Tiramisu Cupcakes with Coffee Soak and Mascarpone
These decadent tiramisu cupcakes feature a moist vanilla sponge soaked in rich espresso, crowned with a cloud of silky mascarpone frosting and a dusting of cocoa powder. Perfect for coffee lovers, they deliver all the classic Italian dessert flavors in a delightful individual portion.
Ingredients
Ingredients
- 1.5 cup All-purpose flour sifted
- 1 cup Granulated sugar divided
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Unsalted butter softened to room temperature
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 0.5 cup Whole milk room temperature
- 1 cup Strong brewed coffee cooled to room temperature
- 1 tbsp Coffee liqueur optional (can substitute with extra coffee or vanilla extract)
- 8 oz Mascarpone cheese chilled
- 1 cup Heavy whipping cream cold
- 0.5 cup Powdered sugar sifted
- 1 tsp Unsweetened cocoa powder for dusting
Notes
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 15-20 minutes before serving for the best texture. Make-Ahead: Bake the cupcakes up to 1 day in advance and store unfrosted. The frosting can be made 4 hours ahead and refrigerated; gently re-whip before piping. Substitutions: You can use decaf coffee if preferred. For a non-alcoholic version, simply omit the coffee liqueur and add 1 tsp of vanilla extract to the coffee soak. Serving Suggestion: Top with chocolate shavings or a chocolate-covered espresso bean for an extra special touch.