Tiramisu Cupcakes
 
Prep time
Cook time
Total time
 
All the flavors of tiramisu, in a cupcake.
Category: Dessert
Yield: 24 cupcakes
Ingredients
Mascarpone Filling
  • 1 cup (8 oz) mascarpone cheese
  • 3 Tbsp Kahlua
  • ¼ cup sweetened condensed milk
  • 1 8-ounce tub frozen vanilla whipped topping (I use Trader Joe's)
Cupcakes
  • 3 cups all-purpose flour
  • 3½ tsp baking powder
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 1 Tbsp vanilla extract
  • 1 cup milk
Coffee Basting Liquid
  • ⅔ cup water
  • ½ cup powdered sugar
  • 1½ Tbsp instant coffee
Frosting
  • 1 8-oz package cream cheese, at room temperature
  • 1 stick (4 oz) unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Dark chocolate, to garnish (optional)
Instructions
Mascarpone Filling:
  1. Beat mascarpone, Kahlua, and sweetened condensed milk until well-combined. Fold in whipped topping. Cover and refrigerate for at least 4 hours or overnight. Attempt to refrain from eating it all with a spoon while you wait.
Cupcakes:
  1. Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside. Combine flour and baking powder in a small bowl and set aside.
  2. In a medium bowl or the bowl of a stand mixer, cream the butter and sugar until pale and fluffy, about two minutes. Beat in eggs one at a time, mixing well between each addition. Add vanilla and beat just until incorporated.
  3. Add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until combined and smooth.
  4. Divide batter evenly among cupcake liners, filling each ⅔ - ¾ full. Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for five minutes, then remove to wire racks to cool completely.
Coffee Basting Liquid:
  1. While the cupcakes are baking, boil the ⅔ cup of water. Stir in instant coffee and powdered sugar and set aside to cool.
Frosting:
  1. Beat the cream cheese on medium speed until fluffy, about one minute. Add the butter and beat until fluffy and incorporated, another minute. Beat in powdered sugar, one cup at a time, until smooth. Beat in vanilla.
Put it all together:
  1. Poke several sets of holes in the top of each cooled cupcake with a fork. Using a basting brush, brush the coffee mixture generously on the top of each cupcake.
  2. Fill a pastry bag with a small tip or a condiment bottle with the mascarpone filling. Place the tip into the center of each cupcake and fill until it looks like it's about to burst (this is a fun game for me). A good place for the leftover filling is your mouth.
  3. Frost each cupcake and garnish with dark chocolate shavings (I use a vegetable peeler or microplane zester, depending on my mood).
Recipe by Baked In at https://www.baked-in.com/2013/01/15/tiramisu-cupcakes/