Description
Delicious Tiramisu cupcakes with layers of espresso-infused and vanilla batter, topped with a creamy mascarpone frosting and a dusting of cocoa powder.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups (213g) all-purpose flour ((scoop and level to measure))
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 8 Tbsp (113g) unsalted butter, (brought to room temperature)
- 3/4 cup + 2 Tbsp (175g) granulated sugar
- 1 large egg, (brought to room temperature)
- 2 large egg yolks, (brought to room temperature)
- 1 tsp vanilla extract
- 1/3 cup (80ml) milk, (brought to room temperature)
- 1/3 cup (80l) buttermilk, (brought to room temperature)
- 1 1/2 Tbsp instant espresso powder ((I like Medaglia D’oro brand))
Frosting:
- 8 oz. mascarpone ((I use BelGioioso for consistency))
- 2/3 cup (80g) powdered sugar
- 1 cup (235ml) heavy cream
- 1 tsp vanilla extract
- 1 Tbsp cocoa powder, (Dutch process or regular unsweetened)
Instructions
- Cupcakes: Preheat oven to 350 degrees. Line a muffin pan. Combine dry ingredients. Cream butter and sugar, add eggs and vanilla. Alternate adding dry ingredients and milk/buttermilk. Fold in espresso batter. Fill liners and bake.
- Frosting: Blend mascarpone and sugar. Whip in cream and vanilla until stiff. Frost cupcakes and dust with cocoa powder. Refrigerate.
Notes
- Ensure all dairy ingredients are at room temperature for best results.
- Espresso powder can be adjusted to taste for a stronger or milder coffee flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Tiramisu, Cupcakes, Dessert, Mascarpone, Espresso, Baking
