A creamy vanilla cupcake soaked in a Kahlua coffee drizzle then topped with Mascarpone Amaretto frosting and a dusting of cocoa powder, oh my! These tiramisu cupcakes are a cake take on one of my favorite desserts in the world. And they taste just like a classic tiramisu, only they are much easier to make!
As far back as I can remember I have loved coffee flavored desserts. While other kids were ordering mint chip ice cream, I was coffee all the way! Just the smell of coffee has always made me happy. Maybe my early coffee sweet tooth was why I was so hyper when I was a kid.
I still love coffee. Correction, now I NEED coffee as much as I love it! And any trip to an Italian restaurant, tiramisu is still my first dessert choice. And our freezer always has a pint of coffee Haagan Dazs that I sneak bites of during the day. Now you know my dirty little secret! And if that’s my secret then I definitely need a juicer life!
I had these Tiramisu cupcakes in the blog cue even before I made my popular Copycat Starbucks Cloud Macchiato. But it’s pretty awesome how these could definitely fulfill a Starbucks Cloud Macchiato Cupcake craving! In both looks and taste, these cupcakes are all about coffee, unique flavor, and a fluffy frosting that is piped out to look a lot like a fluffy cloud. To transform these cupcakes into a whipped coffee cupcake, see recipe notes.
Tiramisu
Let’s talk tiramisu. A classic tiramisu has layers of liqueur and coffee soaked ladyfingers or sponge cake that is layered within mascarpone custard then dusted with unsweetened cocoa powder.
*This tiramisu cupcake recipe can also be made into one single 9 inch cake round. If making a single cake, grease a 9 inch round baking pan. Adjust the baking time to 24-30 minutes, or until a toothpick inserted comes out clean. Then follow the same method to soak and pipe cream.
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Tiramisu Cupcakes
While tiramisu is made with raw egg yolks for that decadent and sultry custard, these tiramisu cupcakes will give you the taste and texture of the dessert without any of the raw eggs. These are also very simple to prepare. They take 3 steps to make: the vanilla cupcakes, the coffee kahlua soak, and the boozy mascarpone frosting.
To begin, preheat your oven to 350 degrees and line cupcake tins. These make 14-15 cupcakes, so keep that in mind when you dole out your batter.
Start by making your vanilla cupcake batter. Use a mixer to cream your butter and sugar until fluffy and pale, about 4 minutes. Then add the eggs one at a time and beat after each addition, scraping down the bowl. Then add your vanilla extract.
In a separate bowl, whisk together the dry ingredients of cake flour, baking powder, and salt. Add half of this mixture to the batter and mix it to incorporate using the lowest setting.
Then add the milk and mascarpone and mix on low setting until just combined before adding the last of the dry ingredients. Using all sour cream gives these cupcakes a soft, creamy and rich taste.
Next, use a cupcake scoop to evenly distribute the tiramisu cupcake batter.
Bake for approximately 18-22 minutes, until the cake springs back when touched and a toothpick inserted comes out clean. Let them sit in the cupcake tins for a few minutes before removing them to cool on a rack.
Kahlua Coffee Syrup
Meanwhile, make your kahlua coffee syrup. While the consistency isn’t syrupy, this is will be used to soak your cupcakes. Make very strong coffee or use espresso shots to equal 1/3 cup. To the hot coffee, stir in your sugar until dissolved. Then whisk in Kahlua.
Once the cupcakes are cool. use a fork to pierce a bunch of holes into the tops of the tiramisu cupcakes. Leave a border of edges from piercing. Then take a pastry brush and brush the kahlua coffee syrup over each of the cupcakes. Repeat until it is all used up.
Boozy Mascarpone Frosting
This is sultry frosting for sure. Whip the mascarpone cheese first for 30 seconds. Then turn mixer to low to add powdered sugar gradually. Turn mixer back to medium high speed after powdered sugar incorporates.
As mascarpone is a looser consistency than cream cheese, you will see that it isn’t completely set before you add your heavy whipping cream. It will get fluffier and whipped. Then add in your Amaretto. Whip it up for a minute more.
Then immediately pipe your boozy mascarpone frosting onto each coffee soaked Tiramisu cupcake.
Dust on some unsweetened cocoa powder for a finishing touch.
To mimic a Starbucks Cloud Macchiato cupcake, omit the liquor and drizzle on some caramel sauce!
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Tiramisu Cupcakes
A creamy vanilla cupcake soaked in a Kahlua coffee drizzle then topped with Mascarpone Amaretto frosting and a dusting of cocoa powder, these are a cupcake version of Tiramisu.
Ingredients
Cupcakes
- 1/2 cup butter unsalted, room temp
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 Tablespoons Mascarpone cheese
- 1 1/3 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Coffee Kahlua Soaking Syrup
- 2 tablespoons Kahlua
- 1/3 cup strong, hot coffee
- 2 tablespoons granulated sugar
Boozy Mascarpone Frosting
- 1/2 cup mascarpone cheese
- 1 cup heavy cream
- 2/3 cup powdered sugar
- 2 tablespoons Amaretto
- 2 tablespoons unsweetened cocoa powder for dusting on top
Instructions
Creamy Vanilla Cupcakes
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Preheat oven to 350 degrees. Line 15 muffin tins.
Use a mixer to cream your butter and sugar until fluffy and pale, about 4 minutes. Then add the eggs one at a time and beat after each addition, scraping down the bowl. Then add your vanilla extract.
In a separate bowl, whisk together the dry ingredients of cake flour, baking powder, and salt. Add half of this mixture to the batter and mix it to incorporate using the lowest setting.
Then add the milk and mascarpone, and mix on low setting until just combined before adding the last of the dry ingredients.
Next, use a cupcake scoop to distribute the tiramisu cupcake batter.
Bake for approximately 18-21 minutes, until the cake springs back when touched and a toothpick inserted comes out clean. Let them sit in the cupcake tins for a few minutes before removing them to cool on a rack
Boozy Coffee Soak
-
Make very strong coffee or use espresso shots to equal 1/3 cup. To the hot coffee, stir in your sugar until dissolved. Then whisk in Kahlua.
Once the cupcakes are cool. use a fork to pierce a bunch of holes into the tops of the tiramisu cupcakes. Leave a border of edges from piercing. Then take a pastry brush and brush the Kahlua coffee syrup over each of the cupcakes. Repeat until it is all used up.
Mascarpone Frosting
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This is sultry frosting for sure. Mascarpone cheese gets whipped with powdered sugar first. As mascarpone is a looser consistency than cream cheese, you will see that it isn’t completely set before you add your heavy whipping cream. It will get fluffier and whipped. Then add in your Amaretto. Whip it up for a minute more.
Then immediately pipe your boozy mascarpone frosting onto each coffee soaked Tiramisu cupcake.
Dust with unsweetened cocoa powder.
Recipe Notes
To turn these into Starbucks Cloud Macchiato Cupcakes, omit alcohol throughout recipe and add a drizzle of caramel sauce over cupcakes.
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