Ingredients
For this tiramisu cupcake recipe, I recommend using unpeeled almonds for the dough. The result is an exciting consistency of the cupcakes 😉
The dough of the tiramisu cupcakes and the mascarpone frosting can be made, for example, with ready-made chocolate cappuccino powder (or any other kind). The chocolate note gives the cupcakes that special something - however, homemade espresso with milk and sugar also works.
How to make the Tiramisu Cupcakes
You want to know, how to make the Tiramisu Cupcakes? Keep on reading. First things first: Preheat the oven to 360°F/180°C. Beat the soft butter with the sugar until fluffy and stir in the eggs one by one. Now, mix the flour with the almonds and baking powder.
Then, prepare the latte, alternatively a cappuccino and let it cool down. Stir in bitter almond flavoring or amaretto. Add the flour mixture to the egg mixture, alternating with the coffee and mascarpone. Mix briefly but vigorously to form a homogeneous dough. Now it's time to divide the dough among 12 cupcakes or muffin tins and place it on a muffin tray. Bake for about 25 minutes. Let cool.
To soak, prepare 100 ml iced coffee or cappuccino and mix with bitter almond or amaretto. Cut small cones or triangles from the cupcakes with a sharp knife. Pour about a teaspoon of coffee into each hole, replace the cone. Use the remaining coffee for topping.
For the frosting, whisk the mascarpone with the remaining iced coffee (about 50 ml), dry iced coffee powder and bourbon vanilla sugar until smooth. Whip the cream with the cream stiffener until stiff. Fold into the mascarpone cream. Decorate cupcakes with a piping bag and star-shaped nozzle. Refrigerate cupcakes until ready to serve. They're sooo delicious!
Top Tip
Also delicious: Tiramisu cupcakes without alcohol. If you want to bake the tiramisu cupcakes without alcohol (like me), use a few drops of bitter almond oil. You can freeze the cupcakes without topping very well.
Recipe Card
Tiramisu Cupcakes
Ingredients
For the cupcakes
- 130 grams (⅔ cup) butter, soft
- 110 grams (⅔ cup) sugar
- 4 eggs, medium
- 230 grams (1 ¾ cups) all-purpose flour
- 100 grams (1 cup) ground almonds
- 3 teaspoons baking powder
- 120 grams (½ cup) mascarpone
- 100 milliliters (½ cup) cold latte
- 5 drops bitter almond oil, or 1 teaspoon of amaretto
For soaking
- 100 milliliters (½ cups) latte
- 3 drops bitter almond oil, or 1 teaspoon of Amaretto
For the frosting
- 250 grams (1 cup) mascarpone
- 3 teaspoons instant coffee powder
- 50 grams (⅓ cup) bourbon vanilla sugar, or powdered sugar
- 200 grams (¾ cups) cream
- 1 small bag cream stiffener
Instructions
- Preheat the oven to 360°F/180°C. Beat the soft butter with the sugar until fluffy. Stir in the eggs one by one. Mix the flour with the almonds and baking powder.
- Prepare the latte, alternatively a cappuccino and let it cool down. Stir in bitter almond flavoring or amaretto. Add the flour mixture to the egg mixture, alternating with the coffee and mascarpone. Mix briefly but vigorously to form a homogeneous dough.
- Divide dough among 12 cupcakes or muffin tins and place it on a muffin tray. Bake for about 25 minutes. Let cool.
- To soak, prepare 100 ml iced coffee or cappuccino. Mix with bitter almond or amaretto. Cut small cones or triangles from the cupcakes with a sharp knife. Pour about a teaspoon of coffee into each hole, replace cone. Use remaining coffee for topping.
- For the frosting, whisk the mascarpone with the remaining iced coffee (about 50 ml) and dry iced coffee powder and bourbon vanilla sugar until smooth. Whip the cream with the cream stiffener until stiff. Fold into the mascarpone cream. Decorate cupcakes with a piping bag and star-shaped nozzle. Refrigerate cupcakes until ready to serve.
Notes
- For the dough and frosting and to soak, you can use instant iced coffee powder mixed with cold milk, for example. Instead, cooled ready-made cappuccino is also suitable. If you want to use conventional espresso, you should add a sip of milk to the desired amount of liquid and stir in 2 teaspoons of sugar for each.
- If you're in a hurry, it's easy to avoid cutting out small cones and simply prick the cupcakes several times with a fork and drizzle.
- The Tiramisu Cupcakes should be stored in the refrigerator. They keep well for 1-2 days, even the frosting remains stable.
- To make sure you succeed with these cupcakes, read through my basic recipe. Here are answers to common questions like: Why do cupcakes fall apart?
Ingredient substitutions
Variations
With the tasty tiramisu frosting, they will survive about two days. If you don't eat them all within the two days already, which is quite likely 😉 … By the way, I know the problem also from my chocolate lava cake, the crumble pear muffins and my waffle recipe for example.
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