Tiramisu Cupcakes

5 from 22 votes

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

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: Italian

Servings:

Calories: 279kcal

Author: Katalin Nagy

Equipment

Ingredients

Coffee Flavored Cupcakes

150 g Granulated sugar
113 g Unsalted butter 82% fat content European-style butter, use it softened
2 Egg room temperature
2 teaspoons Vanilla extract
80 g Whole milk room temperature
40 g Freshly brewed coffee room temperature
185 g All purpose flour
½ teaspoon Baking powder
½ Salt
½ teaspoon Baking soda
½ teaspoon White vinegar

Mascarpone Frosting

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

Metric - US Customary

Instructions

For the cupcakes

Line a cupcake tin with muffin liners and preheat your oven to 175°C / 347°F (no fan).
In a large bowl, cream the room-temperature butter and sugar for a few minutes until the mixture is light and fluffy. Gradually add the room-temperature eggs, one at a time, followed by the vanilla extract.
Slowly pour the milk and coffee mixture into the batter while mixing on low speed.
Sift the flour, baking powder, and salt over the batter. Switch to a rubber spatula and gently fold the dry ingredients in, being careful not to overmix.
In a small bowl, combine the vinegar and baking soda. Immediately fold this mixture into the batter just until combined.
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 batter into the cupcake tin, filling each cavity about ¾ full.
Bake the cupcakes for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake to avoid dryness.
Let the cupcakes cool on a rack until they reach room temperature before frosting.

Mascarpone frosting

Whip the cold mascarpone, heavy cream, and powdered sugar together until stiff peaks develop and the mixture is airy and fluffy. Move the frosting into a piping bag and decorate each of the cupcakes.
Befores serving dust with cocoa powder.
Serve the cupcakes fresh. Any leftovers can be stored covered and refrigerated for 1-2 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
All cupcake ingredients must be at room temperature to properly emulsify: eggs, butter, and milk.
Both the mascarpone and the heavy cream need to be high in fat. The low-fat versions won't whip up correctly because they contain more water.

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.
A digital scale is required for a consistent, happy baking experience.
Do not overwork the cupcake batter. After whipping the wet ingredients, switch to a rubber spatula to incorporate the dry ingredients.
Always preheat your oven and consider using a digital oven thermometer for the best results.
When whipping in the eggs and milk, make sure they are all at room temperature. Otherwise, the batter will break.
Baking these cupcakes takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.
The mascarpone frosting is very easy to overwhip. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and early stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get runnier, and then it will break.

Nutrition