Decadent Chocolate Tiramisu Cupcakes (Printable)
Rich chocolate cupcakes soaked in coffee syrup with creamy mascarpone frosting—a delightful twist on classic Italian tiramisu.
# What You Need:
→ For the Chocolate Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 2 tsp vanilla extract
10 - 1/2 cup whole milk
11 - 1/4 cup strong brewed coffee, cooled
→ For the Coffee Syrup
12 - 1/2 cup strong brewed espresso or coffee
13 - 2 tbsp granulated sugar
14 - 1 tbsp coffee liqueur (optional)
→ For the Mascarpone Frosting
15 - 1 cup heavy whipping cream, cold
16 - 8 oz mascarpone cheese, cold
17 - 1/2 cup powdered sugar, sifted
18 - 1 tsp vanilla extract
→ For Assembly
19 - Unsweetened cocoa powder for dusting
20 - Dark chocolate shavings (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
03 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
04 - Mix in half of the dry ingredients, then add milk and coffee. Stir in remaining dry ingredients until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
07 - Dissolve sugar in hot espresso. Stir in coffee liqueur if using. Set aside to cool.
08 - Whip cold cream to soft peaks. In a separate bowl, beat mascarpone with powdered sugar and vanilla until smooth. Gently fold in whipped cream until fully combined. Chill until ready to use.
09 - Using a skewer or fork, poke several holes in the top of each cooled cupcake. Brush or spoon coffee syrup generously over each cupcake to soak the tops.
10 - Pipe or spread mascarpone frosting onto each cupcake. Dust with cocoa powder and garnish with chocolate shavings if desired.
# Expert Suggestions:
01 -
- The coffee-soaked chocolate cupcakes taste like a tiramisu you can eat with your hands
- Mascarpone frosting is lighter than traditional buttercream but feels just as indulgent
02 -
- The coffee syrup should be brushed generously but do not oversaturate or the cupcakes may become soggy
- Mascarpone frosting can curdle if overmixed so fold the whipped cream in gently by hand
03 -
- Use a piping bag with a large star tip for the most beautiful bakery-style presentation
- For extra decadence core the center of each cupcake and fill with a spoonful of mascarpone frosting before topping