Decadent Chocolate Tiramisu Cupcakes (Printable)

Rich chocolate cupcakes filled with coffee syrup and creamy mascarpone frosting for a delightful Italian-inspired dessert.

# What You Need:

→ Chocolate Cupcakes

01 - 1 cup (125 g) all-purpose flour
02 - 1/2 cup (50 g) unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup (115 g) unsalted butter, softened
07 - 1 cup (200 g) granulated sugar
08 - 2 large eggs, room temperature
09 - 2 tsp vanilla extract
10 - 1/2 cup (120 ml) whole milk
11 - 1/4 cup (60 ml) strong brewed coffee, cooled

→ Coffee Syrup

12 - 1/2 cup (120 ml) strong brewed espresso or coffee
13 - 2 tbsp (25 g) granulated sugar
14 - 1 tbsp coffee liqueur (Kahlúa, optional)

→ Mascarpone Frosting

15 - 1 cup (240 ml) cold heavy whipping cream
16 - 8 oz (225 g) cold mascarpone cheese
17 - 1/2 cup (60 g) powdered sugar, sifted
18 - 1 tsp vanilla extract

→ Assembly

19 - Unsweetened cocoa powder for dusting
20 - Dark chocolate shavings (optional)

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Mix in half of the dry ingredients. Add milk and coffee, then stir in remaining dry ingredients until just combined.
05 - Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick inserted in the center comes out clean.
06 - Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
07 - Dissolve sugar in hot espresso. Stir in coffee liqueur if using. Set aside to cool.
08 - Whip cold heavy cream to soft peaks. In a separate bowl, beat mascarpone with powdered sugar and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until fluffy. Chill until ready to use.
09 - Poke several holes in the top of each cooled cupcake using a skewer or fork. Brush or spoon coffee syrup generously over each cupcake.
10 - Pipe or spread mascarpone frosting onto each cupcake. Dust with cocoa powder and garnish with chocolate shavings if desired.

# Expert Tips:

01 -
  • The coffee syrup soaks into each cupcake creating pockets of mocha flavor that remind you of tiramisu but in handheld form
  • Mascarpone frosting is lighter and more sophisticated than traditional buttercream yet still feels indulgent
02 -
  • The cupcakes must be completely cool before brushing with syrup or the moisture will make them dense instead of soaked
  • Mascarpone frosting can separate if whipped too long or if the cheese warms up so work quickly and keep everything cold
03 -
  • Use a squeeze bottle instead of a brush for the coffee syrup to control exactly how much each cupcake gets
  • Place your piping bag in a tall glass while filling it to prevent messes and keep the frosting contained

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