I love a dessert that feels fancy but comes together fast. My Irresistibly Decadent Chocolate Tiramisu Cupcakes You’ll Love blend rich chocolate with soft mascarpone for a treat that steals the show. I write this recipe so you can make them at home, even on a busy night.
I learned to bake from my Dad James, who always added a cup of good coffee to our cakes. He taught me to taste as I go and to share every bite with the people I love.
Your Ingredients List
- 1 cup All-Purpose Flour (Substitute with gluten-free all-purpose blend)
- 1/2 cup Cocoa Powder (Dark cocoa for deeper taste)
- 1 tbsp Baking Powder (Check for freshness)
- 3/4 cup Granulated Sugar (Coconut sugar as alternative)
- 2 large Eggs (Flax eggs for plant-based)
- 1/2 cup Milk (Almond milk for dairy-free)
- 1/3 cup Vegetable Oil (Melted butter as alternative)
- 1 cup Espresso (Use instant coffee if preferred)
- 1 cup Mascarpone Cheese (Ricotta as alternative)
- 2 tbsp Cocoa Powder
My Go-To Equipment
I keep a few tools close when I bake cupcakes. I use a standard muffin tin, a set of paper liners, a medium bowl, and a whisk. I also use a small offset spatula to spread the mascarpone on the cupcakes. I use the same muffin tin I used for my blueberry white chocolate chip cookies because it gives even heat and nice domes.
I like a wire rack to cool the cupcakes. I also use a small glass for the espresso to soak the cake crumbs. A piping bag helps if you want neat swirls of mascarpone. I keep a fine mesh sieve to dust cocoa on top.
The Simple Steps to Follow
- Preheat the oven to 350 F and line a muffin tin with liners.
- Whisk the flour, cocoa, and baking powder in a bowl.
- Whisk the sugar and eggs in a second bowl until pale.
- Stir in milk and oil to the egg mix until smooth.
- Fold the dry mix into the wet mix until just combined.
- Fill each liner two thirds full with batter.
- Bake for 15 to 18 minutes until a toothpick comes out clean.
- Let cupcakes cool in the tin for 5 minutes.
- Move cupcakes to a wire rack and cool completely.
- Brew the espresso and let it cool to room temperature.
- Mix mascarpone with a tablespoon of sugar until smooth.
- Dip a skewer into espresso and poke holes in each cupcake top.
- Spoon or brush a teaspoon of espresso onto each cupcake.
- Pipe or spread mascarpone on each cupcake while they are cool.
- Dust with the extra cocoa powder through a sieve.
- Chill cupcakes for at least 30 minutes to set the filling and flavors.
- Serve chilled or at cool room temperature for best taste.
Healthy Twists on a Classic
I like to make small swaps to lighten this treat without losing the feel of tiramisu. You can use the suggested gluten-free all-purpose blend to make these cupcakes safe for guests with gluten needs. Swap almond milk for dairy-free cups and use a flax egg mix if you want a plant-based version. I often use coconut sugar instead of white sugar to add a hint of caramel flavor. For a richer bite, choose dark cocoa in the batter and use melted butter in place of vegetable oil when I want a deeper crumb.
You can also lower the sugar in the mascarpone by half and add a splash of vanilla. I sometimes fold in a spoon of Greek yogurt with the mascarpone to add protein and a mild tang. These swaps keep the dessert light and still very much like the coffee soaked cake I love.
Serving Suggestions From My Table
I like to serve these cupcakes with a small cup of espresso for a true tiramisu pairing. A handful of fresh berries on the side gives a nice contrast to the chocolate. For a party, I place them on a cake stand and dust extra cocoa right before guests arrive.
I often pair these cupcakes with other sweet bites when I host a dessert spread. For more ideas to build a showstopping table, I point readers to my collection of decadent dessert recipes that match well with coffee and fruit. I also like to offer small spoons of mascarpone and a plate of biscotti for a true Italian feel.
Getting It Just Right
I check a few things as I bake to make sure each cupcake comes out perfect. I test the freshness of baking powder. I weigh or level the flour to avoid dense cake. I let the espresso cool before I soak the cupcakes or the mascarpone will split. I also do not overmix the batter. A few small lumps keep the crumb soft.
