Delicious Tiramisu Cupcakes infused with espresso and topped with creamy mascarpone frosting.
Author:Jessica
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup brewed espresso, cooled
1 tablespoon coffee liqueur (optional)
1 cup heavy cream
8 ounces mascarpone cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
Cocoa powder, for dusting
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, combine the buttermilk, brewed espresso, and coffee liqueur if using.
Gradually add the dry ingredients to the butter mixture, alternating with the espresso mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, whip the heavy cream in a large bowl until soft peaks form.
In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract.
Gently fold the whipped cream into the mascarpone mixture until well combined.
Once the cupcakes are completely cool, frost them generously with the mascarpone frosting.
Dust the tops with cocoa powder before serving.
Notes
For an extra flavor boost, try adding a layer of chocolate ganache between the cupcake and frosting.
You can substitute the espresso with strong brewed coffee for a milder flavor.