tiramisu cupcakes

Tiramisu cupcakes for two: instead of a big pan of tiramisu, make these vanilla cupcakes with an espresso Kahlua soak and mascarpone frosting!

Tiramisu Cupcakes

unsalted butter, softened

sugar

vanilla extract

egg white,

sour cream,

flour

baking soda

salt

shot espresso

Kahlua liqueur

mascarpone, softened

Kahlua

espresso beans (optional,

Preheat the oven to 400, and line four...

Preheat the oven to 400, and line four cups in a muffin pan with paper liners.

In a medium bowl, beat with an electric...

In a medium bowl, beat with an electric mixer the butter, sugar and vanilla. Beat until light and fluffy, at least 30 seconds.

Add the egg white and beat until combined.

Next, beat in the sour cream.

Finally, sprinkle the flour, baking soda and salt...

Finally, sprinkle the flour, baking soda and salt evenly over the batter, and then beat until just combined.

Divide the batter between the cupcake liners, and...

Divide the batter between the cupcake liners, and bake on the middle rack for 16-19 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean. (They will brown nicely on top because they're made with butter, not oil).

Let the cupcakes cool.

Meanwhile, stir together the espresso and Kahlua.

Just before serving, poke holes in the cupcakes...

Just before serving, poke holes in the cupcakes using a toothpick, and slowly drizzle the espresso mixture into each cupcake.

Then, beat together all of the frosting ingredients...

Then, beat together all of the frosting ingredients until light and fluffy.

Spoon the frosting into a piping bag fitted...

Spoon the frosting into a piping bag fitted with a 1MM Wilton tip and pipe the frosting on the cupcakes (or, just use a butter knife to frost the cupcakes, too!)

Top each cupcake with a chocolate-covered espresso bean...

Top each cupcake with a chocolate-covered espresso bean and serve.

These tiramisu cupcakes are a wonderful twist on that beloved classic Italian dessert. With fluffy vanilla cupcakes soaked in coffee, a rich mascarpone cheese frosting and a chocolate fudge centre – these cupcakes mean business.

Tiramisu Cupcakes (Gluten Free)

(120 mL) milk, room temperature

yogurt

lemon juice,

vanilla paste ((or 2 tsp vanilla extract))

tsp xanthan gum

tsp baking powder

(250 g) granulated sugar

unsalted

+ 2 tbsp (100 mL) milk

(30 g) cocoa powder

(50 g) granulated sugar

oz (100 g) dark chocolate, chopped, divided

tbsp (40 g) unsalted butter

(600 mL) heavy/double cream

(450 g) mascarpone cheese

coffee,

chocolate shavings (for decoration)

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

In a small bowl, whisk together the milk, egg whites, yogurt (or sour cream), lemon juice and vanilla paste until homogeneous.

In a separate larger bowl, sift together the gluten free flour, xanthan gum, baking powder, sugar and salt.&nbsp;

Add the softened unsalted butter to the dry ingredients. Using a hand mixer, whisk the butter into the dry ingredients until you get small, pea-sized pieces. (Alternatively, you can use a stand mixer with the paddle attachment.)

Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

Evenly distribute the cupcake batter among the 12 cupcake cases – they should be each about 3/4 filled.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 22 - 25 minutes or until an inserted toothpick comes out clean and the cupcakes are slightly domed and golden brown on top.

Allow to cool.

For gluten free vanilla cupcakes:

In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

Set aside. The chocolate fudge sauce will thicken slightly while cooling.

For chocolate fudge sauce:

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.

Once at the soft peak stage, fold in the mascarpone cheese. You will get a  smooth filling that spreads easily but will also hold its shape. Add in the vanilla paste and mix until it&#x27;s evenly distributed.At this point, if the frosting seems too runny for piping, you can whip it a bit more, until it reaches the desired consistency.

For mascarpone cheese frosting:

Dip each cupcake into the brewed coffee for about 5 seconds. The longer you keep the cupcake in the coffee – the more coffee it will absorb.

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the chocolate fudge sauce.

Pipe the mascarpone cheese frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

Sprinkle with chocolate shavings.

Enjoy!

Assembling the cupcakes:

The tiramisu cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Storage:

Indulgent cupcakes made with a yellow cake and espresso cake base, a rich and fluffy mascarpone frosting, and kissed atop with a dusting of deep cocoa. All the flavors we love in classic tiramisu transformed into a tempting cupcake!

(213 grams) all-purpose flour

tsp salt

Tbsp (113 grams) unsalted butter, (brought to room temperature)

+ 2 Tbsp (175 grams) granulated sugar

egg, (brought to room temperature)

egg yolks, (brought to room temperature)

tsp vanilla extract

(80 milliliters) milk, (brought to room temperature)

(80l) buttermilk, (brought to room temperature)

Tbsp instant espresso powder ((I like Medaglia D'oro brand))

mascarpone ((I use BelGioioso

(80 grams) powdered sugar

(235 milliliters) heavy cream

Tbsp cocoa powder, (Dutch process or regular unsweetened)

Preheat oven to 350 degrees. Line a 12 cup standard size muffin pan with cupcake liners.

In a medium mixing bowl whisk together flour, baking powder and salt. Set aside.

In a large mixing bowl using an electric hand mixer (or in the bowl of an electric stand mixer using a paddle attachment), blend together butter and granulated sugar on low speed until combined. Then whip until pale and fluffy on high speed, about 3 minutes. Scrape down bowl.

Blend in egg, then blend in egg yolks and vanilla extract. Scrape down bowl.

Add 1/3 of the flour mixture and mix on low speed just until combined. Mix in milk.

Add another 1/3 of the flour mixture and blend, followed by buttermilk and blend, then last 1/3 of the flour mixture and mix til just combined.

Scrape down bowl and fold with a rubber spatula to ensure ingredients are evenly combined, then transfer about 1/2 of the dough (I separated out 12 oz) to a separate mixing bowl and fold the espresso powder in with that portion until its evenly blended (it may not mix in fully that&#39;s okay, it will dissolve in as it bakes).

Scoop about 2 Tbsp of the plain vanilla batter into cupcake liners and spread it out even just a little. Then top with about 2 Tbsp of the espresso batter.

Bake cupcakes in preheated oven until toothpick inserted into center comes out clean, about 18 to 22 minutes. Let cool in muffin pan for a few minutes then transfer to a wire rack to cool completely.

For the Cupcakes

In a large mixing bowl using an electric hand mixer blend mascarpone and powdered sugar until combined.

Add heavy cream and whip on medium-low speed gradually increasing to high speed. Whip until medium stiff peaks form, then add vanilla and whip until very stiff peaks form.

Pipe or spread frosting over cupcakes then dust with cocoa powder. Store cupcakes in the fridge.

For the Frosting

Hi Jaclyn! I made this recipe and I absolutely love it but I feel the cupcake needs more sweetness. Is there any way I could add more sugar without ruining the batter?

DEEEEEElish!!! Made these for a family event and they were a grand hit. The icing is amazing....I used 3/4 cup of whipping cream.
Love so many of your recipes!

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Top 3 tiramisu cupcakes recipes from across the web

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Tiramisu Cupcakes

Tiramisu Cupcakes (Gluten Free)

Tiramisu Cupcakes

The most viewed tiramisu cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine