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.
These look amazing! I think 24 would be way to many for me-would it be easy to halve the recipe? Just not sure about the 3 eggs- how to measure 1/2? Thanks.
I totally feel you on the 24 cupcakes. It's too many if you're baking for 1 or 2. The recipe should divide well. To divide an egg, beat it in a bowl with a fork and then pour half the egg into the recipe. You can eyeball it, or if you have a scale you can weigh out 1 ounce. Most grade A large eggs are 2 ounces without their shells. I hope this helps! xo
I suggest making the 24 per the recipe and freeze half of them I double freezer zip locks, Saran or aluminum foil. Wrapping them in double wrap or bags prevents freezer burn.
Thanks for the awesome video! Where did you purchase the fun liners??
Hi! I purchase them in bulk, but you can find similar cupcake liners in smaller quantity at the following link. 50 ct. is probably a more reasonable quantity for home bakers.
50 count: http://amzn.to/2p4yDsz
200 count (as pictured): http://amzn.to/2owYTx1
YESSSS. Tiramisu is one of my all-time favorite desserts and these cupcakes look both delicious and BEAUTIFUL!!
These look gorgeous and a perfect way to end our dinner party this weekend!!
These look incredible! So beautiful!
Heather, as always these look amazing. Thanks for the video, too. Is there any chance that the cake will soak up too much liquid and become soggy? Can you recommend a yellow cake recipe since cake mixes are not readily available where I live?
Thank you! I recommend using the scratch cake recipe at the bottom of this blog post. It is butter-based, which creates a firm cake. Cake mixes and other oil-based cakes are not recommended because they will be too soft and become soggy when dipped. The butter cake recipe will hold up well. I also mention in the recipe text to dip the cakes no longer than 1 second. This helps prevent a soggy bottom.
I hope this helps! Good luck with the cakes!
Heather, What will you think of next? These cupcakes are fabulous! As you mentioned, this would be great with a cup of morning Joe. The newspaper cupcake liners are really cute and I enjoyed the video.
The most beautiful interpretation of an Italian classic!
Wow Heather, you rocked my coffee world when I read this post! They look heavenly and I love the bottoms being dipped like the lady fingers and those liners! A nice touch 🙂
What a great idea – they look fabulous!
I've had a hankering for tiramisu recently, ever since the tiramisu brownie recipe I made didn't quite have the coffee flavor I was craving. Gonna make these cupcakes ASAP!
they look yummy, i like a dessert like this. definitely try that
Hi Heather! Amazing-cannot wait to try to make these and eat them too! I don't see your cake recipe? Also, I am ordering the liners (thanks for posting that info) but will they fit into a clear/plastic 12pk cupcake display box or are they too tall? thanks again!!
The recipe is at the bottom of this blog post, just past the last paragraph. There's a 'click to print' in the top right hand corner. Do you see it? I hope the recipe is viewable. Perhaps try viewing the page with the Chrome browser?
The cakes as I made them are a little bit tall, but you could probably dial back the height of the frosting. I'd say they should fit in a display box that way.
Thanks for asking! Let me know if you're still having trouble viewing the recipe! xo-h
Thank you for the wonderful recipe. I'm using this recipe as inspiration for my own tiramisu cupcake creation on my new blog.?
What is the purpose of the cornstarch in the frosting? I didnt like the texture it gave…
Hi! The purpose is to give the mascarpone frosting more structure so it is pipeable. Without it the frosting can sag and be too soft to pipe. You may omit the cornstarch if you don't enjoy the texture. Instead, just spread it on with an offset spatula. There's also a different type of stablilizer that can be used in frosting called Instant Clear Jel. You may find it more to your liking. You can find it at the following link:
Can't wait to try these,they look amazing!
Please post the cake recipe ?
Hi, the cake recipe is at the end of this post. Please let me know if you're having trouble viewing it. The printable recipe is just below the last picture and paragraph in this blog post.
They look amazing!!! Just with a quick question, is the espresso powder the same as espresso instant coffee? Thanks!!
Hi! Yes! The product is called espresso powder or instant espresso. Regular freeze-dried coffee is not as strong, but if you can't find espresso powder then it will work in a pinch!
Thanks for asking!
Hi Heather, I just love this Tiramisu Cupcake. But I would love the cake recipe but I can't view it below. Pls post it. Thank you!!!
Tiramisu Cupcakes Yields about 24 cupcakes Adapted from King Arthur Flour Cakes 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 Frosting 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 Garnish Cocoa powder, to dust tops Chocolate shards… Read more »
Hi there! What is espresso powder? Is this like instant espresso that will dissolve completely in the liquid? Thanks! Can't wait to try them out 🙂
Hi Megan! Yes – Espresso powder refers to instant espresso that dissolves in water. Nescafe and Cafe Bustelo brands are both widely available, or you can find it at specialty baking shops online such as King Arthur Flour. Thanks for asking!
I made these today…..Amazing!!
Hi ! Just wondering if the Chocolate Shards are Dark Chocolate or Milk Chocolate in the Picture. Perfect ! Thanks !
Hi! I'm 90% sure I used dark chocolate. There's a small chance it could be semisweet baker's chocolate – I just can't remember. I feel like I used dark chocolate because I remember purchasing an 11 lb. bag in April.
I absolutely love your blog, Heather! I've made these cupcakes at least three times, and every time they get wonderful reactions. There's a smile on my face every time I see another blog post notification. Thank you!
Made these tonight for a friend, and they were so freaking tasty! I’m always a little skeptical of trying out new recipes without reviews and/or ratings, but took a chance with these. I’m so glad that I did, just the right balance of coffee and Kahlua flavor.
I will definitely be making these again! ?
Hello Heather…I have tried to make this mascarpone frosting twice now and each time, it unfortunately becomes a wet, sloppy mess. I have watched your video a few times and see that you use your whisk, not the paddle, and you are shown adding the confectioners sugar but the cornstarch written in your recipe is not mentioned. Is it added with the sugar? I really want this to work, but am getting discouraged. Any thoughts as to how I can be successful or what I may be doing wrong? Thank you….I have a specific request for these and I have… Read more »
Hi Paula! This frosting can be tricky, so I'll try to give you some of my best tips and an alternative recommendation to the cornstarch that may give you the end result you're looking for. You're not alone in having some trouble with this recipe, and I've learned a few things after troublshooting with other bakers. Try whisking the confectioners sugar and cornstarch together, then gradually adding it to the beaten whipped cream until just incorporated. Then, gently and briefly whisk in the mascarpone cheese by hand until the mixture is thick and creamy – about 5 passes with a… Read more »
Awww Heather…thank you SO MUCH for your very thoughtful and detailed reply. I am very hopeful that the mascarpone frosting will work out, and I will try your suggested way. Glad to hear that I am not alone, and just serves to show me that trying again, and maybe a few more times, may yield my desired outcome! You are so kind to take the time to answer back so thoughtfully…thank you so much…I will try again and let you know. 🙂 Thumbs up!!!
Can the frosting be made in advance to piping it and stored in the fridge (a day in advance)? Or will it get too firm? How well does the frosting hold up on the cupcakes in the fridge?
How long will these store? I want to make them a day or two ahead of a picnic!
Hi! These could be made a day ahead and stored in the refrigerator. I wouldn't recommend making them any further in advance.
I made these yesterday my friend sampled one and said they were amazing!!! Question though, refrigerated the rest unfrosted overnight, do I need to let them get to room temp before frosting them.
Hi Shauna! You can frost them while chilled. I’d bring them to room temperature before serving though. The flavors will be more developed.