Tiramisu Cupcakes

Introduction:
Tiramisu Cupcakes bring the beloved Italian dessert into a fun, portable, and bite-sized form. Inspired by the traditional layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder, these cupcakes offer all the indulgent flavors of tiramisu in a convenient cupcake format. Perfect for parties, celebrations, or any occasion where you want to impress your guests with something unique, Tiramisu Cupcakes combine the best of both worlds: the fluffy lightness of a cupcake and the rich, indulgent layers of tiramisu. With the perfect balance of coffee, cream, and cocoa, these cupcakes are a crowd-pleaser for tiramisu lovers and dessert enthusiasts alike.

The History of Tiramisu Cupcakes:
Tiramisu, the dessert from Italy, has a fascinating history that can be traced back to the 1960s in Treviso, a town in the Veneto region of northern Italy. It is said that the dessert was created at a restaurant called Le Beccherie by chef Roberto Linguanotto. The name “Tiramisu” means “pick me up,” referring to the energizing combination of coffee and cocoa. Over the years, Tiramisu has evolved into one of the most beloved Italian desserts worldwide. The idea of transforming tiramisu into cupcakes is a modern twist, which takes the traditional flavors and reimagines them in a more accessible and fun format for individual servings. Tiramisu cupcakes bring the same great flavors into an easy-to-eat form, perfect for any event or gathering.

Ingredients Breakdown:

• For the cupcakes:
  • Flour: Provides structure to the cupcakes, ensuring they hold up well while still being light and fluffy.
  • Baking Powder: Helps the cupcakes rise and achieve a light texture.
  • Eggs: Provide moisture and act as a binder, helping the cupcake batter come together.
  • Sugar: Sweetens the batter and contributes to the overall texture of the cupcakes.
  • Butter: Adds moisture and richness, making the cupcakes soft and tender.
  • Coffee: Infuses the cupcakes with the signature coffee flavor that is essential in tiramisu.
  • Vanilla Extract: Adds depth and sweetness to the flavor profile of the cupcakes.
• For the mascarpone frosting:
  • Mascarpone Cheese: A key ingredient that gives tiramisu its signature creamy texture and flavor.
  • Whipping Cream: Lightens the frosting and gives it a soft, smooth consistency.
  • Powdered Sugar: Sweetens the frosting and helps it hold its shape.
  • Vanilla Extract: Enhances the flavor of the mascarpone frosting.
  • Cocoa Powder: Used for dusting the top of the cupcakes, mimicking the classic tiramisu finish.
• For the coffee soak:
  • Strong Brewed Coffee: The base for soaking the cupcakes to infuse them with the iconic coffee flavor found in tiramisu.
  • Sugar: Sweetens the coffee soak slightly, balancing the bitterness of the coffee.

Step-by-Step Recipe:

1. Preheat the oven: Set the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Prepare the dry ingredients: In a medium-sized bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
3. Mix the wet ingredients: In a separate large bowl, beat ½ cup of softened butter and 1 cup of sugar until light and fluffy. Add 2 eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
4. Add the coffee: Pour 1 cup of strong brewed coffee (cooled) into the wet ingredients and mix well.
5. Combine the dry and wet ingredients: Gradually add the dry mixture into the wet mixture, alternating with ½ cup of milk, until fully combined.
6. Bake the cupcakes: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
7. Make the mascarpone frosting: Beat 1 cup of mascarpone cheese with 1 ½ cups of heavy whipping cream and ¾ cup powdered sugar until smooth and fluffy. Add 1 teaspoon of vanilla extract and mix until fully incorporated.
8. Soak the cupcakes: Once the cupcakes have cooled, use a spoon to drizzle 2 tablespoons of strong brewed coffee over each cupcake, allowing the coffee to soak in.
9. Frost the cupcakes: Pipe the mascarpone frosting onto the cooled cupcakes.
10. Dust with cocoa powder: Using a fine sieve, lightly dust the tops of the cupcakes with cocoa powder for the classic tiramisu finish.

Tips for the Perfect Tiramisu Cupcakes:

• Don’t over-soak the cupcakes: Be careful not to overdo it with the coffee soak, as the cupcakes can become too soggy. A light drizzle is all you need for that tiramisu flavor.
• Use high-quality ingredients: Since tiramisu is all about the balance of rich coffee and creamy mascarpone, use the best ingredients you can find for the coffee, cocoa, and mascarpone.
• Make the cupcakes in advance: These cupcakes get even better after a few hours as the flavors meld together.
• Chill the frosting: If your frosting seems too soft, place it in the fridge for a few minutes before frosting the cupcakes.

Variations and Customizations:

• Alcoholic Twist: Add a splash of rum or Marsala wine to the coffee soak to replicate the traditional alcohol infusion in tiramisu.
• Gluten-Free: Use a gluten-free flour blend to make these cupcakes gluten-free without compromising flavor.
• Mini Tiramisu Cupcakes: If you’re looking for bite-sized treats, make mini cupcakes and adjust the baking time accordingly (about 12-15 minutes).
• Tiramisu Trifle: If you prefer a more layered version, layer the cupcakes with mascarpone frosting, coffee-soaked cake, and cocoa powder in a trifle dish for a unique presentation.

