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Irresistible Chocolate Tiramisu Cupcakes Recipe

  • Author: cooktrove
  • Total Time: 52 minutes
  • Yield: 12 servings 1x

Description

Indulge in the delightful combination of rich chocolate cupcakes and classic tiramisu flavors with these irresistible Chocolate Tiramisu Cupcakes. Each bite offers a moist cake soaked in coffee and topped with a creamy mascarpone frosting.

Ingredients

Scale
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 cup Granulated Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 large Eggs
  • 1/2 cup Vegetable Oil
  • 1 cup Milk
  • 2 tsp Vanilla Extract
  • 1 cup Hot Water or Coffee
  • 1 cup Strong Brewed Coffee or Espresso
  • 1/4 cup Granulated Sugar (for coffee soak)
  • 1 tsp Non-Alcohol Alternative (coffee extract, rum extract, or vanilla extract)
  • 8 oz Mascarpone Cheese
  • 1 cup Heavy Cream (or Whipping Cream)
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla Extract (for frosting)
  • Unsweetened Cocoa Powder (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt. Make sure there are no lumps.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a spatula, until just combined. Be careful not to overmix; a few small lumps are fine. Carefully stir in the hot water or hot coffee.
  5. 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 with moist crumbs. Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
  6. While the cupcakes cool, combine the strong brewed coffee (or espresso), granulated sugar, and your chosen non-alcohol alternative in a small bowl. Stir until the sugar dissolves. Let it cool completely.
  7. In a large, chilled bowl, whip the very cold heavy cream with an electric mixer on medium-high speed until it forms soft peaks. In a separate bowl, gently whisk the cold mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until just combined and smooth.
  8. Once the cupcakes are completely cool, you can either brush the tops generously with the cooled coffee soak, or use a small paring knife or a cupcake corer to remove a small center from each cupcake. Fill the created well with a teaspoon or two of the coffee soak. Replace the cored piece if desired. Pipe or spread the mascarpone frosting onto each cupcake. Dust generously with unsweetened cocoa powder just before serving.
  • Prep Time: 30 mins
  • Cook Time: 22 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 50 mg

Keywords: Ensure your cupcakes are completely cool before soaking and frosting. Use good quality unsweetened cocoa powder for the best flavor. Store cupcakes in an airtight container in the refrigerator due to the mascarpone frosting.

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Find it online: https://cooktrove.com/irresistible-chocolate-tiramisu-cupcakes-recipe/