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Cream Tiramisu Cupcakes Recipe

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These Cream Tiramisu Cupcakes transform the classic Italian dessert into elegant handheld treats, featuring espresso-soaked cupcakes topped with silky mascarpone cream frosting and a dusting of cocoa powder. They’re light, rich, and irresistibly indulgent—perfect for coffee lovers and special occasions alike.

Ingredients

For the Cupcakes:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

3/4 cup granulated sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup brewed espresso or strong coffee, cooled

1/4 cup whole milk

For the Coffee Syrup:

1/2 cup brewed espresso or strong coffee, cooled

2 tablespoons coffee liqueur (optional)

1 tablespoon sugar

For the Mascarpone Cream Frosting:

8 oz mascarpone cheese, chilled

1/2 cup heavy cream, cold

1/3 cup powdered sugar

1 teaspoon vanilla extract

For Dusting:

Unsweetened cocoa powder

Instructions

  1. Prepare the Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat eggs and sugar until pale and fluffy, then mix in oil, vanilla, espresso, and milk. Add dry ingredients to wet ingredients and stir just until combined.
  2. Divide the batter evenly among cupcake liners, filling each about three-quarters full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  3. Make the Coffee Syrup: Combine espresso, liqueur (if using), and sugar in a bowl, stirring until sugar dissolves. Set aside to cool.
  4. Soak the Cupcakes: Once cooled, poke several holes in each cupcake with a skewer or toothpick. Brush or spoon the coffee syrup over the tops, allowing it to soak in.
  5. Prepare the Frosting: In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until combined and silky.
  6. Frost the Cupcakes: Pipe or spread the mascarpone frosting over each cupcake.
  7. Chill and Finish: Refrigerate cupcakes for at least 2 hours to set. Just before serving, dust the tops with cocoa powder.

Notes

Use cold but slightly softened mascarpone for smooth frosting.

Replace espresso with decaf or cocoa-milk blend for a caffeine-free option.

Skip the liqueur or replace it with extra coffee or vanilla extract for an alcohol-free version.

Make ahead: bake cupcakes and prepare frosting a day early, then assemble before serving.

Top with grated chocolate or ladyfinger crumbs for authentic tiramisu flair.

Nutrition

Find it online: https://chocolatecoveredamy.com/cream-tiramisu-cupcakes-recipe/