Super-moist cupcakes soaked with a brandy coffee mixture, filled with mascarpone custard and topped with brandy-flavored Swiss buttercream. These are the BEST cupcakes I’ve ever had!
What Type of Alchohol is Used in Tiramisu?
Marsala wine is a traditional choice but my version has brandy and Kahlua. You can add favorite flavors like Frangelico, Amaretto, etc.
Can I use regular coffee for tiramisu?
Tiramisu should be made with espresso. I Use a moka pot to make an extremely strong, espresso-like coffee but if you don’t have either then try using instant espresso powder.
What Cheese is Used For Tiramisu?
Mascarpone cheese is used for tiramisu. I would describe it’s as cream, like whipping cream with the consistency of sour cream. If you can’t find it at your local market I have a hack for you!
WHAT IF YOU CAN’T FIND MASCARPONE ANYWHERE?!?
A while back I was making a cake with a mascarpone buttercream and realized mine had expired! I didn’t have time to go to the market so I followed Nigella’s advice for a reasonable facsimile and mixed the following ingredients together until combined. Make sure they are all at room temperature!
8oz cream cheese
1/4 cup heavy cream
2 tbs unsalted butter
How to Make Tiramisu Cupcakes
For the Cake: Preheat oven to 350 degrees. Add cupcake papers to pan. Sift the sugar, baking powder, flour and salt into a stand mixer fitted with a paddle attachment.
2. In a large bowl, mix the milk, sour cream, egg whites, and extracts. Use a fork until even throughout.
3. Add the butter in cubes in small numbers into the dry mixture in the stand mixer. Continue on low for an additional 2 minutes. The mixture will be crumbly with tiny pieces of butter covered in flour.
4. Put 1/2 cup of the milk mixture to the side. Add the rest to the flour mixture. On medium speed setting, beat for 1.5 minutes. Add the 1/2 cup and beat for an additional 1 minute. Evenly distribute the batter into cupcake pan. Bake for 20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool.
6. For the Syrup: You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you’re ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).
7. Transfer cooled, mascarpone custard to a piping bag. Core cupcakes with a corer or scoop out with a small spoon. Drizzle the coffee mixture into cupcake hole.
8. Pipe the mascarpone filling into inside.
9. Pipe dollops of Swiss Buttercream on the top, using an 869 Tip. Dust with more cocoa powder and top with a chocolate covered espresso bean.
If you’ve tried these tiramisu cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Tiramisu Cupcakes
Ingredients
INGREDIENTS:
For the Cupcakes:
- 2 1/4 cups cake flour 247g
- 1 cup milk 236g, room temperature
- 6 egg whites room temperature
- 2 tsp almond extract 10mL
- 1 tsp vanilla extract 5mL
- 1 1/2 cup granulated sugar 300g
- 1 tsp baking powder 4g
- 1 tsp table salt 6g
- 1 1/4 sticks unsalted butter 145g, softened but still cool
- 1/4 cup sour cream 57g
For the Swiss Meringue Buttercream:
- 5 egg whites room temperature
- 1 ½ cup granulated sugar 300g
- 1 pinch sea salt
- 1 ¾ cup unsalted butter 395g, room temperature
- 1 tsp vanilla extract 5mL
- 1 tbsp Instant Espresso 15mL
- 3 tbsp Brandy 45mL
For the Syrup:
- 1 cup strong coffee 236g (Espresso Preferred)
- 1/3 cup brandy 79mL
- 2 tbsp coffee liqueur 30mL
For the Filling:
- 1/3 cup sugar 68g
- 1/3 cup milk 79mL, whole
- 16 ounce mascarpone cheese 450g, room temperature
- 3 egg yolks
Instructions
INSTRUCTIONS:
For the Cake:
- Preheat oven to 350 degrees. Prepare a cupcakes pan.
- Milk and eggs should be kept at room temperature.
- In a large bowl, mix the milk, sour cream, egg whites, and extracts. Use a fork until even throughout.
- In an electric mixer combine the sugar, baking powder, flour and salt. Mix at a slow speed. Add the butter -- in cubes -- slowly. Continue on low for an additional 2 minutes.
- Put 1/2 cup of the milk mixture to the side. Add the rest to the flour mixture.
- On medium speed setting, beat for 1.5 minutes. Add the 1/2 cup and beat for an additional 1 minute.
- Evenly distribute the batter into cupcake pan.
- Bake for 20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool.
For the Filling:
- In a heatproof bowl -- over a saucepan of simmering water -- whisk the yolks and sugar. Continue until the sugar dissolves. Whisk in the milk slowly.
- Whisk consistently until the combined ingredients have a light/airy consistency (around 10 minutes).
- The internal temperature of the mixture should register at 170 degrees when you finish.
- Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).
- Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.
- Whisk until it is ALMOST COMBINED completely. Word of caution: do not over mix or it will have a grainy consistency.
For the Swiss Meringue Buttercream:
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.
- Transfer the bowl to a stand mixer with a paddle attachment.
- While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Mix in your 1 tbsp Instant Espresso (dissolved into 3 tbsp of Brandy, used to flavor the buttercream).
For the Syrup:
- You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you're ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).
For the Assembly:
- Transfer cooled, mascarpone custard to a piping bag.
- Core cupcakes with a corer or scoop out the center with a small knife.
- Drizzle the coffee mixture into cupcake hole.
- Pipe the mascarpone filling into inside.
- Pipe dollops of Swiss Buttercream on the top, using an 869 Tip. Dust tops with cocoa powder and top with a chocolate covered espresso bean.
Video
Notes
WHAT IF YOU CAN’T FIND MASCARPONE ANYWHERE?!?
A while back I was making a cake with a mascarpone buttercream and realized mine had expired! I didn’t have time to go to the market so I followed Nigella’s advice for a reasonable facsimile and mixed the following ingredients together until combined. Make sure they are all at room temperature! 8oz cream cheese 1/4 cup heavy cream 2 tbs unsalted butter Cake batter recipe adapted from I Am BakerNutrition
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Do I need to keep these refrigerated?
They look so wonderful and can’t wait to try.
Cindy,
You can refrigerate these cupcakes! Hope you give them a try!
John
Beautiful cupcakes!
Yummy! These look perfect!
I was just about to say “what no mascarpone in the frosting???” and then I saw the AMAZING looking filling! YUM!!! Making these for my cousin’s baby shower. She LOVES tiramisu and your recipe/process cooks the alcohol out by turning it into a syrup!! I know that YOU know this, but I am still just amazed/processing! BRILLIANT and baby shower approved:) I’ll probably just omit the brandy from the frosting or sub it with something?
If you would like to omit the brandy maybe flavor the buttercream with a bit of instant espresso? Vanilla works too 🙂
These cupcakes look amazing! Can’t wait to try making them! May I know how many eggs used for the cupcakes? Don’t see it in the recipe, only in the instructions. Thank you for sharing this recipe with us!
6 egg whites. Thanks for pointing it out! ????