Description
These Tiramisu Cupcakes are a delightful fusion of the classic Italian dessert and a fluffy cupcake. Featuring layers of espresso-soaked cake filled with a creamy mascarpone filling and topped with a luscious Kahlua mascarpone frosting, these cupcakes offer a perfect balance of coffee flavor and sweet indulgence.
Ingredients
Scale
Cupcakes
- 6 tbsp salted butter, room temperature
- 3/4 cups sugar
- 2 tsp vanilla extract
- 6 tbsp sour cream
- 3 egg whites
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 6 tbsp milk
- 2 tbsp water
Filling
- 2 egg yolks
- 6 tbsp sugar
- 1/2 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 2 1/2 tbsp warm water
- 1 tbsp instant espresso coffee granules
- 1/4 cup Kahlua
Frosting
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 1/2 tbsp Kahlua or espresso
- 1/2 cup mascarpone cheese, room temperature
Instructions
- Make the Cupcakes: Preheat the oven to 350°F (175°C) and line a cupcake pan with liners. Beat the butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and sour cream, mixing well. Incorporate the egg whites in two batches, ensuring each is well combined.
- Combine Dry and Wet Ingredients: In separate bowls, mix together the flour and baking powder, and blend the milk with water. Add half the dry ingredients into the batter and mix thoroughly, then add the milk mixture. Follow with the remaining dry ingredients, mixing until fully incorporated.
- Bake the Cupcakes: Fill each cupcake liner about halfway and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Let the cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
- Prepare the Filling: Set up a double boiler or a heatproof bowl over simmering water. Stir together egg yolks and sugar, cooking gently for 6-8 minutes until the mixture lightens in color and sugar dissolves. Whip the mixture with a mixer until thickened and pale yellow. Fold in the mascarpone cheese.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the mascarpone and egg yolk mixture, creating a light tiramisu filling.
- Espresso Mixture: In a small bowl, combine warm water, instant espresso granules, and Kahlua. Once the cupcakes have cooled, use a cupcake corer to remove the centers of each cupcake.
- Fill the Cupcakes: Drizzle about 1 tablespoon of the espresso mixture into the hollowed centers, then fill each hole with the tiramisu filling.
- Make the Frosting: Beat butter until smooth. Add powdered sugar in two additions with Kahlua, mixing until smooth after each addition. Carefully fold the room temperature mascarpone cheese into the mixture. Finally, add the last portion of powdered sugar on low speed and mix just until smooth to avoid thinning the frosting.
- Decorate: Pipe the frosting onto each filled cupcake. For an authentic touch, sprinkle with cocoa powder and garnish with chocolate-covered espresso beans if desired.
Notes
- Use room temperature ingredients to ensure smooth batter and frosting.
- Do not overcook the egg yolk mixture to avoid curdling.
- Folding whipped cream gently into the mascarpone filling helps maintain its light texture.
- For a non-alcoholic version, omit Kahlua and replace with additional espresso or water.
- Chocolate-covered espresso beans add a nice crunchy garnish but are optional.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Keywords: tiramisu cupcakes, coffee cupcakes, mascarpone frosting, Italian dessert cupcakes, espresso cupcakes
