Tiramisu Cupcakes

By Shiran

Tiramisu cupcakes soaked in coffee syrup and topped with soft and dreamy mascarpone cream.

AMAZING Tiramisu Cupcakes

Over the past two years, I have changed from someone who could barely look at tiramisu to someone who makes (and then eats) it like crazy. And I don’t only mean traditional tiramisu, but also tiramisu cakes, cupcakes, truffles, and doughnuts. Anything and everything tiramisu is my new thing, and that especially goes for these cupcakes! These is one of the best desserts I’ve tried lately, and believe me, I’m always trying new things!

AMAZING Tiramisu Cupcakes

These simple vanilla cupcakes are soaked in a coffee syrup to resemble coffee-soaked ladyfingers. Make the syrup beforehand so it can cool to room temperature, then brush it on the warm cupcakes. If you forget to do it before the cupcakes have cooled, you can reheat the syrup and then brush it on. The idea is simple—either add a cool syrup to warm cupcakes, or warm syrup to cool cupcakes. That way, the cakes effortlessly absorb the perfect amount of syrup.

The frosting is very similar to a no-bake tiramisu filling like this one. It’s obviously my favorite part of the cupcake with its cloud-like and creamy texture and amazing mascarpone flavor.

AMAZING Tiramisu Cupcakes

I like to keep the cupcakes chilled because of the delicate frosting and serve them within 24 hours, but any leftovers will keep for 2 more days.

AMAZING Tiramisu Cupcakes

For even better cupcakes, you’re more than welcome to fill them with chocolate ganache.

If you like tiramisu, you must try my perfect recipe for tiramisu, or the quicker no-bake version.

Tiramisu Cupcakes
Yields: 12 standard-size cupcakes
 

Tiramisu cupcakes soaked in coffee syrup and topped with soft and dreamy mascarpone cream.
Ingredients
Cupcakes:
  • 1⅓ cups (185 g/6.5 oz) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder or instant coffee powder
  • ¼ teaspoon salt
  • ½ cup (1 stick/115 g) butter, softened
  • ½ cup (100 g/3.5 oz) granulated sugar
  • ½ cup (100 g/3.5 oz) brown sugar (or granulated sugar)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whole milk
Coffee Soaking Syrup:
  • ¼ cup hot water
  • 1 teaspoon espresso powder or instant coffee powder*
  • 3 tablespoons sugar
  • 1 tablespoon marsala or coffee liqueur such as Kahlua, optional but so good!
Frosting:
  • ¾ cup (170 g/6 oz) mascarpone cheese
  • ⅓ cup confectioner’s sugar, sifted
  • 1 teaspoon espresso powder or instant coffee powder*
  • 1½ tablespoons coffee liqueur
  • ¾ cup (180 ml) heavy cream
  • Cocoa powder, for dusting

Instructions
  1. To make the cupcakes: Preheat oven to 350F/180C. Line muffin tin with cupcake liners and set aside.
  2. In a medium bowl, sift together flour, baking powder, coffee/espresso powder, and salt. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Reduce mixer speed to low and add half of the dry ingredients, beating just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly only until combined. Do not over mix—the less you mix, the lighter the cupcakes will be.
  4. Divide batter evenly between cups, filling about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Allow pan to cool on a wire rack for 10 minutes, then remove cupcakes and allow them to cool completely on a wire rack.
  5. To make the soaking syrup: Mix the coffee/espresso powder and sugar in hot water and mix until dissolved, then add liqueur. Allow to cool.
  6. While cupcakes are still warm, poke the tops with a fork or toothpick a few times. Brush with coffee syrup, allowing it to soak in. Use all the syrup evenly over cupcakes.
  7. To make the frosting: In a large bowl whisk together mascarpone, sugar, espresso powder, and liqueur. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream until stiff peaks form. Fold whipped cream into the mascarpone mixture in 2 additions. Use immediately to frost cupcakes.
  8. Chill cupcakes until ready to serve. Just before serving, dust frosting with cocoa powder.
  9. Cupcakes can be kept tightly covered in the refrigerator for up to 3 days.

