Description
These Tiramisu Cupcakes combine the rich, coffee-infused flavors of traditional tiramisu with a moist and tender cupcake base, topped with a creamy mascarpone buttercream and a dusting of cocoa powder. Perfect for dessert lovers who want an individual, elegant treat with the classic tastes of Italy’s famous dessert.
Ingredients
Cake Batter
- 150 g all-purpose flour
- 50 g almond flour (can be replaced with all-purpose flour)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 70 g butter (room temperature)
- 200 g granulated sugar
- 3 large eggs (room temperature)
- 150 g sour cream (12-18%, room temperature or full-fat Greek yogurt)
- 2 tbsp vegetable oil (e.g., canola oil)
- 1 ½ tsp vanilla bean paste
- 1 tbsp instant espresso powder
Mascarpone Buttercream
- 200 g butter (room temperature)
- 100 g mascarpone cheese (room temperature)
- 360 g powdered sugar, sifted
- 1/2 tsp vanilla bean paste
Decoration
- Cocoa powder for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 160ºC (320ºF) using the conventional setting. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
- Sift Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl and set aside.
- Cream Butter and Sugar: In a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat the butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
- Add Eggs: Add the eggs one at a time, mixing on low speed after each addition until fully incorporated. Scrape down the bowl sides as needed.
- Add Dry Ingredients: On low speed, add the sifted flour mixture and mix until just combined to avoid overmixing.
- Add Wet Ingredients: Mix in sour cream, vegetable oil, and vanilla bean paste on low speed until just combined. Use a rubber spatula to fold gently ensuring all ingredients are integrated.
- Prepare Coffee Batter: Transfer half of the batter to a separate bowl and gently fold in the instant espresso powder until dissolved and smooth.
- Swirl Batter into Liners: Alternate spoonfuls of the plain and coffee batter into the cupcake liners. Use a toothpick to swirl the two batters together carefully for a marbled effect.
- Bake Cupcakes: Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
- Prepare Buttercream: Take butter and mascarpone out of the fridge 10 minutes prior. Cut butter into cubes and sift powdered sugar.
- Cream Butter: Using a stand mixer or hand mixer, beat butter on medium-high speed for 4 minutes until creamy. Scrape down sides and beat for another 2 minutes.
- Add Mascarpone: Mix in mascarpone cheese at low speed for 1 minute until combined.
- Add Sugar and Vanilla: Scrape the bowl, add half of the powdered sugar and vanilla bean paste, mixing on low speed until combined. Add remaining powdered sugar and mix again until smooth. Finish with a 1-minute final mix.
- Decorate Cupcakes: Transfer buttercream to a piping bag fitted with a large round tip (like Wilton 1A). Pipe the buttercream generously on each cooled cupcake.
- Finish with Cocoa: Lightly dust the piped buttercream with cocoa powder for the classic tiramisu finishing touch.
Notes
- Room temperature ingredients help ensure a smooth batter and evenly mixed cupcakes.
- If almond flour is not available, simply use 200 g of all-purpose flour instead.
- Be careful not to overmix the batter once the flour and wet ingredients are combined to keep cupcakes tender.
- The instant espresso powder adds authentic coffee flavor without making the batter wet.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- For a stronger coffee flavor, brush cupcakes lightly with brewed espresso before frosting (optional).
