Description
iramisu cupcakes combine the rich flavors of coffee and mascarpone frosting, offering a perfect bite-sized treat inspired by the classic Italian dessert. With coffee-soaked cupcakes and creamy mascarpone frosting, these cupcakes are perfect for coffee lovers and dessert enthusiasts alike. Serve them at parties, gatherings, or special occasions for a sophisticated and delicious dessert.
Ingredients
Ingredients:
For the Cupcakes:
Cake flour
Baking powder
Espresso powder
Kosher salt
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Whole milk
For the Coffee Soak:
Brewed espresso
Coffee liqueur (optional)
For the Mascarpone Frosting:
Unsalted butter
Mascarpone cheese
Powdered sugar
Coffee liqueur (or brewed espresso)
For Garnish (Optional):
Unsweetened cocoa powder
Chocolate shavings
Ladyfinger cookies
Instructions
Instructions:
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Prepare the Cupcakes:
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Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
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In a large bowl, whisk together cake flour, baking powder, espresso powder, and salt.
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In a separate bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla extract.
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Add half of the dry ingredients to the wet ingredients, mixing until just combined.
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Stir in the milk, then add the remaining dry ingredients and mix until fully incorporated. The batter will be thin.
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Divide the batter evenly among the cupcake liners, filling each about halfway.
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Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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Prepare the Coffee Soak:
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Mix brewed espresso and coffee liqueur (if using) in a small bowl until combined.
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Soak the Cupcakes:
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While the cupcakes are still warm, poke several holes in the tops using a fork or toothpick.
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Brush or spoon the coffee mixture evenly over each cupcake, allowing it to absorb. Let the cupcakes cool completely before frosting.
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Prepare the Mascarpone Frosting:
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In a stand mixer, beat softened butter and mascarpone cheese until smooth.
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Gradually add powdered sugar, mixing on low until combined.
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Add coffee liqueur (or espresso) and beat on high for 2-3 minutes until light and fluffy.
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Frost the Cupcakes:
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Once the cupcakes are completely cool, pipe or spread mascarpone frosting on each cupcake.
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Lightly dust with cocoa powder and garnish with chocolate shavings or ladyfinger pieces if desired.
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Notes
- Non-Alcoholic Version: Omit the coffee liqueur and use extra brewed espresso or milk in the soak and frosting.
- Flour Substitute: Use a 1:1 gluten-free flour blend to make these cupcakes gluten-free.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
