Best Tiramisu Cupcakes Recipes

TIRAMISU CUPCAKES (USES CAKE MIX)

Steps:

• Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
• Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
• Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
• Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
• Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
• Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
• Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

TIRAMISU CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
• With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
• Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

TIRAMISU CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake liners.
• For the cupcakes: Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool.
• For the frosting: While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator.

TIRAMISU CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, stir espresso granules and boiling water. Stir in corn syrup. Cool 10 minutes. Pierce top of warm cupcakes with large-tined fork. Slowly spoon about 1 teaspoon espresso mixture over top of each cupcake, allowing it to soak into holes. Cool completely. Remove cupcakes from pans.
• In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. On high speed, gradually beat in whipping cream until stiff peaks form, about 2 minutes. Spoon in dollops on cupcakes. Sprinkle with cocoa and top with espresso beans. Store covered in refrigerator.

EASY TIRAMISU CUPCAKES

Steps:

• CUPCAKE DIRECTIONS.
• Prepare cake mix as per instructions (or use your own vanilla cake recipe).
• Reserve about 2 cups of batter and combine with Espresso Flavored Chocolate Syrup.
• Place wrappers in cupcake tin and fill 3/4 with vanilla batter.
• Dollop 1-2 tablespoons of Espresso Flavored Chocolate Batter in the center of each cupcake.
• In each cup, use a toothpick to swirl the 2 batters together. DO NOT OVERMIX. You want to try for a swirl effect throughout the cupcake.
• Bake as directed for your cake recipe.(appx 15-20 min).
• FROSTING DIRECTIONS (adapted from a BelGioioso recipe).
• Combine 3 Egg Yolks, 1 tablespoon Espresso, sugar, and Brandy into the large mixing bowl.
• Beat 2 to 3 minutes.
• Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.
• In another bowl, combine 3 Egg Whites and a pinch of Sugar. Beat until mixture forms stiff peaks.
• Gently fold into Mascarpone mixture.
• Combine Mascarpone mixture with enough Cream Cheese Frosting to get the right frosting consistency. This will vary depending on various factors (your skill with egg whites, ambient temperature, etc.).
• Allow cupcakes to cool completely on a wire rack, then frost the tops with the Mascarpone frosting.
• Enjoy!

TIRAMISU CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 325°. Line 30 cupcake tins with paper baking cups. Place one vanilla wafer in the bottom of each cup.
• In a large bowl, beat cream cheese and sugar on medium speed until well blended, scraping frequently. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
• In a small bowl, dissolve 3 t. coffee granules in 1 Tbspp hot water. Remove 3 1/2 cups of cheesecake batter; place in medium bowl. Stir in dissolved coffee.
• In a small bowl, dissolve remaining 2 tsp coffee granules in remaining 2 Tbsp hot water.
• Lightly brush each vanilla wafer, just enough to moisten the entire cookie.
• Evenly divide coffee-flavored batter over wafers. Repeat wafer layering and brushing of coffee mixture (step 5).
• Evenly divide remaining plain batter over wafers. Bake 25-30 minutes, until edges are slightly puffed.
• Cool to room temperature. Spoon or pipe Cool Whip over each cheesecake. Dust each cheesecake with cocoa powder. Refrigerate for at least 3 hours.
• Store cheesecake in refrigerator.

TIRAMISU CUPCAKES

Steps:

• In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
• In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
• With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
• Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.
• Espresso Syrup.
• In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner's sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.
• Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.
• Frosting.
• In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner's sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

TIRAMISU CUPCAKES

Steps:

• Making the espresso syrup: Into a bowl, pour the hot espresso, sugar, and rum. Stir until dissolved.
• Making the cupcake batter: In the large bowl of a stand mixer with the whisk attachment, beat the eggs with the sugar and rum until thick and pale and tripled in volume, about 8 minutes. In another large bowl, sift together the flour and salt using a wire-mesh sieve. Delicately fold one-third of the flour mixture into the egg mixture. Repeat two more times, until all the flour is incorporated into the egg mixture. Delicately fold in the melted butter.
• Preheat the oven to 350 degrees F. Line and butter a 12-cup muffin tin.
• Making the cupcakes: Divide the batter equally among the prepared muffin cups. Bake on the center rack until the cupcakes are slightly golden around the edges and a toothpick comes out clean, 15 to 20 minutes. Let cool on a rack for 10 minutes.
• Making the icing: In a medium bowl, combine the mascarpone, icing sugar and 3 tablespoons espresso syrup. Beat with a hand mixer until smooth. Set aside.
• Brush each cooled cupcake generously with the remaining espresso syrup. Using a pastry bag or butter knife, ice each cupcake with 1/4 cup icing. Garnish with dark chocolate shavings. Refrigerate for 1 hour, or enjoy right away.

GLUTEN-FREE TIRAMISU CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mixes, butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each three-fourths full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat whipping cream with electric mixer on high speed until stiff. Add mascarpone cheese, 3 tablespoons liqueur, cold brewed coffee and the powdered sugar; beat just until well blended and thick enough to pipe or spread (do not overbeat).
• In shallow bowl, place 1/4 cup liqueur. Dip tops of each cooled cupcake into liqueur. Top with whipped cream mixture. Sprinkle with cocoa and chocolate shavings. Store loosely covered in refrigerator.

