Hey there! So, I was thinking about how much I adore tiramisu, but let’s be real, sometimes you just want a cupcake, right? Enter Tiramisu Cupcakes! I first made these when I really wanted to impress my in-laws (spoiler: it worked!). But I must admit, the first batch wasn’t exactly smooth sailing. Let’s just say there was a flour cloud situation in my kitchen that day. Anyway, these little delights are just the right combo of coffee, cream, and a bit of cocoa magic.
Why You’ll Love This
Honestly, I whip these up when I crave something sweet but not too heavy. My family goes bananas for them because they have all the tiramisu flavors but in a cute, portable form. (Plus, no need to share a whole pan of dessert!). I’ve had a few mishaps with the frosting—sometimes it just wouldn’t set—but practice makes perfect, and now I’ve got it down pat.
Ingredients List
- 1 1/2 cups flour (all-purpose is fine, but cake flour makes it fluffier)
- 1 cup sugar (I’ve used brown sugar in a pinch, too)
- 1/2 cup butter, softened (my grandma swears by unsalted)
- 2 eggs
- 2 teaspoons vanilla extract (or a splash more if you’re feeling fancy)
- 1/2 cup strong brewed coffee, cooled (espresso works great, but any coffee will do)
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Cocoa powder for dusting
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners (or just grease it up if you’re out of liners, like I was once).
- Beat the butter and sugar until they’re best buddies—light and fluffy. Add the eggs one at a time, then mix in the vanilla.
- In another bowl, combine the flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, alternating with the coffee. Don’t worry if it looks a bit weird at first; it always does!
- Spoon the batter into your cupcake tin about 2/3 full and bake for 18-20 minutes. This is usually when I start tidying up the kitchen, but who am I kidding, I just have a coffee break.
- For the frosting, whip the mascarpone, heavy cream, and powdered sugar together until it holds peaks. This is where I usually sneak a taste (quality control!).
- Once the cupcakes are cool, dollop or pipe the frosting on top and dust with cocoa powder. Voila!
Notes
I realized that letting the coffee cool properly makes a big difference. Hot coffee tends to make for a more dense cupcake.
Variations
I tried adding a splash of rum once—didn’t love it, but maybe you’ll have better luck! You could also try a chocolate drizzle if you’re feeling indulgent.
Equipment
Don’t have a cupcake tin? A regular baking dish works, just cut them into squares when they’re done. Not as cute, but still tasty!
Storage Information
These guys can be stored in the fridge for a few days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We like to have these with a scoop of vanilla ice cream on the side, especially when we’re feeling a bit extra.
Pro Tips
I once tried rushing the cooling time—big mistake. The frosting melted everywhere. So, patience is key here!
FAQ
Can I make these without coffee? Sure thing! Just substitute with milk or a non-dairy milk if you’d like.
Is there a non-dairy version? Oh, absolutely. Swap out the mascarpone and cream with coconut cream and vegan cream cheese.
For more sweet inspiration, check out this classic tiramisu recipe or get some baking tips here. Happy baking!