Nov 26

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Tiramisu Cupcakes

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Tiramisu CupcakesDelicious and easy Tiramisu Cupcakes








Makes – 12 Cupcakes
Frosting – 6 Cupcakes Double the frosting recipe to make the frosting for 12 Cupcakes.

  • All Purpose Flour – 1 1/2 Cups
  • Vanilla Extract – 1/2 tsp
  • Milk – 1/2 Cup (at room temperature)
  • Salt – 1/4 tsp
  • Eggs – 2 large
  • Butter – 1/2 Cup (at room temperature)
  • Baking powder – 1 1/2 tsp
  • Castor Sugar – 1 Cup


  • Heavy Cream – 1/2 Cup (Cold)
  • Mascarpone Cheese – 4 oz (room temperature)
  • Confectionary Sugar (icing Sugar ) – 1/4 Cup
  • Vanilla Extract – 1/4 tsp


  • Hot water – 3/4 Cup
  • Coffee Powder – 2 Tbsp
  • Sugar – 2 Tbsp


  • Cocoa Powder – 1 Tbsp of cocoa powder
  • Chocolate flakes – for garnish


  • Preheat the oven to 350 F or 180 C.
  • Line your cupcake pan with liners.
  • Into a mixing bowl, add all purpose flour, baking powder and salt. Mix well together.
  • You can sift them so that they will be properly combined.
  • In another bowl, add butter, sugar, vanilla extract. Cream them together.
  • Add the eggs into the creamed butter and sugar mixture.
  • Beat well using a whisk until creamy.
  • While beating slowly, add the flour and milk alternately beginning and ending with the flour.
  • You should get a smooth and lump free batter.
  • Scoop the batter using an icecream scoop or a ladle.
  • Add into the lined cupcake liners.
  • Bake them in the oven for 17- 20 mins or until toothpick inserted at the center comes out clean.
  • Let them cool completely on a cooling rack.

Making Espresso using a traditional contraption:

  • In the top cup with the perforated holes, add in the coffee powder.
  • Press with the lid genlty and add 3/4 Cup of water.
  • Let it brew for 10 mins.
  • So you get strong coffee collected in the container beneath.
  • Now add the collected coffee into the warm water and add the sugar. Mix well until combined.
  • Mix well and keep it ready.

Preparing the cupakes for frosting:

  • Once the cupcakes cool completely, make holes all over the cupcakes using a for randomly.
  • Pour in the espresso or bast it using a brush for all the cupcakes.
  • Rest them sit for 10 mins.
  • Meanwhile make the frosting.


  • Into a mixing bow, add the mascarpone cheese, icing sugar.
  • Mix it nice a good until creamy.
  • Add the vanilla extract. Mix well until combined. Set it aside.
  • In a clean bowl add the whipping cream.
  • Beat it using clean beaters till stiff peaks.
  • Add the mascarpone cheese mixture into whipped cream.
  • Mix well until combined.
  • DO NOT beat it just mix using a spatula.

Decorating the Cupcakes with the frosting:

  • Transfer the frosting into a piping bag and frost them the way you prefer.
  • Dust them using a tea strainer with some cocoa powder.
  • Top them with some chocolate flakes.
  • Refrigerate for 5 hrs or serve immediately.





























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