Tiramisu Cupcakes
Coffee-liqueur-soaked cupcakes piped with fluffy mascarpone icing and a dusting of cocoa — all the flavor of tiramisu in cupcake form.
- Prep Time
- 15 min
- Cook Time
- 22 min
- Total Time
- 37 min
- Servings
- Makes 24 cupcakes
These had been on my to-do list for months, and I finally made them the day my Tiramisu-obsessed mother-in-law came to visit — I even had to call and beg her to swing by the store for mascarpone on her way over.
While pulling ingredients together I almost defaulted to plain coffee, until I remembered the bottle of coffee liqueur sitting in our bar cabinet. One whiff of that and I knew exactly what was going into the batter. A little extra brushed on top after baking never hurts either.
Ingredients
For the Cupcakes
- 1 box yellow cake mix
- 1 small box instant vanilla pudding mix
- 8 oz. sour cream
- 3/4 cup vegetable oil
- 1/2 cup coffee liqueur (or strong brewed coffee, cooled), plus more for brushing
- 4 eggs
- 1 teaspoon coffee extract
For the Icing
- 2 (8 oz.) packages mascarpone cheese
- 1/2 cup confectioners' sugar
- 16 oz. frozen whipped topping, thawed
- Unsweetened cocoa powder, for dusting
- Chocolate curls, for garnish (optional)
Instructions
- 1Preheat oven to 350 degrees. Combine all of the cupcake ingredients in a mixing bowl or stand mixer and beat at medium speed for 1-2 minutes, until smooth.
- 2Scoop the batter into lined muffin pans and bake for 21-23 minutes, until a toothpick inserted in the center comes out clean.
- 3Cool completely on a wire rack, then brush the tops with a little more coffee liqueur.
- 4Beat the mascarpone cheese until smooth, add the confectioners' sugar, and mix for another 1-2 minutes. Add the whipped topping and mix on low speed until smooth.
- 5Pipe the icing onto the cooled cupcakes, dust with cocoa powder, and top with chocolate curls, if desired.
- 6Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
