Aug 062014

Authentic Italian tiramisu in cupcake form is rich, creamy and so simple to make.


Tiramisu Cupcakes
Authentic Italian tiramisu in cupcake form is rich, creamy and so simple to make.
Recipe type: Dessert
Cuisine: Italian
  • 2¼ c. all-purpose flour
  • 1½ c. sugar
  • 3½ tsp. baking powder
  • ½ tsp. salt
  • 1¼ c. milk
  • ¼ c. vegetable oil
  • 1 stick butter, softened
  • 2 tsp. vanilla extract
  • 3 large eggs

  • ½ c. water
  • 1 tsp. instant espresso powder
  • 1 tbsp. rum
  • 1 tbsp. confectioner's sugar

  • 3 c. (24 oz.) mascarpone cheese
  • 1½ c. confectioner's sugar
  • 1 tbsp. vanilla extract
  • 1 tbsp. rum
  • 3 c. heavy cream
  1. Preheat oven to 350 degrees.
  2. Line 2 cupcake pans with cupcake liners.
  3. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
  4. Add milk, vegetable oil, softened butter, and 2 tsp. vanilla extract to the dry ingredients.
  5. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl as needed.
  6. Add eggs and beat for an additional 2 minutes.
  7. Bake cupcakes for 20 minutes or until tops are rounded and golden-brown and a toothpick inserted into the center comes out clean.
  8. Cool cupcakes on a wire rack for 20 minutes.
  9. While cupcakes are baking, prepare the espresso syrup.
  10. Bring water to a boil and remove from heat.
  11. Stir in espresso powder, 1 tbsp. rum, and 1 tbsp. confectioner's sugar. Cool while cupcakes are baking.
  12. Prepare filling/frosting by combining mascarpone cheese, ½ c. confectioner's sugar, 1 tbsp. vanilla extract and 1 tbsp. rum in a large bowl with an electric mixer.
  13. In a separate bowl, beat heavy cream with an electric mixer on medium speed for 2-3 minutes until stiff peaks form.
  14. Fold whipped cream into mascarpone mixture until fully combined.
  15. Once cupcakes and espresso syrup has cooled, prepare cupcakes to be filled.
  16. Cut a small cone-shape in the top of each cupcake. Start about ¼ inch from the side of the cupcake and tilt a paring knife toward the middle of the cupcake, cutting in a circular motion until you can pop the cone out of the top of the cupcake.
  17. Brush the cut-out inside of the cupcake generously with the espresso syrup, and then brush the remaining ¼ inch that remains around the top of the cupcake.


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