These Tiramisu Cupcakes are the jam! They are like little individual tiramisu cakes. They drizzled with an espresso Kahlua mixture, filled with tiramisu filling and topped with a light Kahlua mascarpone buttercream. It’s my new favorite, for sure!
I’m a big fan of combining espresso and Kahlua in my tiramisu, but if you prefer a non-alcoholic version you can definitely replace the Kahlua with more espresso. Drizzle the espresso over the hole in the cupcake. The more the merrier in my opinion.
Fill that hole with the tiramisu filling, then pipe on the buttercream. The buttercream uses a mix of butter and mascarpone cheese, which is also in the tiramisu filling. It’s got such a wonderful flavor and isn’t too sweet. The method is a little different than my usual buttercream. You might be temped to add the mascarpone cheese at the same time you add the butter, but I really don’t advise it. Mascarpone cheese seems to get softer the more you beat it and then it doesn’t firm up as well when refrigerated again. Because of that, I suggest carefully folding it in just before the final bit of powdered sugar is added.
I’ve already said it, but I’ll say it again. These cupcakes rock. There’s nothing better than homemade tiramisu, and homemade tiramisu cupcakes are easy just as awesome. Let’s both start our new year out right and enjoy these babies together. What do you say?
- 6 tbsp salted butter, room temp (I use Challenge Butter)
- 3/4 cups sugar
- 2 tsp vanilla extract
- 6 tbsp sour cream
- 3 egg whites
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 6 tbsp milk
- 2 tbsp water
- 2 egg yolks
- 6 tbsp sugar
- 1/2 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 2 1/2 tbsp warm water
- 1 tbsp instant espresso coffee granules
- 1/4 cup Kahlua
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 1/2 tbsp Kahlua or espresso
- 1/2 cup mascarpone cheese, room temperature
1. Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add vanilla extract and sour cream and mix until well combined.
4. Add egg whites in two batches, mixing until well combined.
5. Combine dry ingredients in another bowl, then combine milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While cupcakes cool, make the filling. Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot with simmering water in it.
You can find complete recipes of this TIRAMISU CUPCAKES in lifeloveandsugar.com