Tiramisu Cupcakes
These Tiramisu Cupcakes are soft, fluffy and they taste like heaven. The mascarpone frosting and coffee ganache bring all the classic Tiramisu vibes and honestly they taste AMAZING. I’ll definitely be making these again and I hope you will too!
If you love Tiramisu, you’ll probably love these cupcakes too. They’re soft and fluffy with all the classic flavors. I used a simple vanilla sponge as the base, soaked it with a bit of freshly brewed coffee and filled with a white chocolate coffee ganache. On top, there’s a mascarpone frosting and a light dusting of cocoa powder, just like in traditional Tiramisu.
At first, I was going to add coffee powder to the sponge itself. But I changed my mind because I didn’t want to skip the filling. Having both the sponge and the filling be coffee flavored felt like too much. I’m glad I went with vanilla instead. It keeps the flavor light and adds a nice balance to the richer parts.
These come together pretty fast. Nothing too fancy, no complicated steps. They’re great if you’re just getting into baking or if you want something easy that still tastes amazing. I’d say they’re beginner friendly, but still feel like a treat.
I’ve made a lot of Tiramisu inspired recipes at this point. I even have a whole playlist for them on Tiktok. This one is definitely going on that list.
I’m really happy with how they turned out—and I hope you’ll love them as much as I do.
What Makes Them Tiramisu?
These cupcakes aren’t just coffee flavored cupcakes with frosting on top, they actually bring in all the layers of a classic Tiramisu in a way that works in cupcake form. I wanted each bite to remind me of the real dessert, but still feel light and easy.
The base is a soft vanilla sponge. It’s simple but important. I didn’t add coffee into the batter because I didn’t want to skip a filling and having both the sponge and the filling be coffee flavored would’ve made them too strong. The vanilla adds a bit of balance, it keeps everything light and lets the coffee and mascarpone shine.
To bring in the Tiramisu vibes, I poked a few small holes into the top of each cupcake and spooned over a little freshly brewed coffee. Just a bit, not enough to soak the whole thing, but enough to give it a nice hit of coffee flavor without making the sponge soggy.
In the middle, there’s a white chocolate ganache made with 3 in 1 instant coffee (I used Jacobs). I like this kind of coffee for ganache because it already has a bit of sweetness and creaminess built in and it mixes so smoothly with the white chocolate. It gives the ganache a sweet, creamy coffee flavor that pairs perfectly with the vanilla base.
Then comes the mascarpone frosting, which has that classic Tiramisu feel without being too heavy. And of course, a light dusting of unsweetened cocoa powder on top ties everything together.
All together, you’ve got a light vanilla base, a creamy coffee center, a smooth mascarpone top and that little cocoa finish. Not too strong, not too sweet, just the right mix of soft, rich and cozy. Exactly what a Tiramisu cupcake should taste like.
Storage tips
Fridge: Store the cupcakes in an airtight container in the fridge. They’ll stay fresh for up to 3 days. Make sure you let them come to room temperature before serving. This will help them soften again, as they harder a bit in the fridge.
Freezer: You can freeze the unfrosted cupcakes for up to 2 months. Just let them cool completely, wrap them tightly and freeze. Defrost in the fridge overnight. I don’t recommend freezing the mascarpone frosting.
Make Ahead: You can bake the cupcakes and make the ganache a day in advance. Just store them separately and assemble the next day for best texture and flavor.
You Might Also Like <3
If you love these cupcakes, here are some other Tiramisu inspired desserts you might enjoy:
Tips and Tricks
Don’t overbake the cupcakes: Baking them just right is key to getting a soft and fluffy texture. If you bake them too long, they’ll dry out and lose that tender crumb that makes these cupcakes so nice. Keep an eye on them near the end of baking and do the toothpick test to make sure they come out perfectly moist.
Be careful not to overbeat the frosting: When whipping the frosting, it’s easy to go too far. If you beat it too much, the fats can separate and the frosting might curdle or get grainy. Stop whipping as soon as it looks smooth and it hold it’s shape.
Don’t overmix the mascarpone: Mascarpone is delicate. When you mix it too aggressively, it can become runny or lose its creamy texture. Mix it gently until it’s just combined with the sugar, then add in the whipping cream.
Let the cupcakes cool completely before filling and frosting: This step is really important. If the cupcakes are still warm, the ganache filling and mascarpone frosting can melt or slide off, making a mess. Waiting until they’re fully cool helps everything hold its shape and look nice.
For storage tips, check the section above: Proper storage keeps your cupcakes tasting fresh and delicious. Remember to keep them in an airtight container in the fridge and don’t freeze them once frosted.
Don’t skip the ganache, it makes all the difference: The white chocolate coffee ganache is what takes these cupcakes to the next level. It adds a creamy, indulgent center with a smooth coffee flavor. Skipping it would mean missing out on it!
Ingredients you will need for this recipe
For the batter:
Unsalted butter: Softened butter is easier to mix and adds richness and moisture to the cupcakes.
Granulated sugar: This sweetens the cupcakes. You can substitute with caster sugar.
Eggs: Eggs help bind the ingredients and give the cupcakes structure so they hold together.
Vanilla bean paste or vanilla powder: This adds the classic vanilla flavor. If you don’t have either, regular vanilla extract works just fine.
