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Tiramisu Cupcakes
Tiramisu Cupcakes
Tiramisu cupcakes are delicious, small versions of the more elaborate traditional Italian dessert.
You will find a number of different versions of tiramisu cupcakes if you search the internet.
I tried a number of different recipes before coming up with this recipe.  I took what I liked from each
one and combined it into, what I think is, a luscious little cupcake.  The cake recipe alone is very
flavorful and would be nice with any of your favorite frostings or glazes.
Tiramisu Cupcakes
(Makes 12 cupcakes)


1/2 cup butter, room temperature
3/4 cup sugar
4 egg yolks
3 ounces milk
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt

Coffee Soaking Syrup:
1/2 tablespoon
1/4 cup water
1 tablespoon sugar
1 tablespoon dark rum or coffee liqueur

Chocolate Ganache Glaze:
1/4 cup heavy cream
3 ounces bittersweet or semi-sweet chocolate, coarsely chopped

Icing and Garnish:
8 ounces mascarpone
1/3 cup confectioners’ sugar
1 tablespoon sweet Marsala
1/2 cup heavy cream
Cocoa Powder
Chocolate shavings


To make the cupcakes:
Preheat oven to 350 degrees F. Line 12 cup muffin pan with cupcake liners.

Sift together the flour, baking powder, and salt; set aside.
With an electric mixer, beat together the butter and sugar until light and fluffy.
Beat in the egg yolks, one at a time.  Add the vanilla. Beat in the flour mixture
alternately with the milk, beating until well combined. Pour the batter into the
prepared pan. Bake for 18 to 20 minutes, until a cake tester inserted in the
center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes.
Transfer the cupcakes to a wire rack and add the coffee soaking syrup while they
are still warm.

To make the coffee soaking syrup:
Bring the coffee powder, water, and sugar to a boil in a small saucepan.
Remove from the heat and stir in the rum or coffee liqueur. Use a small knife or
skewer to poke several holes in the top of each cupcake. Brush the syrup over
the cupcakes 2 or 3 times; the tops should be moist but not soggy.

To make the chocolate ganache:
Put the heavy cream in a small saucepan and bring to a simmer.
Put the chocolate in a small bowl. Pour the hot cream over the chocolate and let
it sit for 1 minute. Stir the mixture until smooth and shiny. Dip and swirl the top
of each cupcake in the ganache. Allow the ganache to set for a few minutes
before adding the icing.

To make the icing:
Use an electric mixer to beat together the mascarpone, sugar, and Marsala until
well blended. Add the heavy cream and continue beating until fluffy, about 1
minute. Fill pastry bag (use the tip of your choice) with the icing mixture.
Frost the tops of the cupcakes.
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Italian Rum Cake
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