Description
Indulge in these decadent Chocolate Tiramisu Cupcakes, a delightful fusion of classic tiramisu flavors with rich chocolate cupcake goodness. Featuring a moist cocoa cupcake soaked in strong coffee and topped with a luscious mascarpone cream, these treats capture the essence of the beloved Italian dessert in a convenient, single-serving portion perfect for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup whole milk
Mascarpone Cream Topping
- 1/2 cup mascarpone cheese
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tbsp coffee liqueur (optional)
- 2 tbsp unsweetened cocoa powder, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean presentation.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating thoroughly after each addition. Stir in the vanilla extract for aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mix to the wet ingredients, alternating with the cooled brewed coffee and whole milk. Mix gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full to allow proper rising during baking.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake—it should come out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before decorating.
- Prepare Mascarpone Cream: In a separate bowl, beat mascarpone cheese and heavy cream together until stiff peaks form. Add powdered sugar and coffee liqueur if using, and continue to beat until fully combined and smooth.
- Soak Cupcakes with Coffee: Using a toothpick, poke several holes into the center of each cooled cupcake. Slowly pour the cooled strong brewed coffee over the cupcakes, allowing it to soak deeply, enhancing the tiramisu flavor.
- Frost with Mascarpone Cream: Pipe or spread the mascarpone cream generously over each coffee-soaked cupcake.
- Dust and Serve: Finish by dusting the cupcakes with unsweetened cocoa powder to lend an elegant, classic tiramisu look and taste.
Notes
- You can substitute the whole milk with any dairy or non-dairy milk of your choice for a lighter or dairy-free option.
- The coffee liqueur is optional but adds an authentic tiramisu flavor; omit for a non-alcoholic version.
- Ensure the brewed coffee is completely cooled before mixing into the batter and soaking the cupcakes to avoid affecting the texture.
- For best results, chill the mascarpone cream briefly before frosting to maintain its structure.
- Store leftover cupcakes covered in the refrigerator for up to 3 days to keep the mascarpone cream fresh.
