Tiramisu Cupcakes

Name: Tiramisu Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: Type 00 flour 1 ¼ cup; Butter soft 8 ½ tbsp; Sugar 0.6 cup; Eggs 3; Coffee at room temperature 8 tbsp; Baking powder ½ tsp; Vanilla extract to taste; Fine salt to taste; Mascarpone cheese 2 ¼ cups; Sugar approximately 2/3 cup (based on 1 cup = 200 g) 0.7 cup; Egg yolks 4; Water 3 ½ tbsp; Unsweetened cocoa powder to taste

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Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 12
Cost: Low

PRESENTATION

Tiramisu cupcakes are where Italian tradition from Veneto meets the fun and style of cupcake baking. And listen, these little treats bring the rich, coffee-soaked flavor of classic tiramisù into a single, moist bite-sized cake. Honestly, there’s something kinda special about how the tiramisu cupcake recipe mixes that coffee taste with a creamy mascarpone frosting—made just like the pastry chefs in Italy using the pâte à bombe technique. Instead of layers, you’ve got individual tiramisu cupcakes ready for any party. Big or small, for sure. Folks who love Italian sweets will spot that bittersweet cocoa dusting on top—which gives each cupcake a little grown-up vibe.

These make a splash at birthday parties, fancy brunches, or anytime you want dessert that feels a bit elegant but still fun. Really good stuff. People get excited about easy tiramisu cupcakes because they hit all the right notes: tender sponge, a real pop of coffee, and that thick, silky mascarpone on top. In Veneto, tiramisù is the dessert at family events, and turning it into Italian dessert cupcakes makes it easier to share anywhere, pretty much.

What stands out here is how the coffee flavor is just strong enough—never too much. Seriously good. So even folks who aren’t usually into espresso desserts find themselves reaching for seconds. Compared to regular cupcakes, these taste a lot more decadent and have that unmistakable hint of cocoa that reminds you of the original dessert. For anyone looking for the best tiramisu cupcake recipe to impress a crowd, this mashup is way way better than others. Every bite feels like something made with care, a bit of Italian flair, and just enough sweetness to make it special.

They’re the kind of treat that disappears fast, and people start asking for the recipe right away. Really, they do. Whether it's a festive gathering or a casual afternoon tea, these cupcakes are bound to become a favorite, bringing a touch of Italy to any table.

INGREDIENTS

for 12 coffee cupcakes: Type 00 flour 1 ¼ cup (160 g); Butter 8 ½ tbsp (120 g) - soft; Sugar 0.6 cup (120 g); Eggs 3; Coffee 8 tbsp (40 g) - at room temperature; Baking powder ½ tsp (2 g); Vanilla extract to taste; Fine salt to taste

for the mascarpone cream: Mascarpone cheese 2 ¼ cups (500 g); Sugar 0.7 cup (120 g) - approximately 2/3 cup (based on 1 cup = 200 g); Egg yolks 4; Water 3 ½ tbsp (50 g)

for decoration: Unsweetened cocoa powder to taste

Preparation

How to prepare Tiramisu Cupcakes

To make the tiramisu cupcakes, first brew the coffee and let it cool, then move on to the cupcake base. Put the softened butter cut into cubes, the sugar 1 and the vanilla extract 2 in a bowl and start beating with electric whisks at medium speed 3.

When you have obtained a smooth, whipped cream, add the eggs 4 and continue to combine with the whisks. At this point add the salt 5 and the flour little by little, keeping the whisks running 6.

Finally add the baking powder 7 and the cold coffee 8. Continue to beat with the electric whisks until it is completely incorporated 9.

You should obtain a smooth and creamy consistency 10. Now distribute about 1 3/4 oz of batter into 12 paper liners measuring approximately 2 3/4 x 1 9/16 in 11; the ones we used are fairly sturdy — if yours are not, place them in a muffin tin. Bake in a preheated conventional oven at 356°F for about 25 minutes 12.

Meanwhile, prepare the mascarpone cream: put the sugar 13 and the water 14 in a small saucepan; stir slightly and bring the mixture to 250°F, monitoring the temperature with a kitchen thermometer 15; if you don't have a thermometer, the syrup will be ready when small white bubbles form on the surface.

Shortly before the syrup reaches 250°F (so around 239°F), start whipping the yolks with electric whisks or with a stand mixer. When the syrup reaches 250°F pour it in a thin stream over the yolks 16, lowering the whisk speed while keeping them running. Continue whipping until completely cooled. In a bowl soften the mascarpone with a spatula, then add the cooled yolk mixture little by little 17. Incorporate with the whisks until you obtain a homogeneous cream 18.

Transfer the cream into a piping bag fitted with a star tip 19 and let it firm up in the refrigerator for at least one hour. Once baked, remove the cupcakes from the oven 20 and let them cool thoroughly. When ready to serve, top the coffee cupcakes with the mascarpone cream, piping a couple of swirls with the piping bag.

Transfer to a serving plate 22, dust with unsweetened cocoa 23 and serve your tiramisu cupcakes 34!

Storage

Once decorated, the tiramisu cupcakes should be kept in the refrigerator and consumed within 1-2 days.

Unfilled cupcakes can be stored at room temperature, under a cake dome or in an airtight container, for 1-2 days. They can also be frozen once cooled.

The mascarpone cream should be stored in the fridge, well covered, for up to 2 days. As it contains eggs, it is advisable to consume it within a short time.

Tip

To make these cupcakes even more like the original tiramisu, you can brush the surface of the bases with a little cold coffee before decorating: they will remain moister and have a more intense flavor.

If preparing them in advance, we recommend assembling them shortly before serving so the cream keeps all of its texture.

For the translation of some texts, artificial intelligence tools may have been used.