Servings: 12

Tiramisu Cupcakes

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Tiramisu Cupcakes - fluffy yellow cupcakes, brushed with espresso syrup and topped with a delicious mascarpone cream.
Light-yellow-cake-cupcakes-coffee-syrup-mascarpone-cream
5 from 7 votes
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Ingredients

For the Cupcakes:

  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 medium eggs at room temperature
  • 1/2 cup (1 stick) very soft butter
  • 2/3 cup sugar
  • 1 tsp vanilla extract

Espresso syrup:

  • 1/3 cup freshly made espresso — (or brewed coffee), still warm
  • 1/4 cup sugar
  • 1/2 tsp Frangelico — (optional)

Mascarpone whipped cream:

  • 8 oz Mascarpone cheese — (left at room temperature for 30 minutes)
  • 1/2 cup sugar
  • 1 cup cold whipping cream
  • 1 tbsp espresso — (you can use from the syrup)

For Decoration:

  • 1 tbsp unsweetened cocoa powder

Instructions

Cupcakes:

  1. Preheat oven to 350 F (177 C). Line a cupcake tin with paper cups.
  2. In a bowl combine flour, baking powder and salt. Set a side.
  3. In the bowl of a stand mixer, fitted with the paddle attachment cream butter for 1 minute. Add in sugar and beat for about 3 more minutes until fluffy. (Scrape the sides of the bowl if necessary).
  4. Add eggs one at a time and beat until incorporated. Add vanilla extract.
  5. Gradually add the flour mixture, mixing on medium speed for about 2 more minutes or until well combined.
  6. Fill the cupcake liners about 3/4 full. Bake for 18-20 minutes, until golden. Toothpick inserted in the center should come out clean.
  7. Using a toothpick make 3-4 holes into each cupcake (to help the syrup soak better).
  8. Transfer to a cooling rack and let them cool.

For the espresso syrup:

  1. Combine espresso (coffee), sugar and Frangelico (optional) and stir until sugar is dissolved.
  2. Dip a pastry brush in the syrup and brush the tops of cupcakes, until soaked.

For the Mascarpone Cream Frosting:

  1. In a small bowl, using a wooden spoon or a rubber spatula mix together Mascarpone cheese and sugar until smooth.
  2. In the bowl of a stand mixer beat heavy cream until stiff peaks form.
  3. Gently fold whipped cream into the Mascarpone mixture. Mix in the coffee.
  4. Transfer to a piping bag and pipe onto cupcakes.

To decorate:

  1. Dust tops of cupcakes with cocoa powder.
Course: Dessert
Cuisine: Italian

Nutrition Information

Calories: 320, Fat: 17g, Saturated Fat: 10g, Cholesterol: 86mg, Sodium: 132mg, Potassium: 137mg, Carbohydrates: 37g, Sugar: 23g, Protein: 4g, Vitamin A: 12.3%, Vitamin C: 0.1%, Calcium: 8.4%, Iron: 5.8%