Health Considerations and Nutritional Value:
Tiramisu Cupcakes, like the classic dessert, are indulgent and should be enjoyed in moderation. While they contain some healthy ingredients like eggs and milk, they are also high in sugar, fat, and calories due to the frosting and coffee soak. If you’re looking to reduce the calorie content, you could make modifications like using reduced-fat mascarpone cheese, substituting the sugar with a sweetener, or using less frosting. These cupcakes are best suited for special occasions or as an occasional treat.

FAQ:

1. Can I make the mascarpone frosting without cream?
   While the cream adds a light texture to the frosting, you can use a mixture of mascarpone cheese and a bit of milk or Greek yogurt for a lighter alternative.
2. How do I store Tiramisu Cupcakes?
   Store the cupcakes in an airtight container in the fridge for up to 3 days. Allow them to come to room temperature before serving for the best flavor.
3. Can I make the cupcakes ahead of time?
   Yes! The cupcakes can be made up to 2 days in advance. Just frost them right before serving to ensure they stay fresh.
4. Can I freeze Tiramisu Cupcakes?
   Yes, you can freeze the cupcakes before frosting for up to a month. Just wrap them tightly in plastic wrap and store them in a freezer-safe container.

Tiramisu Cupcakes

Tiramisu Cupcakes are a delicious twist on the classic Italian dessert, combining rich coffee, creamy mascarpone, and light, fluffy cake. They are the perfect treat for anyone who loves tiramisu and cupcakes, delivering all the indulgence in a convenient, portable form.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 18 minutes mins

Total Time 1 hour hr 33 minutes mins

Servings 13

Ingredients

  

Vanilla Cupcakes

• 172 grams 1 1/2 cups cake flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 200 grams 1 cup granulated sugar
• 60 mL 1/4 cup canola oil
• 56 grams 1/4 cup unsalted butter, room temperature
• 1 large egg 60g, room temperature (or 2 large egg whites if you prefer whiter cupcakes)
• 2 tsp vanilla bean paste
• 113 grams 1/2 cup sour cream
• 80 mL 1/3 cup whole milk, room temperature
• 240-360 mL 1-1 1/2 cup/8-12 oz espresso (or strong coffee), room temperature

Mascarpone Frosting

• 8 ounces 1 small tub mascarpone cheese, cold (recommended: Belgioioso)
• 120 grams 1 cup powdered sugar, spooned and leveled
• 180 mL 3/4 cup/6 oz heavy whipping cream, cold
• 2 teaspoons vanilla bean paste
• Tiny pinch of fine sea salt
• Cocoa powder for dusting Dutch-processed recommended

Instructions

 

Vanilla Cupcakes

• Preheat the oven to 350°F/177°C for convection (325°F/163°C for conventional) and line 13 muffin tins with cupcake liners (preferably a light-colored pan).
• In a medium bowl, whisk together the cake flour, baking powder, salt, and sugar until evenly distributed.
• 172 grams (1 1/2 cups) cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 200 grams (1 cup) granulated sugar
• Add the oil and butter to the dry ingredients, and beat together until combined.
• 60 mL (1/4 cup) canola oil
• 56 grams (1/4 cup) unsalted butter
• Add the egg and vanilla extract, and mix until fully incorporated.
• 1 large egg
• 2 tsp vanilla bean paste
• Add the sour cream, then turn the mixer to low speed, streaming in the milk. Scrape the edges of the bowl and mix just until the cupcake batter is smooth.
• 113 grams (1/2 cup) sour cream
• 80 mL (1/3 cup) whole milk
• Fill each cupcake liner about 2/3-3/4 full, which is about 50-55 grams of batter per cupcake. You will have enough batter for about half a cupcake leftover. DO NOT distribute that remaining batter among the cupcakes, as they will sink if overfilled.
• Bake for 16-18 minutes. The cupcakes are done when you press on the center and it springs back or when a toothpick inserted comes out clean.
• Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then transfer them to a cooling rack. Allow the cupcakes to cool completely before soaking.
• Poke holes into the tops of the cupcakes and brush each with about 1-2 tablespoons of coffee.
• 240-360 mL (1-1 1/2 cup/8-12 oz) espresso

Mascarpone Cream

• Place the cold mascarpone into the bowl of a stand mixer (or a large bowl with a hand mixer) along with the powdered sugar and salt.
• 8 ounces (1 small tub) mascarpone cheese, cold (I recommend Belgioioso)
• 120 grams (1 cup) powdered sugar
• Tiny pinch of fine sea salt
• Beat at low-medium speed until combined, then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
• Add the vanilla and cold heavy whipping cream in 3-4 increments, mixing well between each addition.
• 180 mL (3/4 cup/6 oz) heavy whipping cream
• 2 teaspoons vanilla bean paste
• After all the heavy whipping cream is added, the cream may look soft. Turn the mixer to full speed for 1-2 more minutes, and it should stiffen up (like whipped cream does).
• Use a piping bag fitted with a large round piping tip to frost the cupcakes. Use a small spoon or offset spatula to create a swirl on top and dust with cocoa powder.

Notes

I use 55g of batter for each cupcake. If it’s less, they’ll turn out short, and if it’s too much, they may sink.
The vanilla cupcake recipe is designed to stay pale, so don’t expect a golden brown color when it’s finished baking. Simply press gently on the cake, and it should spring back.
For more uniform color, I recommend using a light-colored metal cupcake pan.
Store in an airtight container at room temperature for 2-3 days, or refrigerated for 7-10 days.