Notes
* Instant coffee has a subtler flavor than espresso powder, so if you use it, you may want to add more for a stronger coffee flavor.

 

14 Comments on Tiramisu Cupcakes

  1. Laila
    August 18, 2016 at 4:54 am (5 months ago)

    Yo Shiran, this sounds awesome, you always have great combinations 🙂 Just wondering – for the frosting, is liqueur optional or a must, and if so, is there a non-alcohol based substitute?

    Reply
    • Shiran
      August 18, 2016 at 4:59 am (5 months ago)

      Hi Laila! Thank you 🙂 Definitely not a must although it’s really good 🙂

      Reply
  2. Francesca
    August 18, 2016 at 11:27 am (5 months ago)

    These look incredible — a perfect Italian and American hybrid dessert! I love the idea of soaking the cupcake in the coffee liqueur to imitate the coffee soaked ladyfingers. Another great recipe, thanks so much for sharing!!!

    Reply
  3. Gib
    August 20, 2016 at 12:13 pm (5 months ago)

    Such a clever idea!

    Reply
  4. robert_foster
    August 24, 2016 at 8:17 pm (5 months ago)

    You re a life saver! I finally found a recipe that doesn t call for alcohol! My guy friend wants me to make him Tiramisu Cupcakes for his birthday and we are both underage for drinking and he loves this type of cupcake! Thank you soooo much. ^.^

    Reply
    • Shiran
      August 25, 2016 at 4:45 am (5 months ago)

      Thank you so much! Happy birthday 🙂

      Reply
  5. Noorsia
    September 19, 2016 at 1:46 am (4 months ago)

    Hi Shiran. Can I know what kind of Marsala I should use since I can’t use the Coffee liqueur – Khuala? Thanks.

    Reply
    • Shiran
      September 19, 2016 at 9:47 am (4 months ago)

      I use sweet Marsala, but dry Marsala is fine as well.

      Reply
  6. Rosemary
    October 1, 2016 at 2:55 am (4 months ago)

    Hi Shiran, I’m very eager to try these cupcakes, and am wondering if I could use coffee pod coffee for the espresso coffee powder as I have never seen coffee powder before. Thanks

    Reply
    • Shiran
      October 5, 2016 at 5:51 am (3 months ago)

      Hi Rosemary, this is what you can do; Omit the coffee powder from the cupcake recipe. Use 1/4 cup strong coffee/espresso instead of water+coffee powder. Use coffee syrup for the frosting – about 1-2 tablespoons. Don’t add too much liquid so it won’t ruin the texture.

      Reply
  7. Jen
    October 15, 2016 at 9:52 pm (3 months ago)

    Made these tonight for a friend, and they were so freaking tasty! I’m always a little skeptical of trying out new recipes without reviews and/or ratings, but took a chance with these. I’m so glad that I did, just the right balance of coffee and Kahlua flavor. I will definitely be making these again! 🙂

    Reply
    • Shiran
      October 19, 2016 at 5:52 am (3 months ago)

      I’m so glad you like it Jen, thank you so much! 🙂

      Reply
  8. Sara
    October 30, 2016 at 3:36 pm (3 months ago)

    I NEVER comment on recipes online. But this was THAT good. If you love coffee/tiramisu, this will blow you away! I received lots of compliments.

    NB: don’t be scared to generously soak the cupcakes – I did brush them with the coffee syrup but with caution. Next time, i’ll brush the cupcakes generously, as the soak really does transform the cupcake!

    THANKS!!!! X

    Reply
    • Shiran
      October 31, 2016 at 6:44 am (3 months ago)

      Sara, thank you so much for your comment! I’m so glad to hear that you like them so much. They are one of my favorite cupcakes!

      Reply

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