Tiramisu Cupcakes

Tiramisu Cupcakes

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Hello, tiramisu fans! If you love the classic Italian dessert but are looking for a fun twist, these Tiramisu Cupcakes are perfect. Each cupcake is infused with espresso, brushed with a coffee soak, and topped with creamy mascarpone frosting. It’s the best of tiramisu and cupcakes in one delightful bite-sized treat!

Introduction

These Tiramisu Cupcakes capture all the flavors of traditional tiramisu in a convenient cupcake form. The espresso-soaked vanilla cupcakes are topped with a light, airy mascarpone frosting and finished with a dusting of cocoa powder and chocolate curls. They’re perfect for any occasion and sure to be a hit with coffee and dessert lovers alike.

Ingredients

For the Cupcakes:

  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup espresso or strong brewed coffee, cooled

Coffee Soak:

  • 1/2 cup espresso or strong brewed coffee
  • 2 tablespoons coffee liqueur (optional)

For the Mascarpone Frosting:

  • 1 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Garnish:

  • Cocoa powder
  • Chocolate curls or grated chocolate

Optional Additions:

  • Add a teaspoon of rum to the coffee soak for a richer flavor.
  • Use a vanilla bean instead of extract for an extra touch of vanilla in the frosting.

How to Make Tiramisu Cupcakes

Follow these steps to make delicious Tiramisu Cupcakes:

  1. Prepare the Cupcakes:
  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with cupcake liners.
  1. Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  1. Cream Butter and Sugar:
  • In a large mixing bowl, beat the sugar and butter together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  1. Add Sour Cream and Espresso:
  • Mix in the sour cream and espresso until smooth.
  1. Combine and Bake:
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fill each cupcake liner about 3/4 full with batter.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely.
  1. Prepare the Coffee Soak:
  • In a small bowl, combine the espresso and coffee liqueur (if using).
  • Use a fork to pierce the top of each cooled cupcake several times, then brush each one with the coffee soak to infuse them with flavor.
  1. Make the Mascarpone Frosting:
  • In a medium bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
  • In another bowl, whip the heavy whipping cream to stiff peaks, then gently fold the whipped cream into the mascarpone mixture until smooth and airy.
  1. Decorate and Serve:
  • Pipe or spread the mascarpone frosting onto each cupcake.
  • Dust with cocoa powder and garnish with chocolate curls or grated chocolate for a beautiful finish.

Pro Tip: For the best texture, allow the mascarpone frosting to chill in the refrigerator for a few minutes before piping.

Helpful Tips

  • Room Temperature Ingredients: Ensure the butter, eggs, and mascarpone are at room temperature for a smooth batter and frosting.
  • Don’t Overbake: Keep an eye on the cupcakes to avoid overbaking, which can make them dry.

Serving Suggestions

These Tiramisu Cupcakes are delicious on their own but pair wonderfully with:

  • Fresh coffee or a cappuccino for an extra coffee kick
  • Dessert wine or a glass of Bailey’s for a grown-up treat

Nutritional Information

Calories: 370 kcal per cupcake | Servings: 12 cupcakes

Nutritional Information (per cupcake)

  • Calories: 370 kcal
  • Carbohydrates: 36g
  • Protein: 5g
  • Fat: 24g
  • Saturated Fat: 15g
  • Cholesterol: 95mg
  • Sodium: 180mg
  • Potassium: 105mg
  • Fiber: 0g
  • Sugar: 22g
  • Vitamin A: 20% DV
  • Vitamin C: 0% DV
  • Calcium: 6% DV
  • Iron: 8% DV

Storage and Leftovers

  • Refrigerate: Store leftover cupcakes in an airtight container in the fridge for up to 3 days.
  • Freeze: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw and frost when ready to serve.

Leftover Idea: If you have extra frosting, use it as a dip for fresh berries or a filling for sandwich cookies.

Frequently Asked Questions (FAQs)

Q: Can I make these cupcakes alcohol-free?
A: Yes! Simply skip the coffee liqueur in the coffee soak, and the cupcakes will still be delicious.

Q: Can I substitute mascarpone with cream cheese?
A: Yes, but the flavor will be tangier. For a more traditional tiramisu taste, mascarpone is recommended.

Q: Can I make these cupcakes in advance?
A: Absolutely! Bake the cupcakes a day ahead and store them in an airtight container. Frost and garnish just before serving.

For more Italian-inspired desserts, check out:

  • Classic Tiramisu
  • Espresso Chocolate Cake
  • Cannoli Cupcakes with Ricotta Frosting

Conclusion

We hope you enjoy these Tiramisu Cupcakes as much as we do! With their soft, coffee-infused base and rich mascarpone frosting, they’re a unique and delicious way to enjoy the flavors of tiramisu. Let us know how they turn out, and feel free to share your own twists on this recipe. Buon appetito!

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