Espresso-Infused Tiramisu Cupcakes with Creamy Mascarpone Frosting Recipe
These Tiramisu Cupcakes are a delightful twist on the classic Italian dessert, featuring espresso-infused moist cupcakes topped with a creamy mascarpone frosting. The cupcakes are brushed with a sweet coffee syrup and finished with a dusting of cocoa powder and optional chocolate curls or coffee beans, making them perfect for coffee lovers and special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Cupcake Batter
- 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)
Coffee Syrup
- 1/2 cup espresso
- 2–3 Tbsp granulated sugar (to taste)
Mascarpone Frosting
- 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)
Garnish
- 1–2 Tbsp unsweetened cocoa powder (for dusting)
- Chocolate curls or coffee beans (optional garnish)
Instructions
- Make the batter (5–10 min): Cream 1/2 cup softened butter with 3/4 cup sugar until fluffy, about 2–3 minutes. Beat in 2 eggs, one at a time, ensuring each is fully incorporated. In a separate bowl, whisk together 1 1/4 cups flour, 1 tsp baking powder, and 1/4 tsp salt. Combine 1/2 cup milk with 1/4 cup cooled espresso. Alternate adding the dry flour mixture and the liquid milk-espresso mixture into the butter mixture, mixing just until combined to avoid overmixing.
- Bake (15–20 min): Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners and fill each about two-thirds full with batter. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- Prepare the coffee syrup (optional): Heat 1/2 cup espresso with 2–3 tablespoons granulated sugar in a small saucepan until the sugar has fully dissolved. Brush this warm syrup lightly over the tops of the warm cupcakes and allow them to soak in the syrup for enhanced espresso flavor and moistness.
- Make the mascarpone frosting (5–10 min): Beat 8 oz cold mascarpone cheese until smooth and creamy. Slowly drizzle in 1/2 cup cold heavy cream while continuing to whip to form soft peaks. Add approximately 1/2 cup powdered sugar and a pinch of fine salt if using, whipping just until stable soft peaks form. Take care not to overwhip as mascarpone can separate.
- Assemble and garnish: Once cupcakes are completely cooled, pipe or spread the mascarpone frosting generously on top. Dust with unsweetened cocoa powder through a fine sieve for a classic tiramisu look. Optionally, garnish each cupcake with chocolate curls or a single coffee bean for an elegant finish.
Notes
- If desired, replace part of the all-purpose flour with cake flour to achieve a lighter cupcake crumb.
- The coffee syrup step is optional but adds an authentic, moist espresso flavor to the cupcakes.
- Use cold mascarpone and heavy cream for best whipping results and texture.
- Be careful not to overwhip the mascarpone frosting to prevent it from curdling or separating.
- These cupcakes should be stored refrigerated due to the mascarpone frosting and enjoyed within 2-3 days.
Keywords: Tiramisu cupcakes, espresso cupcakes, mascarpone frosting, Italian dessert cupcake, coffee cupcakes
