Tiramisu Cupcakes

All the goodness of Tiramisu in a hand held cupcake!

One of my favorite desserts is Tiramisu. If you’ve ever made it or eaten it, you know it can be time consuming and messy. I wanted to make it into something that was easy to make and easy to eat and….TADA!!! A Tiramisu Cupcake was created! It has all of the flavors of the original dessert, only it’s much easier to eat! I shared some of the cupcakes with my parents and my mom’s reaction was the best! Needless to say, she can’t wait until I make these again! This version was originally created Gluten Free. Side note: I have a gluten allergy so the majority of my recipes are able to be made gluten free.

Chocolate Espresso Cupcake:

1 ½ Cup Flour

1 ½ tsp Baking Soda

½ tsp Salt

2 Cups Sugar

11 Tablespoons Butter-Melted

1 Cup Milk

2 Eggs

1 Cup Cocoa Powder

1 Cup Hot Espresso

In a large bowl mix flour, baking soda, salt, and sugar together

Add melted butter, milk, and eggs and mix until just combined

In a separate bowl combine cocoa powder and espresso until thoroughly combined (Let this mixture sit for a couple minutes)

Add the cocoa mixture to the rest of the cake batter and mix until just combined (The batter will be thin)

Spoon into greased cupcake liners (Only fill about ¾ full. You may have extra batter but do NOT overfill the cupcakes.)

Bake at 350 for 17 minutes

Filling:

8oz Mascarpone Cheese

½ Cup Heavy Cream

1 tsp Vanilla

½ Cup Sugar

In a medium bowl whip together mascarpone cheese, heavy cream, vanilla, and sugar

Set aside and chill for at least 30 minutes

Espresso Buttercream:

4 Sticks Butter- Unsalted and Room Temp

3 Cups Powdered Sugar

1 tsp Vanilla

8 Tablespoons Espresso-Chilled Completely

Pinch of Salt

In a large bowl beat the room temp butter for 5 minutes

Slowly add powdered sugar and vanilla

Mix until combined

Slowly add the chilled espresso 1 tablespoon at a time

Add a pinch of salt and beat mixture for 5 minutes

Assembling the Cupcakes:

Cut a small circular hole in the completely cooled cupcake, making sure to keep the top

Add a small dollop of the mascarpone mixture and place the cupcake top back on

Pipe the buttercream on top of the cupcake

(Optional- You can dust cocoa powder on the frosted cupcakes and top with a chocolate covered espresso bean)