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Tiramisu Cupcakes Recipe

Tiramisu Cupcake Photo

Tiramisu Cupcakes Recipe

Matt R.
In the mood for a special cupcake recipe? This dessert focuses on tiramisu and, put simply, is delicious.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 24 1 cupcake
Calories 263.58 kcal


  • Chocolate Covered Coffee Beans crushed
  • 2.5 All-Purpose Flour
  • 1 Baking Powder
  • 1 Salt
  • 8 Unsalted Butter
  • 2 Sugar
  • 4 Egg
  • 1 Pure Vanilla Extract
  • 1 Milk
  • 0.33 Sugar
  • 1 Espresso Powder
  • 2 Coffee Liqueur
  • 8 Mascarpone
  • 0.5 Confectioners Sugar
  • 2 Coffee Liqueur
  • 1.5 Pure Vanilla Extract
  • 1 Heavy Cream


  • Preheat the convection oven to 325 and line 24 regular cupcake pans with liners.
  • Chop the chocolate covered coffee beans; set aside.
  • Combine the flour, baking powder and salt in a bowl.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Should take between 5 and 8 minutes.
  • Slowly add the eggs, one at a time, scraping the bowl as needed.
  • Mix in the vanilla extract.
  • On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredient.
  • When the batter is smooth, divide evenly into the cupcake liners.
  • Sprinkle one teaspoon crushed coffee beans on each cupcake. Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely.
  •  In a small saucepan, combine one-third cup water, sugar and espresso powder.
  • Heat over medium-high heat until the sugar is completely melted, stirring occasionally.
  • Remove from the heat and stir in the coffee liqueur.
  • In a medium bowl, combine the mascarpone, confectioners’ sugar, coffee liqueur and vanilla extract.
  • Place the heavy cream in the bowl of a stand mixer.
  • Using the whisk attachment, whip the cream until soft peaks form. Gradually fold one-third of the whipped cream into the mascarpone mixture.
  • Continue folding in the cream in two more additions.
  • Using a fork, poke holes in the tops of the baked cupcakes. Gradually spoon 2 tablespoons of espresso syrup over each cupcake. Place the mascarpone cream in a piping bag fitted with a metal tube and pipe desired amount of cream onto each cupcake. Dust with cocoa powder and sprinkle with chocolate shavings.


Calories: 263.58kcalCarbohydrates: 29.92gProtein: 2.75gFat: 12.44gSaturated Fat: 7gSodium: 106.67mgFiber: 0.31gSugar: 22.24g
Keyword Baked, Cupcake Wars, Cupcakes, Desserts
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