Tiramisu Cupcakes – Espresso-Infused, Creamy Frosting
These Tiramisu Cupcakes – Espresso-Infused bring the classic Italian dessert into a soft, handheld form. Each cupcake is infused with espresso and topped with a silky mascarpone frosting, offering the perfect balance of rich coffee flavor and light sweetness. Ideal for gatherings or everyday indulgence, they’re easy to prepare, elegant to serve, and completely alcohol-free — making them suitable for everyone.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup strong brewed espresso (cooled)
For the Frosting:
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tbsp cocoa powder (for dusting)
Instructions
- Preheat the Oven: Set your oven to 175°C (350°F) and line a 12-cup muffin pan with cupcake liners.
- Brew the Espresso: Make a strong espresso and allow it to cool completely before adding it to the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing on low speed until smooth.
- Incorporate Espresso: Stir in the cooled espresso gently until evenly distributed. The batter will be fragrant and silky.
- Fill the Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to leave room for rising.
- Bake: Place the tray in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: In a clean bowl, beat the mascarpone cheese, heavy cream, and powdered sugar together until thick and fluffy. Be careful not to overmix.
- Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the mascarpone frosting on top.
- Dust with Cocoa Powder: Using a fine sieve, sprinkle cocoa powder over the frosted tops for a classic tiramisu finish.
Notes
Make sure the espresso is fully cooled before adding it to the batter. Warm liquid can affect the cupcake texture.
For a stronger flavor, brush the tops of baked cupcakes lightly with cooled espresso before frosting.
Always chill the mascarpone before making the frosting to achieve a stable, creamy texture.
Use high-quality cocoa powder for the dusting to enhance both flavor and appearance.