Name: Espresso-Infused Tiramisu Cupcakes with Creamy Mascarpone Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 1/4 cups all-purpose flour (can swap part with cake flour for lighter crumb); 3/4 cup granulated sugar (adjust if syrup is sweet); 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp baking powder (leavening); 1/4 tsp salt; 1/2 cup milk (or buttermilk); 1/4 cup espresso or strong coffee, cooled (can replace part of milk); 1/2 cup espresso; 2–3 Tbsp granulated sugar (to taste); 8 oz mascarpone cheese (cold, then softened slightly); 1/2 cup heavy cream (kept cold for whipping); 1/2 cup powdered sugar (or to taste); 1 pinch fine salt (optional, balances sweetness); 1–2 Tbsp unsweetened cocoa powder (for dusting); Chocolate curls or coffee beans (optional garnish)

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Introduction

These Tiramisu Cupcakes capture the beloved flavors of the classic Italian dessert in a convenient, single-serving treat. Infused with espresso and topped with a creamy mascarpone frosting, they offer a perfect balance of richness and coffee aroma that’s sure to delight any dessert lover.

The image shows four chocolate cupcakes placed closely together on a white cake stand with a simple design. Each cupcake has two main layers: a dark brown, moist-looking chocolate base, and a tall swirl of light beige frosting on top, sprinkled with fine brown cocoa powder. Each frosting swirl is topped with a single dark brown coffee bean. The cake stand is on a white marbled surface and some scattered coffee beans are visible near the stand's base. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour (can swap part with cake flour for lighter crumb)
3/4 cup granulated sugar (adjust if syrup is sweet)
1/2 cup unsalted butter, softened
2 large eggs
1 tsp baking powder (leavening)
1/4 tsp salt
1/2 cup milk (or buttermilk)
1/4 cup espresso or strong coffee, cooled (can replace part of milk)
1/2 cup espresso (for brushing warm cupcakes)
2–3 Tbsp granulated sugar (to taste)
8 oz mascarpone cheese (cold, then softened slightly)
1/2 cup heavy cream (kept cold for whipping)
1/2 cup powdered sugar (or to taste)
1 pinch fine salt (optional, balances sweetness)
1–2 Tbsp unsweetened cocoa powder (for dusting)
Chocolate curls or coffee beans (optional garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a bowl, cream 1/2 cup softened butter with 3/4 cup granulated sugar until fluffy, about 2–3 minutes. Beat in the eggs one at a time.
Step 3: In a separate bowl, whisk together 1 1/4 cups flour, 1 tsp baking powder, and 1/4 tsp salt.
Step 4: Combine 1/2 cup milk with 1/4 cup cooled espresso. Alternately add the dry ingredients and the liquid mixture to the butter mixture, stirring gently until just combined.
Step 5: Fill the cupcake liners about two-thirds full with batter. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Remove cupcakes from the oven and let them cool for 5 minutes in the pan before transferring to a wire rack.
Step 7: While cupcakes are warm, heat 1/2 cup espresso with 2–3 tablespoons sugar until the sugar dissolves. Brush this syrup lightly over the tops and allow it to soak in.
Step 8: For the frosting, beat 8 oz mascarpone until smooth. Slowly drizzle in 1/2 cup cold heavy cream while whipping to soft peaks.
Step 9: Add about 1/2 cup powdered sugar and a pinch of salt if using; whip just until stable soft peaks form. Be careful not to overwhip.
Step 10: Pipe or spread the mascarpone frosting over cooled cupcakes. Dust with unsweetened cocoa powder through a fine sieve.
Step 11: Garnish with chocolate curls or coffee beans if desired.

Tips & Variations

For a lighter cupcake crumb, replace up to half of the all-purpose flour with cake flour.
You can use decaffeinated espresso or strong coffee to reduce caffeine content.
Try adding a splash of coffee liqueur to the syrup for an adult twist.
Make ahead: Prepare frosting in advance but whip again briefly before using for best texture.
For dairy-free versions, substitute mascarpone and heavy cream with suitable plant-based alternatives, though texture may vary.

Storage

Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the mascarpone frosting, it’s best to keep them chilled. Before serving, let them sit at room temperature for 10–15 minutes to soften the frosting slightly. Unfrosted cupcakes can be stored at room temperature for 1–2 days or frozen for up to one month.

How to Serve

The image shows four dark chocolate cupcakes placed on a white cake stand with a white marbled background. Each cupcake has a rich, dark brown base with a moist texture. On top, there is a swirl of creamy light beige frosting dusted with cocoa powder. Each frosting swirl is topped with a single dark coffee bean as decoration. Some loose coffee beans are scattered on the stand near the cupcakes. A woman's hand with a smooth skin tone is delicately touching one of the cupcakes on the right side. The overall look is neat and inviting, with soft natural light enhancing the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso?

Yes, you can replace espresso with strong brewed instant coffee. Just use the same quantity and ensure it is cooled before adding to the batter or syrup.

How do I prevent the frosting from becoming too runny?

Make sure the mascarpone and heavy cream are cold before whipping. Whip the cream slowly and avoid overmixing once the powdered sugar is added to maintain soft but stable peaks.