Description

These rich and decadent cupcakes combine the creamy indulgence of tiramisu with a chocolate twist. Perfect for any occasion, these cupcakes feature layers of coffee-soaked chocolate cake topped with mascarpone cream and dusted with cocoa powder for that authentic tiramisu flavor.

Ingredients

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup strong brewed coffee, cooled

1/2 cup whole milk

1/2 cup mascarpone cheese

1 cup heavy cream

2 tbsp powdered sugar

2 tbsp coffee liqueur (optional)

2 tbsp unsweetened cocoa powder, for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the coffee and milk, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow to cool completely on a wire rack.
In a separate bowl, beat the mascarpone cheese and heavy cream together until stiff peaks form. Add powdered sugar and coffee liqueur (if using), then continue beating until well combined.
Once the cupcakes have cooled, use a toothpick to poke holes in the center of each cupcake. Slowly pour the cooled coffee over the top of each one, allowing it to soak in.
Pipe or spread the mascarpone cream over each cupcake.
Dust with cocoa powder before serving for that classic tiramisu finish.

Notes

The coffee liqueur is optional; skip it for a non-alcoholic version.
Ensure the cupcakes are completely cool before adding the mascarpone cream to prevent it from melting.
Store leftovers in the refrigerator as the mascarpone cream is perishable.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cupcake
Calories: 305 kcal