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    Home » Recipes » Dessert Recipes

    The Ultimate Tiramisù Cupcakes

    Published: Nov 13, 2014 · Modified: May 28, 2020 by Andrea

    Jump to Recipe

    These moist, irresistible Tiramisu' cupcakes are made with one of the best ingredients combination ever, chocolate & coffee.

    This Tiramisù Cupcakes recipe is amazingly easy to make, and it doesn't take more than 30 mins.

    Five are the secrets for making the best Tiramisù Cupcakes around, take a note and you won't regret it:

    - Choose a high-quality mascarpone cheese (just like a true Italian would do).

    - Look for organic unsweetened cocoa powder, it will truly make the difference.

    - Use a medium roast ground coffee to make the espresso. Keep instant coffee as far away as possible from these gorgeous cupcakes.

    -  A cupcakes maker. This kitchen accessory will change your life. It makes perfect, moist cupcakes in 7 mins, and you don't have t worry about heating the oven or burning the cakes. It's completely mess-free and easy to clean, you can't help but love it.

    - Decorate with fine quality dark chocolate shavings (min 75%). The chocolate will add a balanced sweet&bitter crunchy texture to your Tiramisù cupcakes, reaching the ultimate-dessert level.

    More Italian Desserts To Try:

    • Water Cake: A Dairy-free, Egg-free, Magic Cake
    • Caprese Cake (Gluten-free Chocolate Cake)
    • Classic Tiramisu Without Eggs – Authentic Italian Recipe
    This Tiramisù Cupcakes recipe is amazingly easy to make, and it doesn't take more than 30 mins. Recipe by www.thepetitecook.com
    Print SaveSaved!
    4.25 from 4 votes

    The Ultimate Tiramisu Cupcakes

    Prevent your screen from going dark
    These moist, irresistible Tiramisu' cupcakes are made with one of the best ingredients combination ever, chocolate & coffee.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: American-Italian
    Serving: 18
    Author: Andrea Soranidis

    Ingredients

    For the cupcakes:

    • 115 g 113 grams soft butter
    • 200 g 200 grams granulated sugar
    • 2 eggs
    • 3 tablespoon cold espresso mixed with 1 tablespoon water
    • 210 g all purpose flour
    • 20 g unsweetened cocoa
    • 2 teaspoon baking powder

    For the frosting:

    • 150 g heavy cream
    • 220 g mascarpone cheese
    • 100 g confectioners' sugar, sifted
    • cocoa powder and dark chocolate shavings to decorate

    Instructions

    • Heat the oven to 180°C/350°F. Line two cupcake baking trays with 18 paper liners. (if using a cupcake maker, just line with cupcake cases and heat until ready).
    • In a mixing bowl whisk the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition.
    • In a separate bowl sift together the flour, cocoa and baking powder. Add the flour mixture alternately with the cold coffee mix to the creamed butter, and mix all the ingredients until just combined
    • Divide the batter into the prepared cupcake tins ( if using a cupcake maker you'll have o make 2 batches) and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
    • Leave the cupcakes in the tin for 5 minutes before placing them on wire racks to cool completely.
    • With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat the cream).
    • In another bowl, whisk together mascarpone and confectioners' sugar until smooth.
    • Gently fold whipped cream into mascarpone mixture until completely incorporated.
    • Transfer the tiramisù frosting into a piping bag and top each cupcake.
    • Decorate with cocoa powder and chocolate shavings.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

    More Dessert Recipes

    • Italian Hangover Cake
    • Italian Chocolate Cookies
    • Christmas Tiramisu
    • Italian Christmas Cookies - Anginetti Cookies
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    Reader Interactions

    Comments

    1. CakenGifts says

      July 04, 2017 at 9:48 am

      You have a great write up, I always read your blog. I must say you are doing good job, plz do continue to write like this.

      Reply
    2. Ivy says

      March 11, 2017 at 11:07 am

      Can i use whipping cream instead of heavy cream? Can't find any here in Vancouver Canada. Thanks

      Reply
      • Andrea says

        March 11, 2017 at 2:35 pm

        Hi Ivy, you can easily substitute with whipping cream, just make sure to buy the fresh version!

        Reply
        • Ivy says

          April 01, 2017 at 8:16 am

          Thank you so much for the response Andrea!.. I will give it a try ?

          Reply
    3. Melissa Bortz says

      December 13, 2016 at 3:19 pm

      my cupcake batter turned out extremely thick, is it supposed to be thick or did i do something wrong? i measured the ingredients correctly

      Reply
    4. Xenya says

      June 25, 2016 at 4:30 pm

      I don’t know if this message will go through…but I have to say these cupcakes are amazing! They were a hit! Thanks for sharing.

      Reply
      • Andrea says

        June 25, 2016 at 5:45 pm

        Thank you so much Xenya! They're one of my all-time favorite cupcakes!

        Reply
    5. huntfortheverybest says

      November 18, 2014 at 5:58 am

      that frosting sounds amazing!

      Reply
      • Andrea says

        November 18, 2014 at 11:12 pm

        It's bite-sized heaven! Try it out and let me know if I'm right :)))!

        Reply

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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