Tiramisu Cupcakes
Tiramisu Cupcakes made with chocolate filling inside, decorated with mascarpone cream and dusted with cocoa powder. If you like classic Tiramisu you have to try these cupcakes.
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How to make Tiramisu Cupcakes
- bake cupcakes. They are fluffy, tender and so delicious.
- make chocolate filling. This filling is is very light and complement cupcake flavor.
- prepare mascarpone cream. This is easy and simple cream for Tiramisu Cupcakes.
- assemble cupcakes.
Ingredients you’ll need
- butter. unsalted butter room temperature
- sugar. white granulated sugar
- eggs room temperature
- flour. all purpose flour
- corn starch
- milk. whole milk works better for this recipe
- chocolate. use milk chocolate
- heavy cream.
- mascarpone cream.
- cocoa powder for dusting cupcakes
How to make cupcakes
Preheat oven to 350oF. Prepare baking pan and line with paper cups. In the mixing bowl sift together flour, corn starch, 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 the time, making sure each one fully incorporated.
Alternate adding the flour mixture and warm milk to the butter mixture. Scrape down the sides and mix again, making sure everything incorporated.
Using ice cream spoon, fill paper lined cupcake pan. Bake at 350oF for 15-20 minutes. Cupcakes are ready when the toothpick, inserted in the center of the cupcake, come out clean and dry.
Transfer the cupcakes on 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. Mixture should be smooth and shiny. Whip cold heavy cream to a soft peak and add to 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, cream should be smooth and light. Transfer into pipping bag with Wilton 1M or Ateco 846.
How to assemble Tiramisu cupcakes
Using knife of melon spoon, make a cavity in the center of each cupcake. I used 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 to the fridge for a few hours or overnight.
Tips for making Tiramisu cupcakes
- 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 over bake cupcakes. They will have dry texture.
- Measure all ingredients using kitchen scale.
How to store
Store Tiramisu Cupcakes for 72 hours in the fridge. I do not recommend freezing assembled cupcakes. Cupcakes taste much better when they are fresh.
If you make these Tiramisu Cupcakes please tag me on social media and make sure to leave rating down below. I would love to see your creations! Check also other recipes:
- Blueberry Muffins
- Pistachio Muffins
- Kyiv Cake
- Chocolate Chip Muffins
- Meringue Roulade with berries
- Pumpkin Muffins
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
Cupcakes
- Preheat oven to 350oF. Prepare baking pan and line with paper cups.
- In the mixing bowl sift together flour, corn starch, 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 the time, making sure each one fully incorporated.
- Alternate adding the flour mixture and warm milk to the butter mixture. Scrape down the sides and mix again, making sure everything incorporated.
- Using ice cream spoon, fill paper lined cupcake pan.
- Bake at 350oF for 15-20 minutes. Cupcakes are ready when the toothpick, inserted in the center of the cupcake, come out clean and dry.
- Transfer the cupcakes to a wire rack and leave them to cool down to room temperature.
Chocolate filling
- Warm up heavy whipping cream and pour over milk chocolate. Wait 1-2 minutes and stir with the spatula. Mixture should be smooth and shiny.
- Whip cold heavy cream to a soft peak and add to chocolate mixture. Stir with the spatula. Set aside.
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 cream into pipping bag with Wilton 1M or Ateco 846.
How to assemble Tiramisu Cupcakes
- Using knife of melon spoon, make a cavity in the center of each cupcake. I used 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 to the fridge for a few hours or overnight.