If you’re like me and like a little coffee with your coffee, then I have a great recipe for you!
These tiramisu cupcakes belong next to your java and newspaper for an afternoon pick-me-up (but I can tell you from experience they make a tasty breakfast, too). The yellow cakes get dipped in a mixture of strong coffee, espresso and coffee liqueur – much like the ladyfingers in the original dessert. The frosting is a tall swirl of whipped mascarpone cream which is so silky and light, I’d use it to cover just about any sweet thing.
You can easily manage these cupcakes from start to finish in just a couple of hours (if that!) and with a yield of two dozen they’ll feed a crowd. I made some curvy chocolate shards using melted chocolate chips and a piece of parchment paper for extra pizazz. I think they look cute and they’re so easy to make. You can see exactly how they are made in the video tutorial below.
Do we really need an occasion to make these? Naaaah. But I think they would be great for an office party or a special birthday. My favorite part of the recipe is the coffee soak. It is so rich and flavorful. The creamy mascarpone frosting does a good job of adding lightness and it balances the espresso flavor well. This is a must-try for any coffee (or tiramisu) lover!
- 2 3/4 cups 325g all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 3/4 cups 360g sugar
- 3/4 cup 170g unsalted butter, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup 230g whole milk
Coffee liqueur soak
- 3 tablespoons coffee liqueur
- 2 tablespoons espresso powder
- 3 tablespoons sugar
- 3/4 cup 170g hot coffee
- 2 cups 450g heavy whipping cream
- 1 tablespoon cornstarch
- 2/3 cup 71g confectioners’ sugar
- 1 cup 227g/8oz mascarpone cheese
- 1 teaspoon vanilla extract
- Cocoa powder to dust tops
- Chocolate shards or shavings
- Make the cakes: Preheat the oven to 350°F. Line two cupcake tins with paper liners
- In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Beat the eggs in one at a time. Add the vanilla. Alternately add the flour mixture and milk to the butter mixture, begin and end with flour. Spoon (or scoop as in the video) the batter into the paper liners. Bake for about 20 minutes, or until the cakes spring back with touch in their centers. Let cool completely.
- Make the coffee soak: Combine all of the ingredients in a large bowl and stir until the sugar is dissolved. Remove the paper liners from the cupcakes and quickly dip the bottoms into the coffee soak. (The dip should take less than one second. If you over-soak the cupcakes they’ll fall apart.) Place the dipped cakes on a serving platter or in decorative cupcake papers.
- Make the frosting: Beat the heavy whipping cream in the bowl of an electric mixer until soft peaks form. Add the cornstarch and confectioners’ sugar. Beat until stiff peaks form. Add the cheese and vanilla extract. Beat until smooth and thick. Transfer the frosting to a large piping bag fitted with a large French pastry tip. Pipe the frosting onto the cooled cupcake in a swirling motion.
- Garnish: Sprinkle each cupcake with cocoa powder and top with chocolate shards or shavings (see video for more info).
- Store the cakes loosely covered in plastic wrap in the refrigerator.