Description
Delightful moist and fluffy tiramisu cupcakes infused with coffee and topped with a rich mascarpone frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon cocoa powder (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
- Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, combine the cooled brewed coffee and coffee liqueur (if using). Once the cupcakes are cool, poke holes in the tops of each cupcake with a toothpick and drizzle the coffee mixture over them, allowing it to soak in.
- In another bowl, beat the mascarpone cheese, heavy whipping cream, and powdered sugar together until stiff peaks form. Frost the cooled cupcakes generously with the mascarpone mixture.
- Dust the tops of the frosted cupcakes with cocoa powder before serving.
Notes
- For a richer flavor, consider adding a layer of chocolate ganache on top of the mascarpone frosting.
- You can substitute the coffee liqueur with vanilla extract for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg