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Chocolate Tiramisu Cupcakes

A delightful twist on the classic Italian tiramisu, these Chocolate Tiramisu Cupcakes combine rich chocolate and coffee flavors topped with luxurious mascarpone frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder Recommendation: Hershey's for a rich flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened Recommendation: Kerrygold for its creaminess.
  • 3/4 cup granulated sugar
  • 2 large eggs Preferably organic.
  • 1 teaspoon vanilla extract
  • 1/2 cup strong brewed coffee, cooled
  • 1/4 cup milk Whole milk works best.
For the Frosting
  • 8 ounces mascarpone cheese, chilled
  • 1/2 cup heavy cream, chilled
  • 1/4 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon coffee liqueur Optional.
  • 1 teaspoon cocoa powder For dusting.

Method
 

Baking the Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition followed by the vanilla extract.
  5. In a measuring cup, whisk together the cooled coffee and milk.
  6. Gradually add the dry ingredient mixture alternately with the coffee-milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
  7. Divide the batter evenly among the liners, filling each about two-thirds full, and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
Making the Frosting
  1. In a large mixing bowl, beat the chilled mascarpone cheese with heavy cream, powdered sugar, cocoa powder, vanilla extract, and coffee liqueur (if using) until stiff peaks form.
  2. Once your cupcakes have cooled, use a piping bag or a spatula to generously spread the mascarpone frosting onto each cupcake.
  3. Dust the tops with a teaspoon of cocoa powder for that signature finish!

Notes

Ensure your butter is at room temperature for easier creaming. Brew your coffee in advance so it’s nicely cooled by mixing time. Check cupcakes regularly to prevent drying out. These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.