Irresistibly Decadent Chocolate Tiramisu Cupcakes You'll Love
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 tbsp baking powder
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 tsp vanilla bean paste
- 1 cup strong brewed espresso cooled and divided
- 1 cup mascarpone cheese chilled
- 2 tbsp 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 fully combined.
- In a separate medium bowl whisk the eggs, milk, vegetable oil, vanilla bean paste, and 1/4 cup of the cooled espresso until smooth and glossy.
- Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry flour remains and the batter is evenly combined.
- Divide the batter evenly among the cupcake 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.
- Transfer the cupcakes to a wire rack and let them cool completely to room temperature.
- While the cupcakes cool, place the mascarpone in a medium bowl and add 1/3 cup of the remaining cooled espresso.
- Whisk the mascarpone and espresso together until the mixture becomes smooth, thick, and lightly fluffy; if it looks curdled at first, keep whisking until it smooths out.
- Once the cupcakes are completely cool, use a small paring knife or teaspoon to cut a shallow 1 inch wide circle out of the center of each cupcake and remove a small plug of cake, reserving the tops if you plan to replace them.
- Drizzle or brush the remaining espresso lightly inside each cupcake cavity to soak the exposed cake.
- Spoon or pipe the espresso mascarpone filling into each cavity, mounding it slightly above the surface of the cupcake.
- If desired, trim and replace the reserved cake tops over some or all of the filling, gently pressing them in place.
- Just before serving, sift the remaining 2 tbsp cocoa powder over the tops of the cupcakes for a light, even dusting.
Notes
- Make sure the espresso is completely cooled before adding it to the batter or mascarpone to prevent curdling and overbaking.
- Chill the filled cupcakes for at least 30 minutes before serving so the mascarpone sets and the flavors meld.
- Store assembled cupcakes covered in the refrigerator for up to 3 days and let them sit at room temperature for 15 to 20 minutes before serving.
- For make ahead prep, bake the cupcakes up to 2 days in advance, keep them covered at room temperature, then fill and dust with cocoa the day you plan to serve.
- Chill the filled cupcakes for at least 30 minutes before serving so the mascarpone sets and the flavors meld.
- Store assembled cupcakes covered in the refrigerator for up to 3 days and let them sit at room temperature for 15 to 20 minutes before serving.
- For make ahead prep, bake the cupcakes up to 2 days in advance, keep them covered at room temperature, then fill and dust with cocoa the day you plan to serve.