Mini Tiramisu cupcakes on a slate board ready for serving
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Tiramisu Cupcakes

Mini vanilla cupcakes, infused with coffee and kahlua, topped with a whipped cream, mascarpone frosting.
Prep Time30 mins
Cook Time12 mins
Servings: 48 mini cupcakes

Ingredients

For the Cupcakes

  • 2 ¾ cups all purpose flour
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 1 ¾ cups sugar
  • ¾ cups butter
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk

For the Coffee Soak

  • 3 tbsp coffee liquor (such as kahlua)
  • ¾ cup espresso or strong brewed coffee

For the Frosting

  • 10 oz mascarpone cheese
  • ½ tsp almond extract
  • 1 ¼ tbsp vanilla extract
  • 1 ¼ cups icing sugar
  • 1 tbsp cocoa powder (for dusting on top)

Instructions

Prepare the Cupcakes

  • Pre-heat your oven to 350°F. Line a mini cupcake tin with paper liners.
  • Whisk together flour, baking powder and salt.
  • In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time.
  • Stir in the vanilla.
  • Stir in the flour mixture and the milk in several additions, beginning and ending with flour (i.e. 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).
  • Spoon the batter into your prepared mini cupcake tin.
  • Bake for about 12 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. (If making large cupcakes, bake for about 20 minutes).
  • Transfer the cupcakes to a wire rack to cool completely before preparing the frosting.

Prepare the Coffee Soak

  • Stir together the coffee liquor and espresso/strong brewed coffee. Use a tooth pick to poke a bunch of holes into the tops of each cooled cupcake (this will help the coffee soak in). Use a pastry brush to brush the coffee mixture onto the top of each cupcake. If you have leftover coffee, go back over each cupcake again and brush more on until the coffee is all used up.

Prepare the Frosting

  • Fit an electric mixer with a whisk attachment. Whisk the mascarpone on medium speed until smooth.
  • Stir in the almond and vanilla extract.
  • Add the icing sugar and whisk until well combined.
  • Slowly add the whipping cream and whip until light fluffy (avoid over-mixing!). When the mixture is just stiff enough to hold its shape, it will be ready. If you mix it for too long it can curdle.
  • Transfer the mixture to a piping bag fitting with your choice of tip. Pipe the frosting on to each cupcake.
  • Dust the tops of the cupcakes with cocoa powder.

Notes

Frosting recipe modified slightly from Self Proclaimed Foodie. Cupcake base modified slightly from King Arthur Flour.