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Chocolate Tiramisu Cupcakes with Espresso Mascarpone Frosting

Three decadent chocolate tiramisu cupcakes topped with light brown frosting and drizzled with dark chocolate syrup.
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Bake these rich chocolate cupcakes infused with coffee and topped with a light, creamy mascarpone frosting for a delicious Tiramisu inspired treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee or espresso
  • 1/2 cup mascarpone cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup strong brewed espresso, cooled
  • 2 tablespoons coffee liqueur or Marsala wine (optional)
  • 4 ounces bittersweet chocolate, melted and cooled slightly (for drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the granulated sugar and mix well.
  3. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Carefully pour the hot coffee or espresso into the batter and mix on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the frosting, beat the softened butter and mascarpone cheese together until smooth. Gradually add the sifted powdered sugar, beating until light and fluffy.
  8. Beat in the cooled espresso and the coffee liqueur or Marsala wine, if using, until the frosting is smooth and spreadable.
  9. Prepare the drizzle by melting the bittersweet chocolate. Let it cool slightly so it is pourable but not hot.
  10. Once the cupcakes are completely cool, pipe or spread the espresso mascarpone frosting onto each one. Drizzle the melted chocolate over the frosting.

Notes

  • For an alcohol-free version, substitute the coffee liqueur with 1 teaspoon of rum extract mixed with 1 tablespoon of strong brewed coffee.
  • To make stable mascarpone frosting, ensure your butter and mascarpone are properly softened but not warm. Do not overbeat once the powdered sugar is added.
  • Use high-quality Dutch-process cocoa powder for the deepest chocolate flavor in your moist chocolate cake recipe.
  • These make excellent make ahead dessert cupcakes; frost them up to 4 hours before serving.

Nutrition

Find it online: https://kitchenuser.net/chocolate-tiramisu-cupcakes-recipe/