Tiramisu Cupcakes Recipe 🍰☕🍫

These Tiramisu Cupcakes are a delightful twist on the classic Italian dessert. With a light and fluffy coffee-flavored cupcake, a rich and creamy mascarpone filling, and a decadent dusting of cocoa powder, these cupcakes bring all the delicious flavors of tiramisu in a fun and portable form. They are perfect for parties, special occasions, or any time you’re craving something sweet and indulgent!

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Ingredients:

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon instant coffee granules (or espresso powder)
• 1/2 cup (120ml) whole milk
• 1/2 cup (120g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) strong brewed coffee, cooled
• 1/4 cup (60ml) coffee liqueur (optional, such as Kahlua or Tia Maria)

For the Mascarpone Cream Filling:

• 8 oz (225g) mascarpone cheese, softened
• 1 cup (240ml) heavy whipping cream
• 1/4 cup (50g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon coffee liqueur (optional)

For the Topping:

• Cocoa powder, for dusting
• Chocolate shavings (optional, for extra decoration)
• Coffee beans (optional, for garnish)

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Instructions:

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and instant coffee granules. Set aside.
3. In a separate bowl, combine the milk and brewed coffee, stirring to dissolve the coffee granules completely.
4. In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet mixture in batches, alternating with the coffee-milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Mascarpone Cream Filling

1. In a large mixing bowl, beat the mascarpone cheese, heavy whipping cream, and powdered sugar together with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
2. Add the vanilla extract and coffee liqueur (if using) and continue mixing until the cream is smooth and well-combined. You should have a thick, fluffy cream filling.

Step 3: Assemble the Tiramisu Cupcakes

1. Once the cupcakes have cooled completely, use a small knife or a cupcake corer to cut out a small hole in the center of each cupcake, creating a well for the filling. Be careful not to cut all the way to the bottom of the cupcake.
2. Using a spoon or piping bag, fill the center of each cupcake with the mascarpone cream filling, making sure to pack it in gently but generously.
3. After filling the cupcakes, lightly brush the tops of each cupcake with the coffee liqueur (if using) or a bit of the remaining brewed coffee for that authentic tiramisu flavor.

Step 4: Decorate and Serve

1. Using a sifter or fine mesh sieve, dust the tops of the filled cupcakes with cocoa powder for the signature tiramisu finish.
2. If desired, garnish with chocolate shavings and a few whole coffee beans for added decoration and texture.
3. Serve the cupcakes immediately, or refrigerate them until ready to serve. They are best enjoyed chilled, but can also be served at room temperature.

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Storage Tips:

✔ Refrigerator: Store the cupcakes in an airtight container in the fridge for up to 3-4 days. The mascarpone cream will stay fresh and firm in the cooler temperature.
✔ Freezer: You can freeze the unfilled cupcakes for up to 2 months. Let them thaw in the fridge and then fill with the mascarpone cream when ready to serve.

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Tips & Variations:

✔ Alcohol-Free Version: Omit the coffee liqueur if you want a non-alcoholic version of these cupcakes. You can still use strong brewed coffee in the filling and cupcakes for that rich coffee flavor. ✔ Mini Version: Make mini tiramisu cupcakes by dividing the batter into a mini muffin tin and baking for about 12-15 minutes. ✔ Vegan Version: Use vegan butter and a plant-based whipped cream (like coconut or almond cream) in place of the mascarpone and heavy cream. Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). ✔ Flavored Variations: For a twist on the classic, you could add a bit of chocolate syrup to the mascarpone filling, or even mix in some chopped dark chocolate for a chocolate tiramisu cupcake!

These Tiramisu Cupcakes are the perfect bite-sized version of the classic Italian dessert. With the fluffy cake, rich filling, and decadent glaze, they’re sure to be a crowd favorite. Whether you're serving them for a party or enjoying them on your own, they’ll definitely bring a little taste of Italy to your day! Enjoy! 😊