Decadent Chocolate Tiramisu Cupcakes (Printable Version)
Rich chocolate cupcakes filled with coffee syrup and creamy mascarpone frosting, inspired by the classic Italian dessert.
# What You Need:
→ Chocolate Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 2 tsp vanilla extract
10 - 1/2 cup whole milk
11 - 1/4 cup strong brewed coffee, cooled
→ Coffee Syrup
12 - 1/2 cup strong brewed espresso or coffee
13 - 2 tbsp granulated sugar
14 - 1 tbsp coffee liqueur (optional)
→ Mascarpone Frosting
15 - 1 cup heavy whipping cream, cold
16 - 8 oz mascarpone cheese, cold
17 - 1/2 cup powdered sugar, sifted
18 - 1 tsp vanilla extract
→ Assembly
19 - Unsweetened cocoa powder for dusting
20 - Dark chocolate shavings (optional)
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
04 - Blend in half the dry ingredients, then milk and coffee. Fold in remaining dry ingredients until just combined.
05 - Divide batter evenly among liners. Bake 18-20 minutes until toothpick inserted comes out clean.
06 - Let cupcakes rest in tin 5 minutes, then transfer to wire rack to cool fully.
07 - Dissolve sugar in hot espresso. Stir in coffee liqueur if using. Set aside to cool.
08 - Whip cold cream to soft peaks. Beat mascarpone with powdered sugar and vanilla until smooth. Gently fold in whipped cream. Chill until ready.
09 - Poke holes in each cooled cupcake with a skewer. Brush or spoon coffee syrup generously over tops.
10 - Pipe or spread frosting onto cupcakes. Dust with cocoa powder and add chocolate shavings if desired.
# Helpful Hints:
01 -
- The combination of moist chocolate cake soaked in espresso and topped with cloudlike mascarpone feels like eating a classic Italian dessert in handheld form
- These cupcakes disappear faster than traditional tiramisu at parties because people feel less guilty grabbing seconds
02 -
- Let cupcakes cool completely before brushing with syrup or the liquid will pool instead of soaking in properly
- Overwhipping the mascarpone frosting causes it to curdle and grain, so fold the whipped cream in gently
03 -
- Use leftover syrup to brush onto ladyfingers for actual tiramisu later in the week
- A small offset spatula creates those swoopy bakery frosting ridges easier than a piping bag for beginners