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Tiramisu Cupcakes Recipe

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★★★★★

4.5 from 179 reviews

Delight in these luscious Tiramisu Cupcakes that capture the essence of the classic Italian dessert in perfectly portioned treats. Moist vanilla cupcakes are infused with espresso and Kahlua, filled with a creamy mascarpone filling, and topped with a light mascarpone frosting, finished with a sprinkle of cocoa powder and chocolate-covered espresso beans for an authentic tiramisu experience.

Ingredients

Scale

Cupcakes

  • 6 tbsp salted butter, room temperature
  • 3/4 cups granulated sugar
  • 2 tsp vanilla extract
  • 6 tbsp sour cream
  • 3 large egg whites
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 6 tbsp milk
  • 2 tbsp water

Filling

  • 2 large egg yolks
  • 6 tbsp granulated sugar
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 2 1/2 tbsp warm water
  • 1 tbsp instant espresso coffee granules
  • 1/4 cup Kahlua

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 1/2 tbsp Kahlua (divided)
  • 1/2 cup mascarpone cheese, room temperature

For Garnish (optional)

  • Cocoa powder, for dusting
  • Chocolate-covered espresso beans

Instructions

  1. Make the Cupcakes: Preheat the oven to 350℉ and line a cupcake pan with liners. Beat the room temperature salted butter and granulated sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and sour cream, mixing until well combined. Gradually add the egg whites in two batches, mixing well after each addition.
  2. Combine Dry and Wet Ingredients: In separate bowls, sift together the all-purpose flour and baking powder. In another bowl, mix the milk and water. Add half of the dry ingredients to the butter mixture and mix until combined, then add the milk mixture. Follow with the remaining dry ingredients, mixing until smooth.
  3. Bake the Cupcakes: Fill cupcake liners about halfway with batter. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool in the pan for 2-3 minutes before transferring to a cooling rack to cool completely.
  4. Prepare the Filling: Using a double boiler setup, combine egg yolks and granulated sugar in the top bowl over simmering water. Stir constantly over low heat for 6-8 minutes until the mixture thickens slightly and lightens in color, being careful not to overcook. Remove from heat and whip the yolks with an electric mixer until thick and pale yellow.
  5. Incorporate Mascarpone and Cream: Fold the mascarpone cheese gently into the whipped egg yolks. In a separate bowl, whip the heavy cream until stiff peaks form, then carefully fold it into the mascarpone mixture until fully combined.
  6. Make Espresso Syrup: In a small bowl, dissolve instant espresso granules in warm water, then stir in 1/4 cup Kahlua, mixing well.
  7. Core and Fill Cupcakes: Once cupcakes have cooled, use a cupcake corer or small knife to remove the centers. Drizzle about 1 tbsp of the espresso mixture inside the holes, then fill them with the tiramisu filling using a spoon or piping bag.
  8. Make the Frosting: Beat the room temperature unsalted butter until smooth. Add 2 cups powdered sugar and 1 tbsp Kahlua, mixing well. Add another cup of powdered sugar and the remaining 1 1/2 tbsp Kahlua, mixing until smooth. Gently fold in the room temperature mascarpone cheese. On low speed, add the remaining powdered sugar and mix just until smooth to avoid thinning the frosting.
  9. Frost and Garnish: Pipe the frosting onto the filled cupcakes. Finish by dusting with cocoa powder and optionally topping with chocolate-covered espresso beans for an elegant touch.

Notes

  • Ensure butter and mascarpone cheese are at room temperature to avoid lumps in batter and frosting.
  • Be careful not to overcook the egg yolk mixture during the double boiler step to prevent curdling.
  • Use a gentle folding technique when combining whipped cream and mascarpone to keep the filling light and airy.
  • For a non-alcoholic version, substitute Kahlua with strong espresso or coffee extract.
  • Make sure cupcakes are completely cooled before coring and filling to avoid breaking.

Keywords: Tiramisu cupcakes, Italian dessert cupcakes, mascarpone cupcakes, espresso cupcakes, Kahlua frosting

Find it online: https://thefoodrecipe.com/tiramisu-cupcakes-recipe/