Decadent Chocolate Tiramisu Cupcakes, a delightful dessert that impeccably blends the rich, coffee-infused sophistication of tiramisu with the portable convenience of cupcakes. This recipe offers a perfectly portioned, elegant treat that’s ideal for parties, special occasions, or simply satisfying a sweet craving.
Key Ingredients for Decadent Chocolate Tiramisu Cupcakes:
For the Chocolate Cupcakes:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let sit for 5 minutes)
- ½ cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- 1 cup hot strong brewed coffee (or hot water)
For the Coffee Syrup:
- ½ cup water
- ¼ cup granulated sugar
- 2 tablespoons strong brewed coffee (or espresso)
- 2 tablespoons Kahlúa or coffee liqueur (optional, for adult version)
For the Mascarpone Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces mascarpone cheese, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons strong brewed coffee (or espresso), cooled
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Cocoa powder for dusting
- Chocolate shavings
- Ladyfingers, crumbled
How to Make Decadent Chocolate Tiramisu Cupcakes:
Whip up these incredible Decadent Chocolate Tiramisu Cupcakes in approximately 25 minutes of prep and about 18-22 minutes of baking, offering a moist, deeply chocolatey base infused with coffee, topped with a luscious mascarpone frosting. The magic lies in the simple yet impactful coffee syrup soak, transforming ordinary cupcakes into an extraordinary tiramisu experience that’s both satisfying and surprisingly easy to execute.
Step-by-Step Instructions:
1. Prepare the Chocolate Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and granulated sugar. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Slowly pour in the hot brewed coffee (or hot water) and mix on low speed until the batter is smooth and somewhat thin. The hot liquid helps bloom the cocoa powder for a deeper chocolate flavor. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
2. Make the Coffee Syrup:
While the cupcakes are cooling, prepare the coffee syrup. In a small saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and stir in the strong brewed coffee and Kahlúa (if using). Set aside to cool.
3. Prepare the Mascarpone Frosting:
In a large bowl, cream together the softened butter and softened mascarpone cheese using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Once all the powdered sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is smooth and creamy. Beat in the cooled strong brewed coffee, vanilla extract, and a pinch of salt until well combined and the frosting reaches your desired consistency. If the frosting seems too thin, add a little more powdered sugar. If it’s too thick, add a tiny bit more coffee or milk.
4. Assemble the Decadent Chocolate Tiramisu Cupcakes:
Once the cupcakes are completely cool, it’s time to assemble. Using a pastry brush, generously brush the cooled coffee syrup over the tops of each cupcake, allowing the syrup to soak into the cake. You want them to be moist but not soggy. Once soaked, use a piping bag fitted with a large round or star tip to pipe a generous swirl of mascarpone frosting onto each cupcake. For an extra touch of elegance, dust the tops of the frosted cupcakes with cocoa powder using a fine-mesh sieve, or sprinkle with chocolate shavings or crumbled ladyfingers.
Why You’ll Love This Decadent Chocolate Tiramisu Cupcakes:
Prepare to fall head over heels for these Decadent Chocolate Tiramisu Cupcakes! Their main feature is the exquisite fusion of deeply rich, moist chocolate cake with a luxurious, coffee-kissed mascarpone frosting, creating a dessert that’s both comforting and sophisticated, much like its classic Italian inspiration. The joy of crafting these treats at home also means you save a considerable amount compared to indulging in bakery-bought versions, all while enjoying superior freshness and quality.
The delightful coffee syrup soak is the secret weapon here, infusing every bite with that unmistakable tiramisu essence, while the creamy, airy mascarpone frosting adds a layer of pure indulgence. Forget the fuss of traditional tiramisu layers; these cupcakes offer all that decadent flavor in a perfectly portioned, easy-to-serve package. They’re a guaranteed crowd-pleaser and an absolute must-try for any dessert lover!
Storing and Reheating Tips:
Properly storing your Decadent Chocolate Tiramisu Cupcakes will ensure they remain a delightful treat for days to come. Refrigeration is key to maintaining their freshness and the integrity of the mascarpone frosting. Place the cupcakes in an airtight container to prevent them from drying out and absorbing any odors from the refrigerator. They will stay fresh and delicious for up to 3-4 days when stored this way.
If you find yourself with an abundance of these delicious cupcakes, freezing is a great option for future enjoyment. It’s best to freeze the unfrosted cupcakes and the frosting separately to maintain the best texture. Wrap the unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. The frosting can be stored in an airtight container in the freezer. When ready to serve, thaw the unfrosted cupcakes at room temperature, then prepare the frosting (or use pre-made frozen frosting) and frost them.
Final Thoughts:
These Decadent Chocolate Tiramisu Cupcakes are a truly magical dessert, offering an elevated yet approachable twist on a beloved classic. Gather your ingredients, follow these simple steps, and prepare to impress yourself and your loved ones with this incredibly delicious treat!
Decadent Chocolate Tiramisu Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and granulated sugar. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Slowly pour in the hot brewed coffee (or hot water) and mix on low speed until the batter is smooth and somewhat thin. The hot liquid helps bloom the cocoa powder for a deeper chocolate flavor. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.1.75 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.5 teaspoon salt, 2 cups granulated sugar, 2 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil or canola oil, 2 teaspoons vanilla extract, 1 cup hot strong brewed coffee
- While the cupcakes are cooling, prepare the coffee syrup. In a small saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and stir in the strong brewed coffee and Kahlúa (if using). Set aside to cool.0.5 cup water, 0.25 cup granulated sugar, 2 tablespoons strong brewed coffee, 2 tablespoons Kahlúa or coffee liqueur
- In a large bowl, cream together the softened butter and softened mascarpone cheese using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Once all the powdered sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is smooth and creamy. Beat in the cooled strong brewed coffee, vanilla extract, and a pinch of salt until well combined and the frosting reaches your desired consistency. If the frosting seems too thin, add a little more powdered sugar. If it’s too thick, add a tiny bit more coffee or milk.1 cup unsalted butter, 8 ounces mascarpone cheese, 4 cups powdered sugar, 2 tablespoons strong brewed coffee, 1 teaspoon vanilla extract, 1 pinch salt
- Once the cupcakes are completely cool, it’s time to assemble. Using a pastry brush, generously brush the cooled coffee syrup over the tops of each cupcake, allowing the syrup to soak into the cake. You want them to be moist but not soggy. Once soaked, use a piping bag fitted with a large round or star tip to pipe a generous swirl of mascarpone frosting onto each cupcake. For an extra touch of elegance, dust the tops of the frosted cupcakes with cocoa powder using a fine-mesh sieve, or sprinkle with chocolate shavings or crumbled ladyfingers.cocoa powder, chocolate shavings, ladyfingers