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Tiramisu Cupcakes
Decadent Espresso-Infused Tiramisu Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup brewed espresso, cooled
8 oz mascarpone cheese
1 cup heavy cream
1/4 cup powdered sugar
2 tablespoons coffee liqueur
2 tablespoons unsweetened cocoa powder for dusting
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt.
Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and espresso. Begin and end with the dry ingredients.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely.
While the cupcakes cool, prepare the frosting by beating the mascarpone cheese, heavy cream, powdered sugar, and coffee liqueur together until stiff peaks form.
Once the cupcakes are cool, frost each one with the mascarpone mixture using a piping bag or spatula.
Lightly dust the tops of the cupcakes with cocoa powder before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 cupcakes