Description
Indulge in these decadent Chocolate Tiramisu Cupcakes that combine rich cocoa flavors with the iconic coffee-soaked tiramisu cream. Perfect for dessert lovers looking for a delightful twist on a classic Italian favorite, these cupcakes are moist, creamy, and beautifully presented with a dusting of cocoa powder.
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)
Finishing Touch
- 2 tbsp unsweetened cocoa powder, for dusting
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy cleanup.
- 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.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes and adds air to the batter for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure full incorporation. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the cooled strong brewed coffee and whole milk, mixing gently until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely; this prevents the mascarpone cream from melting when applied.
- Make Mascarpone Cream: In a separate bowl, beat the mascarpone cheese and heavy cream until stiff peaks form. Add powdered sugar and coffee liqueur, if using, then continue beating until the mixture is smooth and well combined.
- Soak Cupcakes with Coffee: Once cooled, use a toothpick to poke small holes into each cupcake. Slowly pour cooled coffee over the top, allowing it to soak in and infuse the cupcakes with tiramisu flavor.
- Frost with Mascarpone Cream: Pipe or spread the prepared mascarpone cream generously over each cupcake, creating a luscious topping.
- Garnish and Serve: Dust the cupcakes with unsweetened cocoa powder for the classic tiramisu finish. Serve immediately or chill slightly before serving.
Notes
- For best results, use freshly brewed strong coffee that has been cooled to avoid melting the cream.
- Coffee liqueur is optional but adds authenticity to the tiramisu flavor.
- Make sure cupcakes are completely cooled before adding coffee and cream to prevent melting and sogginess.
- You can substitute whole milk with any milk of choice, but it may slightly affect texture.
- These cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving for optimal flavor.
