Description
Indulge in these decadent Chocolate Tiramisu Cupcakes, a luxurious fusion of rich cocoa cake soaked in espresso with a creamy mascarpone frosting. Perfect for coffee and chocolate lovers, each cupcake features a ladyfinger soaked in espresso nestled inside and is topped with a smooth mascarpone cream dusted with cocoa powder. These elegant cupcakes bring the classic tiramisu dessert into a charming handheld treat suitable for any special occasion or sophisticated dessert craving.
Ingredients
Cupcakes
- 120 grams cake flour
- 40 grams black cocoa powder
- 1/4 tsp fine sea salt
- 1/2 tbsp baking powder
- 175 grams granulated sugar
- 80 mL (1/3 cup) canola oil
- 1 large egg
- 75 grams sour cream or Greek yogurt
- 120 mL hot coffee (Americano)
- 4 lady fingers, cut into thirds
- 120 mL espresso (room temperature)
Mascarpone Frosting
- 8 oz (about 225 grams) mascarpone cheese (cold)
- 120 grams powdered sugar
- Tiny pinch of fine sea salt
- 2 tsp vanilla bean paste or vanilla extract
- 240 mL heavy whipping cream (cold)
- Cocoa powder (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) using convection if available, or conventional bake if preferred. Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, black cocoa powder, baking powder, and sea salt until well combined and evenly distributed.
- Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, canola oil, egg, and sour cream (or Greek yogurt) until the mixture is smooth and well incorporated.
- Incorporate Dry into Wet: Sift the dry ingredient mixture over the wet mixture and whisk gently just until combined—about halfway blended to avoid overmixing.
- Add Coffee: Pour the hot Americano coffee into the batter and whisk thoroughly until smooth with no lumps.
- Fill Cupcake Tins: Scrape the bowl edges and mix again briefly. Measure about 50 grams of batter per cupcake tin, filling each 2/3 to 3/4 full.
- Add Ladyfinger Chunks: Dip each piece of lady finger into the room temperature espresso, then press the soaked lady finger chunks into each cupcake batter-filled cup.
- Bake: Bake the cupcakes for 16–19 minutes until the tops appear set, no longer wet, and spring back when lightly pressed. Add extra baking time if needed, but avoid overbaking.
- Cool: Let the cupcakes rest in the pan for 10 minutes, then remove and allow to cool completely on a wire rack before frosting.
- Soak Cupcake Tops: Once cooled, use a fork to poke holes all over each cupcake’s surface. Drizzle or brush the remaining espresso over the cupcakes thoroughly to soak them well.
- Prepare Mascarpone Frosting: In a stand mixer bowl or using a hand mixer, beat the cold mascarpone cheese with powdered sugar and a pinch of salt until completely smooth.
- Add Vanilla: Add the vanilla bean paste or extract and mix on medium speed to blend well.
- Incorporate Whipping Cream: Gradually stream in the cold heavy whipping cream in 3-4 increments, scraping the bowl edges between additions to ensure even mixing.
- Whip to Stiff Peaks: Increase mixer speed to high and whip until the frosting thickens and holds stiff peaks, usually within a couple minutes. Avoid over-beating to prevent curdling.
- Frost Cupcakes: Pipe or spoon the mascarpone cream generously onto each cupcake.
- Add Finishing Touch: Dust the frosted cupcakes lightly with cocoa powder for a classic tiramisu look.
Notes
- Using black cocoa powder gives these cupcakes a richer, darker chocolate flavor and color.
- Espresso soaking is key for authentic tiramisu flavor; use good quality espresso or strong brewed coffee.
- Chilling the mascarpone and whipping cream ensures a smooth, stable frosting.
- Do not overmix the batter to keep cupcakes tender and moist.
- The lady finger chunks inside add the traditional tiramisu texture and surprise element in each bite.
- Store cupcakes refrigerated due to mascarpone cream and consume within 3 days for best freshness.
