Description
These Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, combining moist vanilla cupcakes with a coffee soak and rich mascarpone frosting.
Ingredients
Scale
- 180 grams cake flour
- 200 grams granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 60 grams vegetable oil
- 60 grams plain Greek yogurt (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 120 grams milk (room temperature)
- 30 ml brewed coffee (room temperature)
- 30 ml coffee liqueur
- 226 grams mascarpone cheese (cold)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ⅛ teaspoon salt
- 120 grams powdered sugar
- 240 grams heavy cream (cold)
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the oil, yogurt, eggs, and vanilla until smooth. Then, whisk in the milk.
- Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until combined.
- Evenly distribute the batter between the cupcake liners, filling each about halfway.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Mix brewed coffee and coffee liqueur in a small bowl for the coffee soak.
- Once the cupcakes have cooled, poke holes in the tops and generously brush or drizzle the soak on each one.
- For the frosting, beat the cold mascarpone, vanilla, almond extract (optional), and salt in a mixer on medium-low speed until smooth.
- Gradually add the powdered sugar on low speed, then increase to medium-high for 1-2 minutes. Scrape the sides of the bowl as needed.
- Drizzle in the cold heavy cream while mixing on low. Then turn the mixer to high and beat for 1-2 minutes until the frosting is fluffy and stiffened.
- Transfer the frosting to a piping bag and pipe onto each cupcake. Dust with cocoa powder and garnish with coffee beans if desired.
Notes
- Make sure all cupcake ingredients are at room temperature for best results.
- Use cold mascarpone and cream for stable frosting.
- Frost just before serving for freshest presentation.
- Omit the coffee liqueur for a kid-friendly version.
- Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 70mg