Irresistibly Decadent Chocolate Tiramisu Cupcakes You’ll Love Recipe
Introduction
These Irresistibly Decadent Chocolate Tiramisu Cupcakes combine the rich flavors of classic tiramisu with the convenience of a cupcake. Moist chocolate cake meets a creamy espresso mascarpone filling, making them perfect for any dessert craving.
Ingredients
- 1 cup All-Purpose Flour (Substitute with gluten-free all-purpose blend)
- 1/2 cup Cocoa Powder (Dark cocoa for deeper taste)
- 1 tbsp Baking Powder (Check for freshness)
- 3/4 cup Granulated Sugar (Coconut sugar as alternative)
- 2 large Eggs (Flax eggs for plant-based)
- 1/2 cup Milk (Almond milk for dairy-free)
- 1/3 cup Vegetable Oil (Melted butter as alternative)
- 1 cup Espresso (Use instant coffee if preferred)
- 1 cup Mascarpone Cheese (Ricotta as alternative)
- 2 tbsp Cocoa Powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, and granulated sugar.
- Step 3: In a separate bowl, whisk together the eggs, milk, and vegetable oil until smooth.
- Step 4: Gradually pour the wet ingredients into the dry mixture, stirring gently to combine.
- Step 5: Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 18-20 minutes.
- Step 6: While the cupcakes cool, whip together the mascarpone cheese and espresso until fluffy.
- Step 7: Once cooled, carefully cut off the tops and scoop out some of the center, filling with the espresso mascarpone mixture.
- Step 8: Dust the tops of your cupcakes with cocoa powder before serving.
Tips & Variations
- For a dairy-free version, substitute milk with almond milk and use flax eggs with dairy-free mascarpone alternatives or coconut cream.
- If you prefer a stronger coffee flavor, add more espresso to the mascarpone filling or use a coffee liqueur.
- Try dusting with cinnamon or topping with chocolate shavings for added texture and flavor.
- Make sure to check the freshness of your baking powder to ensure cupcakes rise properly.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the mascarpone filling, these cupcakes are best enjoyed fresh. Reheat slightly at room temperature or serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Add the espresso mascarpone filling and cocoa powder dusting just before serving to keep them fresh.
What can I use instead of mascarpone cheese?
Ricotta cheese works well as a substitute for mascarpone. For a lighter option, you can also mix cream cheese with a little heavy cream or use dairy-free cream alternatives.
PrintIrresistibly Decadent Chocolate Tiramisu Cupcakes You’ll Love Recipe
Indulge in these Irresistibly Decadent Chocolate Tiramisu Cupcakes, a perfect blend of rich chocolate flavor and classic Italian tiramisu elements. Moist cocoa-infused cupcakes are filled with a luscious espresso mascarpone cream for a delightful dessert that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour (Substitute with gluten-free all-purpose blend)
- 1/2 cup Cocoa Powder (Dark cocoa for deeper taste)
- 1 tbsp Baking Powder (Check for freshness)
- 3/4 cup Granulated Sugar (Coconut sugar as alternative)
Wet Ingredients
- 2 large Eggs (Flax eggs for plant-based)
- 1/2 cup Milk (Almond milk for dairy-free)
- 1/3 cup Vegetable Oil (Melted butter as alternative)
Filling & Topping
- 1 cup Espresso (Use instant coffee if preferred)
- 1 cup Mascarpone Cheese (Ricotta as alternative)
- 2 tbsp Cocoa Powder
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and granulated sugar to evenly distribute the leavening and cocoa.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil until the mixture is smooth and homogeneous.
- Make the Batter: Gradually pour the wet ingredients into the dry mixture, stirring gently to combine without overmixing, to achieve a smooth cupcake batter.
- Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Prepare the Espresso Mascarpone Filling: While the cupcakes cool, whip together the mascarpone cheese and espresso until fluffy and smooth, creating a rich filling.
- Fill the Cupcakes: Once cooled, carefully remove the tops of the cupcakes and scoop out some of the center to create space. Fill this cavity with the whipped espresso mascarpone mixture.
- Top and Serve: Dust the tops of your filled cupcakes with cocoa powder for a classic tiramisu finish before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend.
- Dark cocoa powder can enhance the chocolate flavor intensity.
- For a dairy-free variation, use almond milk instead of regular milk and a plant-based mascarpone alternative if available.
- Flax eggs can be used to make the recipe vegan-friendly.
- Make sure the baking powder is fresh to ensure proper rising of the cupcakes.
- Brew fresh espresso or use strong instant coffee for authentic tiramisu flavor.
- Be gentle when mixing wet and dry ingredients to avoid tough cupcakes.
- Allow cupcakes to cool completely before filling to prevent melting of the filling.
Keywords: Chocolate Tiramisu Cupcakes, Espresso Mascarpone, Italian Dessert, Chocolate Cupcakes, Tiramisu Inspired
