Tiramisu Cupcakes

March 26, 2017 18 Comments

Tiramisu is one of my absolute favorite desserts in the world. I think that’s my Italian side talking and I’m ok with it! The way the espresso, chocolate, mascarpone and cake all combine is simply glorious. I made a classic cake version a while back and it was a huge hit. Since I was craving it this week, I reworked the classic into decadent tiramisu cupcakes! It made them more easily portable, not to mention super cute.

The batter for the tiramisu cupcakes came together really easily. My beloved stand mixer did most of the work for me! Buttermilk and mascarpone made the batter incredibly luscious. I also used a little cinnamon to cut through the richness of the batter.
The tiramisu cupcakes baked for about 18 minutes to become all puffy and golden. I used a toothpick to make sure they were baked through completely. When it came out cleanly, I knew I was good to go. Then I let them cool completely while I made the rest of the components!
I worked on the filling for the tiramisu cupcakes next. The base was a custard of egg yolks and sugar that I cooked over simmering water. Then I just folded in whipped cream and mascarpone cream! Then I stirred hot water, instant espresso powder and chocolate liqueur together in another bowl.
Finally, I made the frosting. That meant I washed the stand mixer bowl and paddle since I needed them to work once more. The frosting was easy though, in spite of the extra washing. It was just a mixture of butter, mascarpone, espresso liquid, and powdered sugar!
I used a biscuit cutter to cut out the centers of all of my tiramisu cupcakes before I filled them. First, I spooned the espresso liquid into the hole to soak right in. Soaking the cake with an espresso mixture is the defining feature of any good tiramisu! Then I spooned that luscious mascarpone cream right in to fill the cupcakes to the brim with goodness.

I used a piping bag with a star tip to frost the tiramisu cupcakes generously. Then the final touch was sprinkling lots of grated chocolate on top. Oh my goodness, my Italian heart was so happy when I bit in. The buttermilk and mascarpone gave the cupcakes the most incredible mouthfeel. The filling and frosting just sent them out of the park. I hope you all love these decadent little beauties! xoxo

Tiramisu Cupcakes
Tiramisu Cupcakes
Tiramisu Cupcakes
Tiramisu Cupcakes

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5 from 2 votes
Tiramisu Cupcakes
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Tiramisu Cupcakes
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 

These tiramisu cupcakes are pure decadent bliss! The cupcakes are filled with espresso, chocolate liqueur and mascarpone cream with espresso frosting. 

Course: Dessert
Keyword: Cupcakes, Tiramisu Cupcakes
Servings: 12 cupcakes
Calories: 455 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CUPCAKES
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1 stick butter softened to room temperature
  • 6 tablespoons mascarpone cheese softened to room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 whole egg whites reserve two of the yolks for the filling
  • 1/2 cup buttermilk
FOR THE FILLING
  • 1/2 cup heavy whipping cream
  • 6 tablespoons granulated sugar
  • 2 whole egg yolks reserved from the separated cupcake eggs
  • 1/2 cup mascarpone cheese softened to room temperature
  • 2 1/2 tablespoons hot water
  • 1 tablespoons instant espresso powder
  • 1/4 cup Godiva chocolate liqueur
FOR THE FROSTING
  • 1 stick butter softened to room temperature
  • 1/2 cup mascarpone cheese softened to room temperature
  • 1 1/2 tablespoons hot water
  • 1 tablespoon instant espresso powder
  • 4 cups powdered sugar
  • 1 small square chocolate as needed for topping
Instructions
  1. Pre-heat the oven to 350 and line each well of a 12 well cupcake tin with a paper liner. Whisk the flour, baking powder and cinnamon together in a bowl and set it aside. Then set up a stand mixer and combine the butter, sugar and mascarpone in its bowl. Beat them together thoroughly with the paddle attachment until fluffy. Then add the vanilla, followed by the egg whites. Finally, alternate adding 1/3 of the dry ingredients followed by 1/2 of the buttermilk. Repeat, then finish the batter with the last 1/3 of the dry ingredients. Fill the paper liners just over halfway with the batter and bake the cupcakes for 15-20 minutes. A toothpick should come out cleanly. Let them cool for a couple of minutes in the tin, then remove them to a rack to finish cooling completely.
  2. While the cupcakes bake and cool, make the mascarpone cream filling and espresso mixture. Pour the heavy cream into a bowl and use a hand mixer to whip it up into stiff peaks. Set it aside. Fill a small pot with water and bring it to a low simmer on the stove on low heat. Combine the sugar and egg yolks in a heat proof bowl and set it over the simmering water. Whisk it constantly while the gentle heat dissolves the sugar and cooks the egg yolks. It will only take a couple of minutes for the mixture to become pale and thick. Take it off of the heat and use the hand mixer to whip it up to be even thicker for not even a minute. Then stir in the mascarpone cheese, followed by the whipped cream until you have a luscious filling. In another small bowl, stir the hot water, espresso powder and chocolate liqueur together. Set it aside.
  3. Finally, make the frosting. Wash out the stand mixer bowl and paddle and make sure they are completely dry. Combine the butter and mascarpone in its bowl and beat them together thoroughly. Stir the hot water and espresso powder together in another bowl, then pour it into the stand mixer with the butter and mascarpone. Turn the speed to low and slowly add in the powdered sugar until you have a rich frosting. Now it's time to assemble the cupcakes! First, use a 1 1/2 inch sharp biscuit cutter to cut out the centers of each of the cupcakes. Be careful not to go through to the bottom.
  4. Pour a tablespoon of the espresso and chocolate liqueur liquid into the holes you made in each of the cupcakes. It will soak right in. Then spoon the mascarpone cream filling into each of the holes, filling them generously. Transfer the frosting into a pastry bag fitted with a star tip and frost each of the cupcakes. Then take the small square of chocolate and use a micro plane to grate lots of chocolate shavings right onto the frosting. Refrigerate the cupcakes for up to a day and serve as desired!
Nutrition Facts
Tiramisu Cupcakes
Amount Per Serving (1 cupcake)
Calories 455 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13.7g86%
Cholesterol 98mg33%
Sodium 158mg7%
Potassium 158mg5%
Carbohydrates 61.1g20%
Fiber 0.2g1%
Sugar 56.6g63%
Protein 5.8g12%
Calcium 100mg10%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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18 thoughts on “Tiramisu Cupcakes”

  3. I have personally tasted these cupcakes and they are delicious!! I especially like the soaking in chocolate liquor. 🙂

  4. OH BOY!! What a scrumptious cupcake!
    I am all into cupcakes, they’re my favorite dessert.
    And this one is a doozie Leigh, super cute indeed, great idea!
    I plan on making these soon, I just need a couple of the ingredients and then I’m all set.
    I have company coming over and this will be a nice surprise for all the sweet eaters. ?

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5 from 2 votes (1 rating without comment)