Tiramisu Cupcakes
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Tiramisu Cupcakes made with chocolate filling inside, decorated with mascarpone cream, and dusted with cocoa powder. If you like classic Tiramisu or tried my Tiramisu Macarons you will love these cupcakes.
Table of Contents
Why This Recipe Works
- Cupcakes are fluffy, tender, and so delicious, like Chocolate Caramel Cupcakes.
- Easy to make and requires minimum baking skills. Check also Madeleines or Peach Cake.
- Great for any occasion.
Ingredients
- Butter: Unsalted butter at room temperature.
- Sugar. White granulated sugar.
- Eggs: Use room temperature.
- Flour: All-purpose flour.
- Corn Starch: Do not skip this ingredient.
- Milk: Whole milk works better for this recipe.
- Chocolate: Use milk chocolate.
- Heavy cream: Do not substitute with half and half or milk.
- Mascarpone Cream: Use your favorite brand.
- Cocoa Powder: For dusting cupcakes.
How to Make Tiramisu Cupcakes
- bake cupcakes.
- make the chocolate filling. This filling is very light and complements the cupcake flavor.
- prepare mascarpone cream. This is easy and simple cream for Tiramisu Cupcakes.
- assemble cupcakes.
Preheat oven to 350oF. Prepare a baking pan and line it with paper cups. In the mixing bowl, sift together flour, cornstarch, baking powder, and salt. Set aside. In a large mixing bowl, beat sugar and butter until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Alternate adding the flour mixture and warm milk to the butter mixture. Scrape down the sides and mix again, making sure everything is incorporated. Using an ice cream spoon, fill the paper-lined cupcake pan. Bake at 350oF for 15-20 minutes. Cupcakes are ready when the toothpick, inserted in the center of the cupcake, comes out clean and dry. Transfer the cupcakes to a wire rack and leave them to cool down to room temperature.
How to Make Chocolate Filling
Warm up heavy whipping cream and pour over milk chocolate. Wait 1-2 minutes and stir with the spatula. The mixture should be smooth and shiny. Whip cold heavy cream to a soft peak and add to the chocolate mixture. Stir with the spatula and set aside.
How to Make Mascarpone Cream Frosting
In the mixing bowl, beat mascarpone cream and powdered sugar until all combine. Add cold heavy cream and beat again. Do not beat for too long; cream should be smooth and light. Transfer into a pipping bag with Wilton 1M or Ateco 846.
How to Assemble
Using a knife or melon spoon, make a cavity in the center of each cupcake. I used a special tool for that. Fill each cavity of cupcakes with chocolate filling. Pipe the mascarpone cream on top of each cupcake. Dust each cupcake with cocoa powder. Put decorated cupcakes in the fridge for a few hours or overnight.
Expert Tips
- You can brush the top of cupcakes or drizzle them with cold espresso or Baileys Liquor.
- Make sure all your ingredients are at room temperature, except for the one that needs to be cold.
- Do not overbake cupcakes. They will have a dry texture.
- Measure all ingredients using a kitchen scale.
Recipe FAQs
Store Tiramisu Cupcakes for 72 hours in the fridge.
I do not recommend freezing assembled cupcakes. Cupcakes taste much better when they are fresh.
More Recipes You’ll Love
If you make these Tiramisu Cupcakes please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Tiramisu Cupcakes
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 spatula
Ingredients
Cupcakes
- ½ cup unsalted butter 113 gr
- 1 cup white granulated sugar 150 gr
- 3 eggs
- 120 ml milk (warm)
- ¾ cup all-purpose flour 170 gr
- ¼ cup corn starch 30 gr
- 1 tsp baking powder
- ¼ tsp salt
Chocolate Filling
- 1 cup milk chocolate 100 gr
- 50 ml heavy cream (warm)
- 100 ml heavy cream (cold)
Mascarpone Cream
- 8 oz mascarpone cream 226 gr
- ½ cup powdered sugar 50 gr
- 100 ml heavy cream (cold)
- 2 Tbsp cocoa powder for decor
Instructions
How to Make Cupcakes
- Preheat oven to 350oF. Prepare a baking pan and line it with paper cups.
- In the mixing bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together sugar and butter until light and fluffy.
- Beat in the eggs one at a time, making sure each one is fully incorporated.
- Alternate adding the flour mixture and warm milk to the butter mixture. Scrape down the sides and mix again, making sure everything is incorporated.
- Using an ice cream spoon, fill the lined cupcake pan.
- Bake at 350oF for 15-20 minutes. Cupcakes are ready when the toothpick, inserted in the center of the cupcake, comes out clean and dry.
- Transfer the cupcakes to a wire rack and leave them to cool down to room temperature.
How to Make Chocolate Filling
- Warm up heavy whipping cream and pour over milk chocolate. Wait 1-2 minutes and stir with the spatula. The mixture should be smooth and shiny.
- Whip cold heavy cream to a soft peak and add to the chocolate mixture. Stir with the spatula. Set aside.
How to Make Mascarpone Cream Frosting
- In the mixing bowl, beat mascarpone cream and powdered sugar until all combine.
- Add cold heavy cream and beat again. Do not beat for too long; the cream should be smooth and light.
- Transfer cream into a pipping bag with Wilton 1M or Ateco 846.
How to Assemble Tiramisu Cupcakes
- Using a knife or melon spoon, make a cavity in the center of each cupcake. I used a special tool for that.
- Fill each cavity of cupcakes with chocolate filling.
- Pipe the mascarpone cream on top of each cupcake.
- Dust each cupcake with cocoa powder. Put decorated cupcakes in the fridge for a few hours or overnight.