Milk: Milk keeps the batter moist and smooth.
Plain yogurt: Yogurt adds tenderness and a slight tang to the cupcakes. If you don’t have yogurt, sour cream or buttermilk works well too.
Baking powder: This is the leavening agent that helps the cupcakes rise and become fluffy.
All purpose flour: The main structure of the cupcakes.
For the white chocolate coffee ganache
White chocolate: This forms the creamy, sweet base of the ganache. Use good quality white chocolate for best results.
Heavy cream (32% fat): Heavy cream makes the ganache smooth and rich.
Jacobs 3 in 1 instant coffee: This adds coffee flavor with a little sweetness, perfect for a smooth coffee taste.
For the mascarpone frosting
Mascarpone: The main ingredients for the frosting.
Sugar: Sweetens the frosting. You can use powdered sugar or caster sugar.
Whipping cream: Whipping cream lightens the frosting and adds fluffiness.
Vanilla: Adds the classic vanilla flavor. Use vanilla extract if you don’t have vanilla bean paste or powder.
Extras
Cocoa powder: Dusting cocoa powder on top gives the cupcakes that classic Tiramisu look.
Fresh coffee: Used to gently soak the cupcakes for extra coffee flavor without making them soggy.
Step by step instructions:
1. First we are going to prepare the ganache. Pour the heavy cream into a small saucepan and heat it until it just begins to simmer, don’t let it boil. Add the chopped white chocolate and instant coffee powder to a bowl, then pour the hot cream over it. Let it sit for 5 minutes, then stir until smooth. Place the ganache in the fridge to chill.
2. Preheat the oven to 170•C.
3. Now, let’s make the cupcake batter. In a bowl, cream together the butter and sugar.
4. Add the eggs and vanilla, mixing until incorporated.
5. Finally, add the flour, baking powder, yogurt, milk and mix until combined.
6. Scoop the batter into a muffin tin lined with cupcake liners. Bake in the preheated oven for 18–20 minutes.
7. Once baked, remove the cupcakes from the oven and let them sit in the muffin tin for 10 minutes. Then transfer them to a wire rack to cool completely.
8. Use a skewer or toothpick to poke small holes in each cupcake. Spoon a little coffee over each cupcake, letting it soak into the holes.
9. For the frosting, beat the mascarpone and sugar together briefly (about 10 seconds), then add the heavy cream and vanilla. Beat on high until you get a fluffy frosting that holds its shape.
10. Use a large piping tip to cut out the center of each cupcake. Fill the center with the chilled white chocolate coffee ganache, then place the cut out piece back on top.
11. Frost the cupcakes with the mascarpone frosting (Make sure the cupcakes have completely cooled down, otherwise the frosting and ganache can melt)
12. Dust the tops with cocoa powder and enjoy!
Tiramisu Cupcakes
These Tiramisu Cupcakes are soft, fluffy and they taste like heaven. The mascarpone frosting and coffee ganache bring all the classic tiramisu vibes and honestly they taste AMAZING. I’ll definitely be making these again and I hope you will too!
Ingredients
- 130g unsalted butter, softened
- 200g granulated sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or 1/2 tsp vanilla powder
- 100g milk
- 120g plain yogurt
- 8g baking powder
- 215g all purpose flour
- 200g white chocolate
- 120g heavy cream (32% fat)
- 18g Jacobs 3 in 1 instant coffee powder
- 250g Mascarpone
- 80g sugar
- 180g whipping cream
- 1 tsp vanilla
- Cocoa powder, for dusting
- Fresh coffee, for soaking the muffins
Instructions
- Pour the heavy cream into a small saucepan and heat it until it just begins to simmer, don’t let it boil.
- Add the chopped white chocolate and instant coffee powder to a bowl, then pour the hot cream over it.
- Let it sit for 5 minutes, then stir until smooth.
- Place the ganache in the fridge to chill.
- Preheat the oven to 170•C.
- Now, let’s make the cupcake batter.
- In a bowl, cream together the butter and sugar.
- Add the eggs and vanilla, mixing until incorporated.
- Finally, add the flour, baking powder, yogurt, milk and mix until combined.
- Scoop the batter into a muffin tin lined with cupcake liners.
- Bake in the preheated oven for 18–20 minutes.
- Once baked, remove the cupcakes from the oven and let them sit in the muffin tin for 10 minutes. Then transfer them to a wire rack to cool completely.
- Use a skewer or toothpick to poke small holes in each cupcake. Spoon a little coffee over each cupcake, letting it soak into the holes.
- For the frosting, beat the mascarpone and sugar together briefly (about 10 seconds), then add the heavy cream and vanilla.
- Beat on high until you get a fluffy frosting that holds its shape.
- Use a large piping tip to cut out the center of each cupcake.
- Fill the center with the chilled white chocolate coffee ganache, then place the cut out piece back on top.
- Frost the cupcakes with the mascarpone frosting (Make sure the cupcakes have completely cooled down, otherwise the frosting and ganache can melt)
- Dust the tops with cocoa powder and enjoy!
These Tiramisu Cupcakes are soft, fluffy and they taste like heaven. The mascarpone frosting and coffee ganache bring all the classic tiramisu vibes and honestly they taste AMAZING. I’ll definitely be making these again and I hope you will too!