Description
Delight in these luscious Tiramisu Cupcakes that combine the classic Italian flavors of espresso, mascarpone cheese, and cocoa powder in a moist cupcake form. Perfectly baked and finished with a creamy mascarpone frosting, they’re an elegant and irresistible treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
For Soaking
- 1/2 cup brewed espresso, cooled
Frosting
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 2 tablespoons cocoa powder
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy removal and even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake crumb.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to maintain a smooth batter.
- Combine Dry and Wet Ingredients: Add the all-purpose flour, milk, and vanilla extract to the bowl, mixing just until combined to avoid overworking the batter and ensuring moist cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full for optimal rise.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before proceeding.
- Brush with Espresso: Once cooled, lightly brush the tops of each cupcake with the cooled brewed espresso to infuse authentic tiramisu flavor into the cupcakes.
- Prepare Frosting: In a separate bowl, whip together the mascarpone cheese and heavy cream until smooth and creamy, creating a rich frosting.
- Frost and Garnish: Spread or pipe the mascarpone frosting over each espresso-soaked cupcake and dust the tops generously with cocoa powder for the finishing touch.
Notes
- Ensure the espresso is cooled before brushing on cupcakes to prevent melting the frosting.
- Use fresh mascarpone cheese and heavy cream for the best frosting texture.
- Cupcakes are best served the same day but can be refrigerated for up to 2 days.
- Allow cupcakes to reach room temperature before serving if refrigerated.
- For a stronger coffee flavor, brush with an additional layer of espresso before frosting.
