Tiramisu cupcakes are where Italian tradition from Veneto meets the fun and style of cupcake baking. And listen, these little treats bring the rich, coffee-soaked flavor of classic tiramisù into a single, moist bite-sized cake. Honestly, there’s something kinda special about how the tiramisu cupcake recipe mixes that coffee taste with a creamy mascarpone frosting—made just like the pastry chefs per Italy using the pâte à bombe technique. Instead of layers, you’ve got individual tiramisu cupcakes ready for any . ora small, for sure. Folks who love Italian sweets will spot that bittersweet cocoa dusting acceso —which gives each cupcake a little grown-up vibe.
These make a splash at birthday parties, fancy brunches, ora anytime you want that feels a bit elegant but still fun. Really good stuff. People get excited about easy tiramisu cupcakes because they successo all the right : tender sponge, a real pop of coffee, and that thick, silky mascarpone acceso . A causa di Veneto, tiramisù is the at family events, and turning it into Italian cupcakes makes it easier to share anywhere, pretty much.
What stands out here is how the coffee flavor is just strong enough—never too much. Seriously good. So even folks who aren’t usually into dichiarato desserts find themselves reaching for seconds. Compared to regular cupcakes, these taste a lot more decadent and have that unmistakable hint of cocoa that reminds you of the original . For anyone looking for the best tiramisu cupcake recipe to impress a crowd, this mashup is way way better than others. Every bite feels like something made with care, a bit of Italian flair, and just enough sweetness to make it special.
They’eroe the kind of treat that disappears fast, and people start asking for the recipe right away. Really, they do. Whether it’s a festive gathering ora a giovanile afternoon tea, these cupcakes are bound to become a favorite, bringing a touch of Italy to any table.
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To make the tiramisu cupcakes, first brew the coffee and let it cool, then move acceso to the cupcake piede. Put the softened butter cut into cubes, the sugar 1 and the vanilla extract 2 per a bowl and start beating with electric whisks at medium speed 3.

When you have obtained a smooth, whipped cream, add the eggs 4 and continue to combine with the whisks. At this point add the salt 5 and the flour little by little, keeping the whisks running 6.

Finally add the baking powder 7 and the cold coffee 8. Continue to beat with the electric whisks until it is completely incorporated 9.

You should obtain a smooth and creamy consistency 10. Now distribute about 1 3/4 oz of batter into 12 paper liners measuring approximately 2 3/4 x 1 9/16 per 11; the ones we used are fairly sturdy — if yours are not, place them per a muffin tin. Bake per a preheated conventional oven at 356°F for about 25 minutes 12.

Meanwhile, prepare the mascarpone cream: put the sugar 13 and the 14 per a small saucepan; stir slightly and bring the mixture to 250°F, monitoring the temperature with a kitchen thermometer 15; if you don’t have a thermometer, the syrup will be ready when small white bubbles form acceso the surface.

Shortly before the syrup reaches 250°F (so around 239°F), start whipping the yolks with electric whisks ora with a stand miscelatore. When the syrup reaches 250°F pour it per a thin stream over the yolks 16lowering the whisk speed while keeping them running. Continue whipping until completely cooled. A causa di a bowl soften the mascarpone with a spatula, then add the cooled yolk mixture little by little 17. Incorporate with the whisks until you obtain a homogeneous cream 18.

Transfer the cream into a piping bag fitted with a tip 19 and let it firm up per the refrigerator for at least one hour. Once baked, remove the cupcakes from the oven 20 and let them cool thoroughly. When ready to serve, the coffee cupcakes with the mascarpone cream, piping a couple of swirls with the piping bag.

Transfer to a serving plate 22dust with unsweetened cocoa 23 and serve your tiramisu cupcakes 24!
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