TIRAMISU CUPCAKES

Steps:

• Preheat oven to 350 degrees and line pan with cupcake liners.
• Sift cake mix into a small bowl and set aside.
• In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
• Stir cake mix into wet ingredients.
• Using half of the batter, fill cupcake liners about 1/3 full.
• With the remaining cake batter, add the strong coffee and mix. Add 1 or 2 tablespoons of flour to thicken the batter.
• Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. Take a toothpick and gently swirl the coffee layer into the vanilla layer being careful not to mix, but instead marble.
• Bake for 16-20 minutes or until an inserted knife comes out clean. Allow to cool completely.
• Filling: Combine all ingredients in a small bowl using a spoon.
• Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
• To assemble, scoop a small piece of cake out the top of each cupcake (I use an apple corer to grab a tiny piece from the center). Generously spoon in your filling, icing any overage across the top of the cupcake. Pipe your whipped topping over the hole with the filling and top with chocolate shavings, cocoa powder, and/or a chocolate covered espresso bean.

TIRAMISU DELIGHT CUPCAKES

Steps:

• CUPCAKE BATTER: 1. Preheat oven to 350 degrees F. 2. Put liners in two 12 capacity cupcake pans. 3. Add all ingredients & mix on low for 1 minute. 4. Increase speed to medium & mix for 3 minutes. 5. Fill each cupcake liner 2/3 of the way. 6. Bake for 22 minutes. 7. Let cupcakes cool.
• FILLING: 1. Make sure cream cheese is at room temperature. 2. Put all ingredients in mixing bowl. 3. Mix on low for 1 minute. 4. Increase speed to medium & mix until smooth & well combined. 5. Empty contents of bowl into a piping bag fitted with the number 12 tip. 6. Insert the tip into the center of the cupcake. 7. Squeeze the piping for 2 - 3 seconds (careful not to over fill the cupcakes, they will crack).
• COFFEE DRIZZLE: 1. Combine ingredients & mix until sugar is dissolved. 2. Use a tsp to drizzle the mixture over each cupcake. 3. Set the cupcakes aside until you finish the next step.
• WHIPPED CREAM: 1. In a bowl mix all the ingredients with a whisk attachment. 2. Mix until stiff peaks are formed. 3. This can now be spooned onto the top of the cupcakes or piped.
• GARNISH: 1. Place the cocoa powder in a sifter & shake over the cupcakes. 2. For the chocolate shavings, run a vegtable peeler along the length of the chocolate bar. 3. Spinkle the shavings over the cupcakes & they are ready to be devoured.

GLUTEN FREE TIRAMISU CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mixes, butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each three-fourths full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat whipping cream with electric mixer on high speed until stiff. Add mascarpone cheese, 3 tablespoons liqueur, cold brewed coffee and the powdered sugar; beat just until well blended and thick enough to pipe or spread (do not overbeat).
• In shallow bowl, place 1/4 cup liqueur. Dip tops of each cooled cupcake into liqueur. Top with whipped cream mixture. Sprinkle with cocoa and chocolate shavings. Store loosely covered in refrigerator.

TIRAMISU CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 5 min.
• Meanwhile, microwave water in medium microwaveable bowl on HIGH 2 min. Add coffee, 1 Tbsp. sugar and 1-1/2 tsp. cocoa powder; stir until dissolved. Stir in 1 tsp. vanilla.
• Pierce tops of cupcakes with fork; spoon coffee mixture evenly over warm cupcakes. Remove from pans to wire racks; cool completely.
• Beat mascarpone with remaining sugar and vanilla in large bowl with mixer until blended. Stir in COOL WHIP. Spoon into piping bag fitted with star tip; use to pipe COOL WHIP mixture onto cupcakes.
• Spoon remaining cocoa powder into fine-mesh strainer; shake gently over cupcakes.

TIRAMISU CUPCAKES

Steps:

• Preheat oven to 325°F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
• With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
• Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

TIRAMISU CUPCAKES

Steps:

• Preheat oven to 325 degrees. Prep 12-cup muffin tin with paper liners.
• Sift together cake flour, baking powder and salt.
• Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edges. Remove from heat.
• Whisk in butter until melted, let stand for 15 minutes.
• Strain milk mixture through a fine sieve into a bowl, and discard the vanilla-bean pod.
• With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat.
• With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow and thick enough to hold a ribbon on the surface for several seconds when the whisk is lifted.
• Gently but thoroughly fold flour mixture into the egg mixture in three batches, stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
• Divide batter evenly into muffin tin, filling each to about 3/4 full. Bake for 20 minute, rotating halfway through and until the centers are completely set and the edges are a light golden brown.
• Remove from oven onto a wire rack to cool completely before removing the cupcakes from the muffin tin.
• Brush the coffee-marsala syrup onto the tops of the cupcakes, saturate the cupcake pretty well and let stand for about 20 minutes. Frost or pipe Mascarpone Frosting or Cool Whip, dust tops with unsweetened cocoa powder.
• Refrigerate overnight in an airtight container.