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    Home Β» Recipes Β» Cakes and Cupcakes

    Tiramisu Cupcakes

    Published: Aug 3, 2012 Β· Modified: Jul 19, 2016 by Coleen Β· This post may contain affiliate links.

    Tiramisu, an Italian dessert whose name translates to "pick me up," combines a few of my favorite things: coffee, chocolate, and rich, creamy custard. If tiramisu is listed on a restaurant dessert menu, you can bet I'll order it. I learned how to make it at home, and I love to make it when I have company over.Β 

    The thing about classic tiramisu, though, is that the custard contains raw eggs, so the FDA warns that pregnant women, the elderly, or those with compromised immune systems should not eat it. So, I started to look for other dishes with the flavor of tiramisu: coffee, sweetened mascarpone, and sprinkle of chocolate.Β 

    In a Google search, I found the blog Your Cup of Cake, who made tiramisu cupcakes by reader-request back in March. They sounded delicious, with a layer of white cake and one of coffee-flavored cake baked together, a filling of sweetened mascarpone cheese, and a whipped cream cheese icing. In browsing through her blog, I found a lot of other fabulous cupcakes that I've bookmarked to make later!

    I was not disappointed with these cupcakes! The cake part was moist and slightly tangy, thanks to the Greek yogurt and buttermilk. The sweetened mascarpone tasted just like the custard of traditional tiramisu. And the icing, oh, the icing! I could've eaten it straight out of the bowl with a giant spoon. It's so light, slightly sweet, with a hint of cream cheese flavor. These cupcakes have all the delicious flavor of tiramisu without the FDA warning.Β 

    Tiramisu Cupcakes
    Very slightly adapted from Your Cup of Cake
    Yield: 24 cupcakes

    Ingredients
    For the cake:

    • 2 egg whites
    • 1 egg
    • β…“ cup oil
    • ΒΎ cup buttermilk
    • ΒΎ cup Greek yogurt sour cream
    • 2 teaspoons vanilla extract
    • 1 box White Cake Mix
    • ΒΌ cup strong coffee*

    For the filling:

    • 8 oz mascarpone
    • 2 teaspoon strong coffee
    • 1 teaspoon sweet Marsala wine or dark rum**
    • Β½ cup powdered sugar

    For the icing:

    • 8 oz cream cheese, softened
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 pint heavy whipping cream, chilled

    Directions

    1. Preheat oven to 350 degrees. Line cupcake tins with paper baking cups.Β 
    2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the egg, egg whites, oil, buttermilk, Greek yogurt or sour cream, and vanilla. Sift the cake mix over the wet ingredients, and stir on low for 30 seconds, then beat on medium for 2 minutes. Pour half of the cake batter into another bowl and set aside.Β 
    3. Take the remaining cake batter, and divide it among the baking cups (each should be filled about a third of the way).Β 
    4. Stir the coffee into the reserved cake batter just until evenly combined. Spoon it on top of the white cake in the baking cups.Β 
    5. Bake for 16 to 18 minutes. When done, let the cupcakes cool in the tins for 5 to 10 minutes, then remove and let cool completely on cooling racks.Β 
    6. To make the filling, beat together the mascarpone cheese, Β½ cup powdered sugar, coffee and Marsala wine or rum until thoroughly combined.Β 
    7. Remove the center of each cupcake (see this blog for 3 different methods). Place the mascarpone cheese filling in a pastry bag fitted with a medium round tip and pipe some of the filling into each cupcake.Β 
    8. To make the icing, place the cream cheese and the powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until smooth, then whisk in the vanilla. Turn the mixer speed to low and gradually add the heavy cream. Once the cream is fully incorporated, turn the speed to medium-high (around speed 6 on a KitchenAid) and whip until stiff peaks form.Β 
    9. Place the icing in a pastry bag fitted with a large round tip and pipe onto each cupcake.Β 
    10. Store cupcakes in the refrigerator. Just before serving, sift cocoa powder over top of the icing.Β 
    * – I dissolved 2 teaspoon of instant coffee in Β½ cup boiling water, and measured out the coffee for both the cake and the filling from that.
    ** – If you don't want to use wine or liquor, simply use an even tablespoon of strong coffee, or replace the teaspoon of wine or liquor with 2 teaspoon of rum extract.

    More Cakes and Cupcakes

    • Lemon Pound Cake
    • Caramel Apple Crumb Cake
    • King Bundt Cake
    • Chocolate-Covered Strawberry Layer Cake

    Reader Interactions

    Comments

    1. kellisretrokitchenarts says

      August 03, 2012 at 11:48 am

      YUM! I saw this on Google + and I'm sure I can make it.....So beautiful!

      Reply
      • DNCWWO says

        August 03, 2012 at 11:57 am

        Thank you!

        Reply
    2. CJ - Food Stories says

      August 05, 2012 at 10:33 am

      Never knew this was also referred to as a pick me up ... Now I know why I love these so much ... Happy Sunday πŸ™‚

      Reply
    3. Hillary Miller says

      August 08, 2012 at 10:33 pm

      Gosh!
      We really love the way you shot Tiramisu Cupcakes
      You are really not just a food blogger, we think that you are a profesional food photographer.

      As a food photography site, we're always looking for best food pictures to feature on our site http://www.foodporn.net/

      Why don't you submit yours and make other people hungry.
      You know it’s fun to make others hungry. Especially when they are so hungry they finally want to create your recipe. πŸ™‚
      It is worth the try. πŸ™‚
      Thanks!

      Reply
    4. Smilyte says

      October 26, 2012 at 8:20 am

      Sounds like a totally awesome recipe to try out making tonight πŸ˜€

      Just one question: what is the size of cupcake tins? I would like to make less cupcakes, but i usually use slightly bigger than standard forms. i have wilton silicone cupcake pan.

      Reply
      • DNCWWO says

        October 26, 2012 at 8:23 am

        I used a standard size cupcake tin to make these. Using a slightly larger pan should still work fine, the cupcakes may just need to bake a few minutes longer.

        Reply
    5. Lapinka says

      May 15, 2013 at 3:22 pm

      Hi! I tried this recipe and found it really tasty. I post the recipe on my blog (http://crafty-lapinka.blogspot.cz/2013/05/tiramisu-cupcakes.html), slightly edited as well, because I didn't have some of the ingredients at home. I hope you don't mind. πŸ™‚
      Have a nice day! πŸ™‚

      Reply
      • Coleen says

        May 15, 2013 at 3:36 pm

        Thanks for letting me know! I'm glad you liked the cupcakes!

        Reply

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