Tiramisu Cupcakes w/ Mascarpone Frosting
These tiramisu cupcakes are made with a soft espresso cupcake base soaked in coffee, topped with mascarpone cream and cocoa powder.
Ingredients
For the cupcakes
- ½ cup Butter room temp, unsalted
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ⅓ cup Sour cream or Greek yogurt
- 2 Eggs
- 1 teaspoon Espresso powder
- 1 ⅔ cups Flour AP, plain flour
- 1 ⅓ teaspoon Baking powder
- ½ cup Buttermilk
For the mascarpone cream
- 10 oz Mascarpone cheese room temp
- 1 ⅓ cups Heavy cream cold
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla extract
For the coffee soak
- 1 cup espresso
- 2 tablespoon Kahlua liqueur
For the assembly
- Cocoa powder
Instructions
Make the cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. A fully preheated oven is the secret to that perfect bakery "dome" on top of your cupcakes.
- In a large bowl, beat the butter, sugar, vanilla extract, and salt until the mixture is pale and fluffy. This step creates tiny air pockets that give your cupcakes a light, professional lift.
- Mix in the egg until fully combined, then stir in the sour cream. The sour cream adds fat and acid, which is the secret to a moist cupcake that doesn't feel oily.
- Slowly add your flour, baking powder, and espresso powder, alternating with the buttermilk. Start and end with the flour. Mixing this way prevents the batter from separating and ensures a smooth, even crumb.
- Fill your liners ¾ full and bake for 18–22 minutes. For perfectly ready cupcakes, check the center with a thermometer. You are looking for 205°F (96°C).
- Once the cupcakes are slightly warm but still firm, lightly dip the tops into your espresso-and-liqueur mixture.
- Hold it for just a second—this allows the cake to drink up the coffee like a sponge, giving you that deep tiramisu flavor in every single bite.
Make the mascarpone cream
- Whip your cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a chilled bowl. Stop the mixer when the second stiff peaks form. If you over-mix, mascarpone can turn grainy, so watch it closely!
- Pipe the cream onto the cooled, soaked cupcakes.
- Dust with a generous layer of cocoa powder right before serving. This keeps the top looking fresh and prevents the cocoa from getting wet.
Notes
- Master the "Dip" Timing: Let your cupcakes reach room temperature before dipping. If they are too hot, they will soak up too much coffee and fall apart. If they are too cold, the coffee won't sink in properly.
- The 205°F Rule: Use a digital thermometer to check your cupcakes. Pulling them out at 205°F (96°C) ensures they have the perfect structure to handle the espresso soak without getting soggy.
- Keep Everything Ice Cold: Mascarpone is sensitive to heat. For the most stable frosting, chill your mixing bowl and whisk in the freezer for 10 minutes before you start whipping.
- Watch the Peaks: Stop the mixer the second the frosting looks thick and holds its shape. Mascarpone can turn into butter very quickly if over-mixed, so it is better to finish the last few seconds of whisking by hand.
- Use Concentrated Espresso: For the best flavor, use instant espresso powder with a small amount of water. It gives you a bold coffee taste without adding too much liquid to the cake.
- Dust Just Before Serving: Cocoa powder absorbs moisture from the cream and can turn dark and wet. For that professional "powdery" look, dust the tops with cocoa right before you show them off.
- The Salt Secret: Don't skip the salt! A little bit of salt balances the bitterness of the coffee and makes the sweet vanilla cake taste even better.
Nutrition
Calories: 434kcalCarbohydrates: 37gProtein: 6gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 106mgSodium: 251mgPotassium: 105mgFiber: 0.5gSugar: 19gVitamin A: 1052IUVitamin C: 0.3mgCalcium: 104mgIron: 1mg
Tried this recipe?Let us know how it was!