with cupcake liners to ensure easy removal after baking.
- 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 until the mixture becomes light and fluffy, providing a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them.
- Combine Flour and Milk: Gradually mix in the dry ingredients alternately with milk, starting and ending with the dry ingredients for best texture.
- Add Coffee and Vanilla: Stir in the cooled brewed coffee and vanilla extract which adds the signature flavor to the cupcakes.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
- Make Mascarpone Filling: Whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a bowl until smooth and slightly thickened for a creamy filling.
- Prepare Coffee Syrup: In a small saucepan, gently heat brewed coffee and sugar over medium heat, stirring until the sugar dissolves. Remove from heat and cool completely.
- Hollow Cupcakes: Once cooled, use a spoon or cupcake corer to carefully remove the center of each cupcake to create space for the filling.
- Soak Cupcakes: Brush the hollowed centers with the cooled coffee syrup to infuse moisture and enhance coffee flavor.
- Fill Cupcakes: Spoon or pipe the mascarpone filling into each cupcake hollow, filling them generously.
- Add Toppings: Dust the tops with cocoa powder and optionally garnish with dark chocolate shavings for added richness and decoration.
- Chill and Serve: Refrigerate the assembled cupcakes for about 30 minutes to allow flavors to meld before serving, ensuring a delightful taste experience.
Notes
- Allow the coffee to cool completely before adding to batter and syrup to prevent eggs from cooking or cream breaking.
- You can prepare the cupcakes a day ahead, store them cooled and wrapped, then assemble just before serving for freshness.
- For a stronger coffee flavor, use espresso instead of regular brewed coffee.
- Mascarpone filling can be gently folded with whipped cream for a lighter texture if preferred.
- Store leftover cupcakes in the refrigerator in an airtight container for up to 3 days.
