Tiramisu was a dessert that was off my radar for far too long. By the time I learned about it, I was nineteen years old and in college in the middle of nowhere Missouri. There was no nearby restaurant to get an authentic tiramisu from. I could only rely on myself and my research in hopes of recreating the dessert. Through a stroke of luck, the local Kroger had mascarpone cheese in stock, and a small international shop had lady fingers. I was finally able to try the dessert… and I was hooked! My love of tiramisu has grown since that day, almost two years ago now. Since then, I have wanted to put the flavors into other vessels. Sure, the classic is great, but I am a sucker for a cupcake, and tiramisu cupcakes seemed to be the perfect blend.
These tiramisu cupcakes are phenomenal. They have the perfect essence of coffee from the syrup, and the frosting is just delightful. My dad especially likes the frosting on these guys simply because of how light it is. It is so refreshing, and you’re sure to love it as much as he does. The only recommendation I can make is to go make these right now! I mean it! Go get some mascarpone and instant espresso and get to work!
Where Can I Find Mascarpone and What is it?
Mascarpone cheese is an Italian soft cheese similar to that of cream cheese. It has a very mild flavor and wonderfully smooth texture. It goes into every classic tiramisu recipe, and you would be remiss to try to leave it out of this one. I found my mascarpone cheese in my local grocery store in the fancy cheese section by the deli. If my grocery store in Missouri has it, I can almost guarantee that a grocery store near you also has it. Don’t be afraid to ask employees at the store if you can’t find it! The brand I seem to find everywhere is Bel Gioioso, and it has been great! You can use their product locater here to try and find products near you.
Tiramisu Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups All Purpose Flour
- 3/4 teaspoon Kosher Salt
- 1 1/2 teaspoons Baking Powder
- 1/4 cup Sour Cream
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1/2 cup Vegetable Oil
- 2 Eggs
- 1 1/2 teaspoons Vanilla Extract
- 1/4 cup Hot Coffee
For the Coffee Syrup:
- 1/4 cup Granulated Sugar
- 1/4 cup Hot Water
- 1 teaspoon Instant Espresso Powder
- 1 tablespoon Coffee Liqueur
For the Frosting:
- 8 oz Mascarpone Cheese
- 2/3 cup Heavy Whipping Cream
- 1 tablespoon Coffee Liqueur
- 1/2 teaspoon Instant Espresso Powder
- 1/2 cup Powdered Sugar
- 2 tablespoons Cocoa Powder FOR DECORATION
Instructions
For the Cupcakes:
- Preheat oven to 350°F and line a cupcake tin with cupcake wrappers. Set aside.
- In a medium-sized bowl, combine the flour, salt, and baking powder. Whisk to combine. Set aside.
- In a large bowl, whisk together sour cream and sugars until a paste forms. Add the vegetable oil and whisk to combine. Add the eggs, vanilla, and coffee and whisk until combined.
- Add the dry ingredients to the wet ingredients, whisking until just combined and no streaks of flour remain. DO NOT OVERMIX.
- Evenly divide the batter amongst the 12 cupcake spots in the pan, (filling each about 2/3 of the way up) and bake for 20 minutes or until golden brown and risen. As soon as the cupcakes are removed, poke 6-10 evenly distributed holes into the top of the cupcake with a toothpick or wooden skewer.
For the Syrup:
- Add the sugar, hot water, espresso powder and liqeur to a small bowl and whisk until the sugar dissolves. Use a pastry brush to brush the syrup over the cupcakes as soon as they come out of the oven. It is better to do this while the syrup and cupcakes are hot. Add more syrup than you think is necessary to get the full effect of the flavor.
For the Frosting:
- Add the mascarpone and heavy whipping cream into a medium sized bowl. Whip on high speed with a hand mixer until thick and stiff peaks form. Add the liqueur, espresso powder, and powdered sugar. Mix until combined.
- Use a piping bag to create nice swirls of frosting on the cupcakes. Dust the top of the frosting with the cocoa powder.
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