I have made these tiramisu cupcakes many times when I wanted a quicker dessert, yet still with the taste of a 'real' cake. I love that I can make them in advance and decorate them when I have time. There’s no complicated beating involved, the ingredients are handy, and they don’t take long in the oven.
Quick Info
Total time: about 1 hour (including cooling and decorating)
Preparation time: 20 minutes
Baking time: 20-25 minutes
Servings: 12 pieces
Difficulty: easy
Type: dessert, tiramisu-inspired cupcakes
Ingredients
For the base:
- 125 g soft butter (at room temperature)
- 125 g sugar
- 2 eggs
- 125 g flour
- 1 packet baking powder
- 5 tablespoons milk
- 1 vial vanilla essence
For the syrup:
- about 300 ml brewed and sweetened coffee (to taste)
For the cream:
- 200 g mascarpone
- 4-5 tablespoons powdered sugar (or to taste)
- 200 ml liquid cream
- 1/2 packet whipping cream stabilizer
For decoration:
- cocoa powder
Preparation method
1. Preheat the oven to a low to medium temperature. For older ovens, I use the minimum setting that still browns nicely without burning.
2. In a large bowl, beat the butter with the sugar until you get a light, fluffy cream. There’s no need to overdo it, just mix until it’s homogeneous and slightly lightened in color.
3. Add the eggs one by one, mixing after each addition. The mixture may seem to curdle, but it will come together when you add the flour.
4. Mix the flour with the baking powder and gradually incorporate it into the mixture, alternating with the milk. Mix on low speed, just enough to avoid lumps.
5. Add the vanilla essence and mix everything together. The batter should be slightly fluid but not runny.
6. Place muffin liners in the special tray. Fill each mold about three-quarters full with batter.
7. Bake for 20-25 minutes. They are done when they are lightly browned and a toothpick comes out clean. I usually check them at around 22 minutes, depending on the oven.
8. Remove them from the mold and let them cool completely before soaking or decorating. Otherwise, they will get too soft and the cream will melt.
9. In the meantime, prepare a strong, sweetened coffee. Let it cool.
10. For the cream, beat the liquid cream with the stabilizer for a few minutes until it becomes firm.
11. Separately, mix the mascarpone with the powdered sugar, then gently fold in the whipped cream, either with delicate movements or at low speed, just enough to combine. Don’t overdo it, or it might curdle.
12. Once the cupcakes are completely cool, make small holes with a fork or poke them lightly and drizzle each with the prepared coffee. Don’t overdo the syrup; the base should be moist but not falling apart.
13. Place the mascarpone cream in a piping bag or use a spoon to decorate each cupcake. If you’re not concerned about presentation, you can also spread it easily with a knife.
14. Finally, sprinkle cocoa powder on top, to your liking.
Why I make this recipe often
It’s quick to prepare, I don’t need special ingredients, and there’s no long cooling or rising time. They stay moist from one day to the next. It’s a simpler version of cream-heavy cakes, but much easier.
Tips and variations
Tips
- Don’t pour all the coffee at once; you risk making the cupcakes too soggy.
- If you don’t have a whipping cream stabilizer, use a natural cream with higher fat content, but mix gently.
- Always let the bases cool; otherwise, the cream will soften.
Substitutions
- Liquid cream can be replaced with whipping cream if you have it handy.
- If you don’t have mascarpone, you can use cream cheese, but the texture and taste will be slightly different.
- For the syrup, you can use decaffeinated coffee if you’re serving it to children or want to avoid caffeine.
Variations
- You can add a little rum essence to the mascarpone cream if you want a flavor closer to tiramisu.
- You can make the cupcakes without syrup if you don’t like coffee.
- For decoration, you can sprinkle a little grated chocolate instead of cocoa.
Serving ideas
They are good cold, straight from the fridge, or at room temperature. For occasions, you can use a piping bag with a wider tip to make a spiral of cream, then dust with cocoa for a visual effect.
Frequently asked questions
1. Can I use instant coffee for the syrup?
Yes, if you don’t have brewed coffee, you can dissolve instant coffee as long as it’s well concentrated and sweet enough for your taste.
2. How far in advance can I prepare the cupcakes?
You can bake them a day in advance. Decorate and soak them on the day of serving to keep the base fresh.
3. How do I know how much coffee to use for soaking?
Start with a tablespoon on each cupcake and see how quickly it absorbs. If they can take more, you can add a little more, but don’t pour a lot directly.
4. Can vegetable cream be used?
Yes, if that’s what you have on hand or if you want to keep it vegan, but the taste will be somewhat neutral.
5. What can I use if I don’t have a special muffin tray?
You can use paper liners placed on a regular tray, but they might deform slightly while baking since the batter is soft.
Nutritional values
Estimate for one cupcake (out of 12):
Calories: approximately 250-280 kcal
Protein: 3-4 g
Fat: 16-18 g
Carbohydrates: 22-25 g
Values may vary depending on how much sugar or coffee you use. The mascarpone cream and whipped cream add the most calories.
Storage and reheating
The tiramisu cupcakes can be stored in the refrigerator, covered, for about 2 days. I do not recommend freezing them because the cream's texture suffers after thawing. They do not need reheating; they are served cold. If you’ve added a lot of coffee, some may become softer the next day, but they won’t spoil.
