Tiramisu Cupcakes: The Flavor Of Tiramisu With The Convenience Of Cupcakery
Prep: 15 minutes
Cook: 26 minutes
Yields: 12 servings
Get ready to indulge in the most epic cupcake extravaganza of your life!
Today, we’re diving into the world of tiramisu cupcakes, and trust me, you won’t want to miss this!. No more boring, plain cupcakes and bland frostings!
Imagine sinking your teeth into a moist, fluffy cupcake, infused with the deep flavors of coffee and the creamy richness of mascarpone cheese. It’s a match made in heaven, and we’re about to make it a reality!
First, preheat your oven to 350 degrees F (175 degrees C). Line 2 standard cupcake pans with liners, because we’re about to get this cupcake party started!
In a large bowl, beat together butter, vegetable oil, and sugar until light and fluffy, about 3 minutes. Yes, it’s a lot of sugar, but trust us, it’s worth it!
Add in eggs, vanilla, and almond extract, and beat on medium-high speed for 3 minutes. The aroma of almond extract will transport you to a world of deliciousness!
Now, it’s time to add in the flour mixture, sour cream, and milk. Mix until just combined, because we don’t want to overmix and end up with tough cupcakes!
Divide the batter amongst the prepared cupcake pans, filling each liner just over 1/2 full. You should end up with a batch of adorable cupcakes that are just begging to be devoured!
Bake in the preheated oven until cupcakes begin to turn golden brown and tops spring back when lightly touched, 22 to 26 minutes. The waiting game is the hardest part!
While the cupcakes are baking, let’s make the coffee soak. Mix together hot water, espresso powder, sugar, and coffee liqueur until combined. This is where the magic happens, folks!
Once the cupcakes are done, use a toothpick to poke several holes in the top of each cupcake. Carefully pour about 1 tablespoon of the coffee soak over the top of each cupcake. The coffee flavor will seep into the cupcake, making it even more irresistible!
Now, it’s time for the mascarpone frosting. Beat butter with an electric mixer until smooth, about 2 minutes. Add in confectioner’s sugar, vanilla, and salt, and beat until totally smooth and combined.
Add in heavy cream, and beat on medium speed until frosting is smooth and fluffy, about 3 minutes. Finally, add in cold mascarpone and mix on low speed until just combined. Don’t overbeat, or the frosting will curdle and separate!
Pipe or frost cupcakes as desired. Place cocoa powder into a fine mesh sieve and gently sift cocoa powder over the top of frosted cupcakes. The perfect finishing touch!
Refrigerate cupcakes for at least 30 minutes before serving. Store cupcakes in the refrigerator, because you’ll want to savor these babies for as long as possible!
And that’s it! Your tiramisu cupcakes are ready to be devoured. So go ahead, indulge in these creamy, dreamy cupcakes, and let the coffee and mascarpone goodness transport you to a world of pure bliss!
Printable Recipe
Ingredients
- 1 cup butter
- 1/2 cup vegetable oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup sour cream
- 1 cup milk
- 1/2 cup hot water
- 1 tablespoon espresso powder
- 1/4 cup sugar (for coffee soak)
- 1/4 cup coffee liqueur
- 1 cup butter (for frosting)
- 4 cups confectioner's sugar
- 1 teaspoon vanilla extract (for frosting)
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 cup cold mascarpone cheese
- cocoa powder (for dusting)
Instructions
- 1. Preheat your oven to 350 degrees F (175 degrees C) and line 2 standard cupcake pans with liners.
- 2. In a large bowl, beat together butter, vegetable oil, and sugar until light and fluffy, about 3 minutes.
- 3. Add in eggs, vanilla, and almond extract, and beat on medium-high speed for 3 minutes.
- 4. Add in the flour mixture, sour cream, and milk, and mix until just combined.
- 5. Divide the batter among the prepared cupcake pans, filling each liner just over 1/2 full.
- 6. Bake in the preheated oven until the cupcakes turn golden brown and the tops spring back when lightly touched, 22 to 26 minutes.
- 7. While the cupcakes are baking, mix together hot water, espresso powder, sugar, and coffee liqueur to create the coffee soak.
- 8. Once the cupcakes are done, use a toothpick to poke several holes in the top of each cupcake and carefully pour about 1 tablespoon of the coffee soak over the top of each cupcake.
- 9. For the mascarpone frosting, beat butter with an electric mixer until smooth, about 2 minutes. Add in confectioner's sugar, vanilla, and salt, and beat until smooth and combined.
- 10. Add in heavy cream and beat on medium speed until the frosting is smooth and fluffy, about 3 minutes. Finally, add in cold mascarpone and mix on low speed until just combined.
- 11. Pipe or frost cupcakes as desired. Sift cocoa powder over the top of frosted cupcakes using a fine mesh sieve.
- 12. Refrigerate cupcakes for at least 30 minutes before serving. Store cupcakes in the refrigerator.
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