Description
Delight in these Chocolate Tiramisu Cupcakes, where rich cocoa and strong coffee blend seamlessly with a creamy mascarpone topping. Inspired by the classic Italian dessert, this recipe combines moist chocolate cupcakes soaked in coffee and layered with a luscious mascarpone cream, making for an irresistible treat perfect for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup whole milk
Mascarpone Topping
- 1/2 cup mascarpone cheese
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tbsp coffee liqueur (optional)
- 2 tbsp unsweetened cocoa powder, for dusting
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure even baking and easy removal of cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt until thoroughly combined. Set aside to incorporate flavors uniformly.
- Cream Butter and Sugar: Using a large bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes, to create a tender cupcake texture.
- Add Eggs and Vanilla: Add eggs one at a time into the butter-sugar mixture, beating well after each addition to emulsify. Stir in the vanilla extract for flavor depth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the batter alternately with the cooled brewed coffee and whole milk, mixing each addition until just combined to avoid overmixing and keep cupcakes light.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for proper rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool Completely: Remove the cupcakes from the oven and transfer them to a wire rack, allowing them to cool completely before frosting to prevent melting the creamy topping.
- Prepare Mascarpone Cream: In a separate bowl, beat the mascarpone cheese and heavy cream together until stiff peaks form. Add powdered sugar and coffee liqueur if using, and continue beating until fully combined for a smooth, fluffy topping.
- Soak Cupcakes with Coffee: Once cooled, poke holes in the center of each cupcake with a toothpick. Slowly pour cooled coffee over the holes, permitting the cupcakes to absorb the liquid and enhance the tiramisu flavor profile.
- Apply Mascarpone Topping: Pipe or spread the mascarpone cream over each cupcake generously to form a rich, creamy layer reminiscent of traditional tiramisu.
- Dust with Cocoa Powder: Finish by dusting the tops lightly with unsweetened cocoa powder for an elegant and classic tiramisu appearance before serving.
Notes
- Ensure the coffee is cooled before mixing into the batter and soaking to prevent cooking the eggs in the batter or melting the topping.
- You can omit the coffee liqueur for a non-alcoholic version, or substitute with additional coffee or espresso.
- Use high-quality unsweetened cocoa powder for the best chocolate flavor in both the batter and dusting.
- Allow cupcakes to cool completely to maintain the structure and prevent the mascarpone cream from melting.
- Store leftover cupcakes in the refrigerator due to the dairy-based mascarpone topping and consume within 2 days for optimal freshness.
