Description
Delight in the luscious fusion of coffee-soaked cupcake batter and creamy mascarpone buttercream in these Tiramisu Cupcakes. Combining classic tiramisu flavors with a moist, tender crumb, these cupcakes are swirled with espresso and topped with a rich, fluffy buttercream, finished with a dusting of cocoa powder for an elegant and indulgent treat perfect for any occasion.
Ingredients
Cupcake Batter
- 150 g all-purpose flour
- 50 g almond flour (can be replaced with all-purpose flour)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 70 g butter (room temperature)
- 200 g granulated sugar
- 3 large eggs (room temperature)
- 150 g sour cream (12-18%, room temperature or full-fat Greek yogurt)
- 2 tbsp vegetable oil (e.g. canola oil)
- 1 ½ tsp vanilla extract
- 1 tbsp instant espresso powder
Mascarpone Buttercream
- 200 g butter
- 100 g mascarpone cheese
- 360 g powdered sugar
- 1/2 tsp vanilla bean paste
- 2 tsp Amaretto (or vanilla extract)
- Cocoa powder for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 160ºC (320ºF) in conventional mode. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl and set aside to ensure even distribution of leavening agents.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat the butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
- Add Eggs: Add the eggs one at a time to the creamed mixture, mixing on low speed after each addition until just combined.
- Combine Wet and Dry Mixtures: Scrape down the sides of the bowl, then add the sifted flour mixture gradually, mixing on low speed until just incorporated.
- Add Sour Cream, Oil, and Vanilla: Mix in the sour cream, vegetable oil, and vanilla extract on low speed until just combined; avoid over-mixing to maintain a tender crumb.
- Fold Batter: Gently fold the batter with a rubber spatula to ensure uniform mixing.
- Prepare Espresso Batter: Transfer half of the batter to a separate bowl and fold in the instant espresso powder gently until fully dissolved and smooth.
- Fill Cupcake Liners: Alternate spoonfuls of plain and espresso batter into each cupcake liner. Use a toothpick to swirl the two batters together to create a marbled effect.
- Bake: Bake the cupcakes for 20-23 minutes or until a cake tester inserted into the center comes out clean.
- Cool: Allow cupcakes to cool on a wire rack. After 5 minutes, gently remove them from the tray and cool completely before frosting.
- Prepare Buttercream: Remove butter and mascarpone from the fridge 10 minutes before use. Cube the butter and sift the powdered sugar for smoothness.
- Cream Butter: Beat the butter in a stand mixer or with a hand mixer for 4 minutes on medium-high speed until fluffy. Scrape the bowl and continue beating for another 2 minutes.
- Add Mascarpone: Mix in the mascarpone for 1 minute on low speed until fully incorporated and smooth.
- Add Sugar and Flavor: Scrape down the sides. Add half the powdered sugar, vanilla bean paste, and Amaretto. Mix on low speed until combined. Scrape again, add remaining sugar, and mix until smooth. Give a final 1-minute mix for a creamy texture.
- Pipe and Finish: Fill a piping bag fitted with a large round tip (e.g., Wilton 1A) with the buttercream. Pipe generous swirls on cooled cupcakes and finish with a dusting of cocoa powder for classic tiramisu flair.
Notes
- Use almond flour for a subtle nutty flavor or substitute with all-purpose flour if unavailable.
- Ensure all wet ingredients are at room temperature for better batter consistency.
- Do not overmix the batter to keep cupcakes tender and light.
- Instant espresso powder dissolves better than regular coffee in batter, maintaining moisture.
- The mascarpone buttercream should be kept cool but spreadable; refrigerate briefly if too soft.
- Amaretto adds authentic tiramisu flavor but can be swapped with vanilla extract for a non-alcoholic version.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to dairy ingredients.
