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Chocolate Tiramisu Cupcakes

Indulge in these rich, coffee-infused cupcakes that bring the classic tiramisu flavors into a delightful hand-held treat, topped with fluffy mascarpone frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 cup all-purpose flour Use a high-quality brand like King Arthur or Gold Medal.
  • 1/2 cup unsweetened cocoa powder Use Dutch process cocoa for a deep flavor.
  • 1 teaspoon baking powder Make sure it's fresh.
  • 1/2 teaspoon baking soda Provides extra lift.
  • 1/4 teaspoon salt Enhances flavors.
  • 1/2 cup unsalted butter, softened Room temperature for even mixing.
  • 3/4 cup granulated sugar For sweetness.
  • 2 large eggs Must be at room temperature.
  • 1 teaspoon vanilla extract Use pure vanilla for richness.
  • 1/2 cup strong brewed coffee, cooled Brewed espresso recommended.
  • 1/4 cup milk Whole milk preferred.
Frosting
  • 8 ounces mascarpone cheese, chilled The star ingredient.
  • 1/2 cup heavy cream, chilled Creates a light frosting.
  • 1/4 cup powdered sugar Sweetens the frosting.
  • 2 tablespoons unsweetened cocoa powder Ensure it's sifted.
  • 1 teaspoon vanilla extract For flavor.
  • 1 tablespoon coffee liqueur (optional) Kahlúa adds depth.
  • 1 teaspoon cocoa powder for dusting For decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar together using a hand mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Combine the cooled coffee and milk in a measuring cup.
  6. Alternately add the dry ingredients and the coffee-milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
  8. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Frosting
  1. Beat the chilled mascarpone cheese, heavy cream, powdered sugar, cocoa powder, vanilla extract, and optional coffee liqueur until stiff peaks form.
  2. Once the cupcakes have cooled, pipe or spread the mascarpone frosting onto each cupcake and dust with cocoa powder.
Serving
  1. Enjoy your chocolate tiramisu cupcakes with freshly brewed coffee or ice cream!

Notes

Make sure your butter and eggs are at room temperature for easy mixing. Chilling your mixing bowl for whipping the heavy cream can yield a quicker, fluffier frosting.