Description
Silky Italian tiramisu cupcakes blend classic dessert magic with modern bakery charm. Coffee-soaked sponge and mascarpone cream create a delectable bite you’ll savor with pure Mediterranean delight.
Ingredients
Scale
Cupcake Dry Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Cupcake Wet Ingredients:
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk
Coffee Soak:
- ½ cup (120 ml) brewed coffee or espresso, cooled
- 1 tablespoon coffee liqueur (optional)
- 1 tablespoon granulated sugar
Mascarpone Frosting:
- 8 ounces (225 g) mascarpone cheese, chilled
- 1 cup (240 ml) heavy cream, cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Cocoa powder (for dusting)
- Chocolate shavings or coffee beans (optional)
Instructions
- Craft the cupcake foundation by whisking flour, baking powder, and salt in a medium mixing vessel. In a spacious bowl, cream butter and sugar until the mixture transforms into a light, airy texture, approximately 2-3 minutes.
- Incorporate eggs individually, then blend in vanilla extract. Gradually alternate adding dry ingredients and milk to the butter mixture, ensuring a smooth, well-integrated batter. Mix until ingredients are just combined.
- Distribute batter evenly across 12 cupcake liners positioned in a prepared pan. Transfer to a preheated oven set at 350F (175C) and bake for 18-20 minutes, monitoring for a clean toothpick test.
- Allow cupcakes to cool completely on a wire rack. While cooling, prepare the coffee infusion by dissolving sugar in brewed coffee and optional coffee liqueur.
- Using a toothpick or narrow skewer, puncture multiple holes across the cupcake surfaces. Delicately drizzle the coffee mixture, permitting each cake to absorb the aromatic liquid.
- Whip mascarpone cheese until silky smooth in a large mixing bowl. In a separate container, vigorously whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold whipped cream into mascarpone, creating a luxurious, light frosting. Carefully pipe or spread the creamy mixture atop the coffee-soaked cupcakes.
- Elegantly dust cocoa powder across the frosted surfaces. Optional: Embellish with delicate chocolate shavings or a single coffee bean for sophisticated presentation.
- Serve immediately or refrigerate until ready to indulge in these decadent tiramisu-inspired cupcakes.
Notes
- Customize coffee intensity by adjusting the strength of brewed coffee or using espresso for a more robust flavor profile.
- Ensure mascarpone and heavy cream are cold for optimal whipping and stable frosting consistency.
- Replace coffee liqueur with additional brewed coffee or vanilla extract for non-alcoholic version.
- Achieve perfectly moist cupcakes by not overbaking and allowing them to cool completely before soaking with coffee mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg