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Tiramisu Cupcakes Recipe

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★★★★★

4.4 from 54 reviews

These Tiramisu Cupcakes combine the classic Italian flavors of coffee-soaked sponge and creamy mascarpone frosting in a convenient, individual-sized dessert. Moist espresso-infused cupcakes are brushed with a coffee syrup and topped with a luscious mascarpone whipped cream frosting, finished with a dusting of cocoa powder for an elegant, irresistible treat.

Ingredients

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For the Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup brewed espresso (cooled)

For the Coffee Syrup:

  • 1/2 cup brewed espresso (hot)
  • 1/4 cup coffee liqueur (such as Kahlúa, optional)
  • 1/4 cup granulated sugar

For the Mascarpone Frosting:

  • 8 ounces mascarpone cheese (softened)
  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Cocoa powder (for dusting)

Instructions

  1. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually incorporate the dry ingredients to the butter mixture, alternating with buttermilk and cooled espresso, mixing until just combined.
  2. Bake the Cupcakes: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  3. Prepare the Coffee Syrup: In a small saucepan, combine hot espresso, coffee liqueur (if using), and granulated sugar. Stir over low heat until the sugar dissolves completely. Remove from heat and let cool slightly.
  4. Prepare the Mascarpone Frosting: In a bowl, beat the mascarpone cheese until smooth. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone, then add powdered sugar and vanilla extract, mixing until well combined and smooth.
  5. Assemble the Cupcakes: Once cupcakes are fully cooled, poke several holes on top with a toothpick. Brush the coffee syrup evenly over the cupcakes, allowing it to soak in. Pipe or spread the mascarpone frosting over each cupcake, then dust with cocoa powder for garnish.
  6. Serve: Serve the Tiramisu Cupcakes chilled or at room temperature for the best flavor and texture enjoyment.

Notes

  • Using cooled espresso in the batter prevents any heat from cooking the eggs prematurely.
  • The coffee liqueur in the syrup is optional but adds authentic tiramisu flavor.
  • Ensure mascarpone cheese is softened to achieve a smooth frosting consistency.
  • For easy frosting application, pipe the mascarpone mixture with a piping bag or a zip-top bag with the corner snipped.
  • Store assembled cupcakes in the refrigerator for up to 2 days.

Keywords: Tiramisu Cupcakes, Coffee Cupcakes, Mascarpone Frosting, Italian Dessert, Espresso Cupcakes

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