Chocolate Tiramisu Cupcakes
Delight in these Chocolate Tiramisu Cupcakes that blend creamy mascarpone and espresso with rich chocolate flavor.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 cup strong brewed espresso cooled and divided
- 1 cup mascarpone cheese chilled
- 2 tablespoons unsweetened cocoa powder for dusting
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper cupcake liners.
- In a large bowl, whisk together the flour, 1/2 cup cocoa powder, baking powder, and granulated sugar until well combined.
- In a separate bowl, whisk the eggs, milk, and vegetable oil until the mixture is smooth and emulsified.
- Add 1/2 cup of the cooled espresso to the wet ingredients and whisk until fully blended.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no dry streaks of flour remain.
- Divide the batter evenly among the prepared liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and let them cool completely.
- While the cupcakes cool, add the mascarpone to a medium bowl and beat briefly with a whisk or hand mixer until smooth.
- Gradually whisk in the remaining 1/2 cup cooled espresso until the mixture is thick, smooth, and fluffy; if it becomes too loose, chill it for 10 to 15 minutes to firm up.
- Once the cupcakes are completely cool, use a small sharp knife to slice a thin round “lid” off the top of each cupcake.
- Gently scoop out a small well from the center of each cupcake without cutting through the bottom, reserving the tops.
- Spoon or pipe the espresso mascarpone filling into each well, mounding it slightly above the surface.
- Replace the reserved tops on each cupcake, pressing gently so they sit neatly over the filling.
- Just before serving, dust the tops generously with the remaining 2 tablespoons cocoa powder using a small sieve.
Notes
- Use fully cooled espresso for both the batter and the filling so it does not thin or melt the mascarpone.
- For cleaner cuts and neater filling, chill the cupcakes for 20 to 30 minutes after filling and before serving.
- Store filled cupcakes in an airtight container in the refrigerator for up to 3 days; dust with cocoa just before serving for the freshest look.
- You can bake the cupcakes a day ahead, keep them covered at room temperature, and fill them the next day for easier entertaining.
- For cleaner cuts and neater filling, chill the cupcakes for 20 to 30 minutes after filling and before serving.
- Store filled cupcakes in an airtight container in the refrigerator for up to 3 days; dust with cocoa just before serving for the freshest look.
- You can bake the cupcakes a day ahead, keep them covered at room temperature, and fill them the next day for easier entertaining.