That’s it – a no-fuss recipe with great taste that saves a lot of time when I want a quick dessert but not something completely mundane.
Quick Info
Total time: about 1 hour (including cooling and decorating)
Preparation time: 20 minutes
Baking time: 20-25 minutes
Servings: 12 pieces
Difficulty: easy
Type: dessert, tiramisu-inspired cupcakes
Ingredients
For the base:
- 125 g soft butter (at room temperature)
- 125 g sugar
- 2 eggs
- 125 g flour
- 1 packet baking powder
- 5 tablespoons milk
- 1 vial vanilla essence
For the syrup:
- about 300 ml brewed and sweetened coffee (to taste)
For the cream:
- 200 g mascarpone
- 4-5 tablespoons powdered sugar (or to taste)
- 200 ml liquid cream
- 1/2 packet whipping cream stabilizer
For decoration:
- cocoa powder
Preparation method
1. Preheat the oven to a low to medium temperature. For older ovens, I use the minimum setting that still browns nicely without burning.
2. In a large bowl, beat the butter with the sugar until you get a light, fluffy cream. There’s no need to overdo it, just mix until it’s homogeneous and slightly lightened in color.
3. Add the eggs one by one, mixing after each addition. The mixture may seem to curdle, but it will come together when you add the flour.
4. Mix the flour with the baking powder and gradually incorporate it into the mixture, alternating with the milk. Mix on low speed, just enough to avoid lumps.
5. Add the vanilla essence and mix everything together. The batter should be slightly fluid but not runny.
6. Place muffin liners in the special tray. Fill each mold about three-quarters full with batter.
7. Bake for 20-25 minutes. They are done when they are lightly browned and a toothpick comes out clean. I usually check them at around 22 minutes, depending on the oven.
8. Remove them from the mold and let them cool completely before soaking or decorating. Otherwise, they will get too soft and the cream will melt.
9. In the meantime, prepare a strong, sweetened coffee. Let it cool.
10. For the cream, beat the liquid cream with the stabilizer for a few minutes until it becomes firm.
11. Separately, mix the mascarpone with the powdered sugar, then gently fold in the whipped cream, either with delicate movements or at low speed, just enough to combine. Don’t overdo it, or it might curdle.
12. Once the cupcakes are completely cool, make small holes with a fork or poke them lightly and drizzle each with the prepared coffee. Don’t overdo the syrup; the base should be moist but not falling apart.
13. Place the mascarpone cream in a piping bag or use a spoon to decorate each cupcake. If you’re not concerned about presentation, you can also spread it easily with a knife.
14. Finally, sprinkle cocoa powder on top, to your liking.
Why I make this recipe often
It’s quick to prepare, I don’t need special ingredients, and there’s no long cooling or rising time. They stay moist from one day to the next. It’s a simpler version of cream-heavy cakes, but much easier.
Tips and variations
Tips
- Don’t pour all the coffee at once; you risk making the cupcakes too soggy.
- If you don’t have a whipping cream stabilizer, use a natural cream with higher fat content, but mix gently.
- Always let the bases cool; otherwise, the cream will soften.
Substitutions
- Liquid cream can be replaced with whipping cream if you have it handy.
- If you don’t have mascarpone, you can use cream cheese, but the texture and taste will be slightly different.
- For the syrup, you can use decaffeinated coffee if you’re serving it to children or want to avoid caffeine.
Variations
- You can add a little rum essence to the mascarpone cream if you want a flavor closer to tiramisu.
- You can make the cupcakes without syrup if you don’t like coffee.
- For decoration, you can sprinkle a little grated chocolate instead of cocoa.
Serving ideas
They are good cold, straight from the fridge, or at room temperature. For occasions, you can use a piping bag with a wider tip to make a spiral of cream, then dust with cocoa for a visual effect.
Frequently asked questions
1. Can I use instant coffee for the syrup?
Yes, if you don’t have brewed coffee, you can dissolve instant coffee as long as it’s well concentrated and sweet enough for your taste.
2. How far in advance can I prepare the cupcakes?
You can bake them a day in advance. Decorate and soak them on the day of serving to keep the base fresh.
3. How do I know how much coffee to use for soaking?
Start with a tablespoon on each cupcake and see how quickly it absorbs. If they can take more, you can add a little more, but don’t pour a lot directly.
4. Can vegetable cream be used?
Yes, if that’s what you have on hand or if you want to keep it vegan, but the taste will be somewhat neutral.
5. What can I use if I don’t have a special muffin tray?
You can use paper liners placed on a regular tray, but they might deform slightly while baking since the batter is soft.
Nutritional values
Estimate for one cupcake (out of 12):
Calories: approximately 250-280 kcal
Protein: 3-4 g
Fat: 16-18 g
Carbohydrates: 22-25 g
Values may vary depending on how much sugar or coffee you use. The mascarpone cream and whipped cream add the most calories.
Storage and reheating
The tiramisu cupcakes can be stored in the refrigerator, covered, for about 2 days. I do not recommend freezing them because the cream's texture suffers after thawing. They do not need reheating; they are served cold. If you’ve added a lot of coffee, some may become softer the next day, but they won’t spoil.
That’s it – a no-fuss recipe with great taste that saves a lot of time when I want a quick dessert but not something completely mundane.