The BEST Tiramisu cupcakes

5 from 20 votes

Tiramisu cupcakes are a must-try for coffee and tiramisu lovers! Crazy delicious coffee soaked cupcakes with creamy mascarpone frosting and cocoa powder on top!

Prep Time30

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: Italian

Servings: Large

Calories: 521kcal

Author: Katalin Nagy

Equipment

Ingredients

Cupcakes

100 g Unsalted butter room temperature
120 g Granulated sugar
1 Egg room temperature
165 g All purpose flour
Pinch of salt
½ teaspoon Baking powder
50 g Coffee strong espresso type of coffee at room temperature
100 g Whole milk room temperature
½ teaspoon White vinegar
½ teaspoon Baking soda
50 g Coffee strong espresso with a tablespoon of sugar for pouring on top of the cupcakes - use it hot

Frosting

150 g Mascarpone full fat, use it cold
35 g Icing sugar sifted
120 g Heavy Cream 36% fat, use it cold
Cocoa powder unsweetened Dutch processed dark cocoa powder to dust the cupcakes
Coffee beans to decorate

Metric - US Customary

Instructions

For the cupcakes

Heat oven to 175 C / 347°F (no fan)
With an electric hand mixer beat room temperature soft butter and sugar together until pale and fluffy then beat the egg in. Do not overbeat
Mix coffee and room temperature milk, this will be your "wet ingredients"
Sift flour, salt, and baking powder together, this will be your “dry ingredients”
Start adding the dry and wet ingredients into the cupcake batter in the following 4 steps: wet, dry, wet, dry. Fold with a Rubber spatula each time. Finish with dry ingredients
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter.
Spoon or pipe the mixture into the cupcake pan till approx. ¾. This recipe makes 6 large cupcakes.
Bake for 25 min or until a skewer inserted comes out clean
As soon as the cupcakes are baked, prick them with a toothpick then pour the other portion of coffee over the top (it needs to be hot and mildly sweetened) The coffee will sink in
Move cupcakes onto a Cooling rack and let them cool completely before frosting

For the frosting

For the frosting whip mascarpone, heavy cream, and powdered sugar until smooth and fluffy, about 1-2 minute with electric hand mixer. Once it has reached the right consistency, do not overbeat as it can become runny.
Pipe the frosting onto the room temperature cupcakes, I am using Wilton 1M piping nozzle tip
Befores serving dust with cocoa powder and decorate with a coffee bean
Store in fridge

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
All ingredients for the cupcake must be at room temperature to properly emulsify: eggs, milk, etc.
Use high-quality concentrated gel food coloring (or powder, if you can access it). Liquid food coloring tends to fade during baking
Do not skip the white vinegar+baking soda "secret ingredient":)
For frosting make sure you use high-fat content mascarpone. Low fat dairy products won´t whip up properly

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
While whipping the frosting, pay very close attention to the consistency and stop whipping immediately after it gets fluffy. Overbeating would result in breaking the cream and instead of becoming stiffer, in fact, it will get runnier
Never frost warm cupcakes, make sure they are chilled to room temperature
If you have never used a piping bag and piping nozzle before, it is practicing on a plate before piping on top of the cupcakes

Nutrition