When I make the mascarpone topping, I beat it just until it is smooth. Overbeating makes it loose. I chill the cupcakes so the flavors meld well. Taste the coffee level as you brush it on. You want a hint of espresso, not a cup of liquid in each cupcake.
How to Store Leftovers
I keep leftover cupcakes in the fridge in an airtight container. They stay good for up to three days. If I need to store them longer, I freeze the cupcakes before I add the mascarpone. I wrap the cooled cake in plastic wrap and place it in a freezer bag. When ready, I thaw in the fridge and add fresh mascarpone before serving.
If you have already iced them, place them in a single layer in a shallow box with parchment between layers. Do not leave them at room temperature for more than two hours because the mascarpone can soften and lose shape.
Enjoy Every Moment
I want you to enjoy every step of making these cupcakes. Take time to smell the coffee and taste the batter if you like. Share a tray with a friend. I find baking is as much about people as it is about food.
A Few Common Questions
How can I make Irresistibly Decadent Chocolate Tiramisu Cupcakes You’ll Love dairy free?
You can swap the milk for almond milk and choose a plant-based mascarpone alternative or blend soft tofu with a little coconut cream. Use the flax egg substitute for the eggs and choose coconut sugar if you like. Chill the cupcakes well so the topping firms up.
Can I turn Irresistibly Decadent Chocolate Tiramisu Cupcakes You’ll Love into a larger cake?
Yes. You can double the batter and bake it in a 9 inch round pan. Check the cake after 25 minutes and then every five minutes until a skewer comes out clean. You may need more espresso to soak the layers. Use the same mascarpone filling and layer the cake like a classic tiramisu.
What if I do not have mascarpone for Irresistibly Decadent Chocolate Tiramisu Cupcakes You’ll Love?
If you do not have mascarpone, use ricotta blended until smooth, or beat cream cheese with a little heavy cream and powdered sugar to reach a spreadable texture. Taste and adjust the sugar so the topping keeps the light tiramisu flavor.
Print
Irresistibly Decadent Chocolate Tiramisu Cupcakes You’ll Love
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These decadent chocolate tiramisu cupcakes blend rich chocolate with soft mascarpone, offering a fancy yet quick dessert perfect for any occasion.
Ingredients
- 1 cup All-Purpose Flour (Substitute with gluten-free all-purpose blend)
- 1/2 cup Cocoa Powder (Dark cocoa for deeper taste)
- 1 tbsp Baking Powder
- 3/4 cup Granulated Sugar (Coconut sugar as alternative)
- 2 large Eggs (Flax eggs for plant-based)
- 1/2 cup Milk (Almond milk for dairy-free)
- 1/3 cup Vegetable Oil (Melted butter as alternative)
- 1 cup Espresso (Use instant coffee if preferred)
- 1 cup Mascarpone Cheese (Ricotta as alternative)
- 2 tbsp Cocoa Powder
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners.
- Whisk the flour, cocoa, and baking powder in a bowl.
- Whisk the sugar and eggs in a second bowl until pale.
- Stir in milk and oil to the egg mix until smooth.
- Fold the dry mix into the wet mix until just combined.
- Fill each liner two thirds full with batter.
- Bake for 15 to 18 minutes until a toothpick comes out clean.
- Let cupcakes cool in the tin for 5 minutes.
- Move cupcakes to a wire rack and cool completely.
- Brew the espresso and let it cool to room temperature.
- Mix mascarpone with a tablespoon of sugar until smooth.
- Dip a skewer into espresso and poke holes in each cupcake top.
- Spoon or brush a teaspoon of espresso onto each cupcake.
- Pipe or spread mascarpone on each cupcake while they are cool.
- Dust with the extra cocoa powder through a sieve.
- Chill cupcakes for at least 30 minutes to set the filling and flavors.
- Serve chilled or at cool room temperature for best taste.
Notes
For lighter options, consider using gluten-free all-purpose flour, almond milk, flax eggs, and coconut sugar. Chill for optimal flavor melding.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: tiramisu, cupcakes, chocolate, dessert, Italian