Decadent Chocolate Tiramisu Cupcakes (Printable)

Rich chocolate cupcakes infused with coffee syrup and crowned with fluffy mascarpone cream for an elegant Italian-inspired dessert.

# What You'll Need:

→ For the Chocolate Cupcakes

01 - 1 cup all-purpose flour (125 g)
02 - 1/2 cup unsweetened cocoa powder (50 g)
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened (115 g)
07 - 1 cup granulated sugar (200 g)
08 - 2 large eggs, at room temperature
09 - 2 teaspoons vanilla extract
10 - 1/2 cup whole milk (120 ml)
11 - 1/4 cup strong brewed coffee, cooled (60 ml)

→ For the Coffee Syrup

12 - 1/2 cup strong brewed espresso or coffee (120 ml)
13 - 2 tablespoons granulated sugar (25 g)
14 - 1 tablespoon coffee liqueur (e.g., Kahlúa; optional)

→ For the Mascarpone Frosting

15 - 1 cup heavy whipping cream, cold (240 ml)
16 - 8 oz mascarpone cheese, cold (225 g)
17 - 1/2 cup powdered sugar, sifted (60 g)
18 - 1 teaspoon vanilla extract

→ For Assembly

19 - Unsweetened cocoa powder (for dusting)
20 - Dark chocolate shavings (optional)

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract.
04 - Mix in half of the dry ingredients, then add milk and coffee. Stir in the remaining dry ingredients until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
07 - While cupcakes cool, prepare the coffee syrup: dissolve sugar in hot espresso. Stir in coffee liqueur if using. Set aside to cool.
08 - Whip the cold cream to soft peaks. In a separate bowl, beat mascarpone with powdered sugar and vanilla until smooth. Gently fold in whipped cream until fully combined and fluffy. Chill until ready to use.
09 - Using a skewer or fork, poke several holes in the top of each cooled cupcake. Brush or spoon coffee syrup generously over each cupcake to soak the tops.
10 - Pipe or spread mascarpone frosting onto each cupcake. Dust with cocoa powder and garnish with chocolate shavings if desired.

# Expert Advice:

01 -
  • The coffee syrup transforms ordinary chocolate cake into something that tastes like it came from a pastry case
  • Mascarpone frosting is lighter than buttercream but still feels incredibly indulgent
02 -
  • The coffee syrup needs to cool completely before brushing on cupcakes or the frosting will slide right off
  • Mascarpone curdles if overmixed, so fold the whipped cream in gently and stop as soon as its combined
03 -
  • Room temperature ingredients create the most tender cupcakes, so plan ahead and set everything out an hour before baking
  • The holes you poke for syruping should go about halfway down, not all the way through to the bottom

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