Tiramisu Cupcakes

We are back in the states! What a whirlwind of a summer it has been. We closed on our house just before we left and spent one night in our new bedroom before leaving for two months. Now we’re back and I’m overwhelmed by all the boxes I still need to empty. The good news is that we have more space, but the bad news is that I’m having a hard time making decisions on where to put everything. So what’s a girl to do when she can’t make decisions? EAT TIRAMISU CUPCAKES, OF COURSE.

Tiramisu is my favorite dessert and I’ve been really into cupcakes lately because they’re so easy to transport and share. I made these for a wine club a while back and they were a hit! I had some storage issues because I always talk myself out of buying those cupcake storage containers, so I ended up dropping 3 cans of beer on my perfectly frosted cupcakes when I was trying to get them in the fridge. But the great news is that this frosting is SO easy to whip up, I was able to re-frost within minutes and nobody knew the difference ;)

Tiramisu Cupcakes Recipe

2 cups flour
1 1/4 cup sugar
1/2 cup butter (1 stick) – room temperature
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup milk
1 tsp. vanilla
1/4 cup coffee glaze (below)
Marscapone Frosting (below)
Cocoa powder for dusting

Coffee glaze:

1/4 cup cold, strong-brew coffee – chilled (just make a small pot and double the amount of coffee you normally use)
2 Tablespoons spiced rum

Marscapone Frosting:

From StressBaking.com
1/2 cup mascarpone cheese
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup heavy cream

The steps:

Pre-heat your oven to 350-degrees.

First, whisk your flour, baking powder, baking soda and salt together in a bowl.

In a separate bowl, or mixer, add your butter and sugar and beat until light and fluffy.

Next, to your sugar mixture, add both of your eggs, mixing on low speed until smooth and combined. To the egg mixture, add your milk and vanilla. Slowly start to add your dry ingredients about 1/3 at a time. Mix with a spoon until all combined and you have a smooth batter.

Pour into cupcake liners in a muffin tin about 3/4 of the way full.

Bake for 13-16 minutes (mine took an exact 16 each batch) and then take them out and allow them to cool completely.

While those are cooling, start your frosting by first whipping together the marscapone and sugar until combined. Add your heavy whipping cream and vanilla and continue to whip on high until you’ve got a light and fluffy frosting with stiff peaks. Set aside.

Once your cupcakes are cooled, it’s time to glaze! Start by using a fork to poke holes in each cupcake.

Add your rum to the 1/4 cup chilled coffee and spoon over your cupcakes very slowly. I used about a teaspoon per cupcake.

Now it’s time to frost and top with cocoa powder!

You could also use cupcakes from a box mix for this and just make the coffee glaze and whipped frosting. Nobody would know the difference!

I hope everyone is having a wonderful August! I’m going to be soaking up every minute of summer I can being back in the U.S. and I can’t wait!