Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¾ cup granulated sugar
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.½ cup unsalted butter, softened, ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.1 ½ cups all-purpose flour, ¾ cup buttermilk (or ¾ cup milk mixed with ¾ teaspoon white vinegar, let stand for 5 minutes)
- Gently fold in the cooled brewed coffee until the batter is smooth. Lightly dust the surface of the batter with the 2 tablespoons of unsweetened cocoa powder and gently swirl it in a few times with a toothpick, creating a marbled effect.½ cup strong brewed coffee, cooled, 2 tablespoons unsweetened cocoa powder (for dusting the cake batter)
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 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.
- While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened mascarpone cheese and softened butter together until smooth and creamy.8 ounces mascarpone cheese, softened, ½ cup unsalted butter, softened
- Gradually add the sifted confectioners' sugar, beating until well combined and smooth. Add the cooled brewed coffee, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy. If the frosting is too thin, add a little more confectioners' sugar; if too thick, add a touch more coffee.2 cups confectioners' sugar, sifted, 2-3 tablespoons strong brewed coffee, cooled, 1 teaspoon vanilla extract, Pinch of salt salt
- Once the cupcakes are completely cool, prepare them for assembly.
- In a shallow dish, combine the 1 cup of cooled brewed coffee with the coffee liqueur or dark rum (if using). Dip the top of each cooled cupcake briefly into the coffee mixture, allowing it to absorb some of the liquid. You want them moist, not soggy.1 cup strong brewed coffee, cooled, 2 tablespoons coffee liqueur or dark rum (optional)
- Spoon or pipe the mascarpone frosting generously over the soaked cupcakes.8 ounces mascarpone cheese, softened, ½ cup unsalted butter, softened, 2 cups confectioners' sugar, sifted, 2-3 tablespoons strong brewed coffee, cooled, 1 teaspoon vanilla extract, Pinch of salt salt
- Dust the tops of the frosted cupcakes with unsweetened cocoa powder using a fine-mesh sieve for a classic Tiramisu finish.Unsweetened cocoa powder, for dusting
Notes
Store leftover Easy Tiramisu Cupcakes in an airtight container in the refrigerator for up to 3-4 days. To freeze, place unfrosted cupcakes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator overnight.
