Description
Irresistible Tiramisu Cupcakes blend Italian dessert magic with delicate cake perfection. Coffee-soaked layers and silky mascarpone cream invite you to savor each luxurious bite of pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 1.25 cups all-purpose flour
- 2 large eggs
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup sour cream
Liquid Ingredients:
- 0.75 cup espresso or strong brewed coffee
- 2 tablespoons coffee liqueur
- 1 teaspoon vanilla extract
Garnish and Frosting Ingredients:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 0.5 cup powdered sugar
- 0.25 teaspoon salt
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- Cocoa powder
- Chocolate curls or grated chocolate
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with cupcake liners, ensuring an even spacing for uniform baking.
- Create a dry mixture by whisking flour, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate bowl, cream sugar and butter until the mixture becomes light, airy, and pale in color, indicating proper incorporation.
- Gradually incorporate eggs one at a time, then add vanilla extract, mixing thoroughly after each addition to maintain a smooth consistency.
- Blend sour cream and espresso into the batter, creating a rich, moisture-enhancing liquid component.
- Slowly fold dry ingredients into the wet mixture, stirring gently until just combined to prevent overmixing and maintain a tender crumb.
- Fill cupcake liners approximately 3/4 full with the prepared batter, allowing room for rising during baking.
- Bake for 18-20 minutes, rotating the pan halfway through to ensure even browning, and test doneness with a toothpick that comes out clean.
- Allow cupcakes to cool completely on a wire rack, creating space for air circulation and preventing soggy bottoms.
- Prepare a coffee soak by combining espresso and coffee liqueur, creating an intense flavor infusion.
- Using a fork, gently pierce the top of each cooled cupcake multiple times to create channels for the coffee soak.
- Brush each cupcake generously with the coffee mixture, allowing the liquid to penetrate and enhance the flavor profile.
- Whip mascarpone cheese with powdered sugar and vanilla until smooth and creamy, creating a luxurious base for the frosting.
- In a separate bowl, whip heavy cream to stiff, billowy peaks that hold their shape when the whisk is lifted.
- Delicately fold the whipped cream into the mascarpone mixture, maintaining the airiness while creating a light, silky frosting.
- Pipe or spread the frosting elegantly over each cupcake, creating decorative swirls or smooth peaks.
- Finish by dusting with cocoa powder and garnishing with delicate chocolate curls for an elegant, professional presentation.
Notes
- Adjust espresso intensity by using decaf or reducing coffee concentration for a milder flavor profile.
- Ensure ingredients like mascarpone and eggs are at room temperature for smoother, more consistent mixing.
- Prevent dense cupcakes by avoiding overmixing the batter and using fresh baking powder for optimal rise.
- Create gluten-free version by substituting all-purpose flour with almond or gluten-free blend, maintaining similar texture and taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 308 kcal
- Sugar: 24 g
- Sodium: 106 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 76 mg