Tiramisu is having its moment, and quite rightly, done well, it’s one of the best desserts you can get your paws on. This recipe for Tiramisu Cupcakes has all the delicious elements you would expect for an indulgent tiramisu. Fluffy vanilla cupcakes, with a coffee liqueur drizzle, then all topped with a rich creamy frosting of mascarpone and cream with the iconic dusting of cocoa powder.
If you don’t drink alcohol, freshly brewed strong coffee that has cooled to room temperature can be used in place. Decaffeinated coffee can also be used, but make sure you find one with a kick of coffee flavour, as that will be the main flavour to bring all the cupcake together. I made my own coffee chocolate liqueur for this recipe, using spent coffee grounds, brown sugar and cocoa in equal parts, then topped with vodka. I left it in a clean glass bottle until the sugar had dissolved and the vodka taken on a deep, rich colour, which can take a month or two. Shake the bottle every week to stir up the sediment, then use a clean coffee filter or very fine mesh sieve to strain the liqueur from the coffee grounds into a new clean bottle. Discard the coffee grounds and enjoy your coffee liqueur in cocktails or recipes like this one.
The mascarpone frosting has more body than just whipped cream, meaning you can pipe satisfying blobs to frost the top of the cupcakes. I made these while the UK was having a heat wave, with my kitchen a ridiculous temperature, which might not have been my smartest decision. The key is to keep everything as chilled as possible (including the chef!). Once whipped, I moved the frosting to the piping bag and chilled the mixture down, as your hands will warm the mixture slightly when using. Chill the decorated cupcakes until serving, the cocoa powder will dissolve on the surface of the frosting than looking like matt powder when first decorated. Using a wide nozzle piping tip and keeping the bag and nozzle in the same spot when piping, rather than whirling around the cupcake, will mean you achieve a smooth mound of frosting on the cake.
Equipment You'll Need
Tiramisu Cupcake Recipe
- Total Time: 30 minutes
- Yield: Serves 6
Description
Makes 6 Cupcakes
Ingredients
For the Cupcakes –
- 90g Unsalted Butter
- 90g Caster Sugar
- 1 Large Free
- 90g Self Raising Flour
- 1/4 tsp Vanilla Extract
- A Splash of Milk, of your choice
For the Mascarpone Frosting –
- 145g Mascarpone Cheese
- 74g Double Cream
- 120g Icing Sugar
- 1/4 tsp Vanilla Extract
For Decorating –
- 4 1/2 tsp Coffee Liqueur
- 50g Cocoa Powder
Instructions
- Preheat the oven to 180C. Line a muffin tray with cupcake cases and set aside.
- For the cupcakes, in a stand mixer, beat the butter and sugar until pale and fluffy. Beat in the egg, then add the flour and vanilla extract and mix well. Spoon the mixture in to the baking cases and bake for 20 minutes until risen and golden.
- When they come out the oven, carefully using a toothpick, prick holes into the sponge all the way around the sponges and down to the bottom without piercing the paper cases.
- Pour over 3/4tsp of coffee liqueur over each of the cupcakes, don’t want to soak them too much or they will be soggy. Leave to cool fully.
- Make the frosting. In a stand mixer, beat the mascarpone until smooth, beat in the icing sugar and vanilla in stages, until fully incorporated.
- Mix in the double cream in and beat on medium speed for 2-3 minutes until light and fluffy. Transfer to a wide nozzle piping bag and chill in the fridge until the cupcakes are fully cooled.
- To decorate, staying in one spot and close to the cupcake surface, pipe a good blob of the mascarpone frosting until a majority of the cupcake surface is frosted.
- Dust liberally with cocoa powder over the frosting and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Bake
- Cuisine: Italian
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