Recipes and Cooking Tiramisu Cupcakes Be the first to rate & review! You can use a mix or store-bought cupcakes instead of making them from scratch. The "tiramisu" comes from soaking the cupcakes in espresso and rum, then topping with mascarpone frosting. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 13, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Stand Time: 30 mins Bake Time: 18 mins Cool Time: 15 mins Chill Time: 30 mins Total Time: 25 mins Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Ingredients ⅓ cup butter 2 eggs 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ⅛ teaspoon salt ⅔ cup sugar 1 teaspoon vanilla ⅓ cup buttermilk or sour milk* ½ cup miniature semisweet chocolate pieces 1 cup hot brewed espresso or strong brewed coffee 2 tablespoon sugar 2 tablespoon dark rum, coffee liqueur, or brandy 1 recipe Mascarpone Frosting 1 teaspoon unsweetened cocoa powder Fresh raspberries, miniature chocolate pieces, and/or shredded dark chocolate (optional) Mascarpone Frosting 1 8 ounce carton mascarpone cheese, softened 1 cup whipping cream ¼ cup powdered sugar 1 teaspoon vanilla 1 tablespoon dark rum, coffee liqueur, or brandy (optional) Directions Allow butter and eggs to stand at room temperature for 30 minutes. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. Preheat oven to 350°F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup sugar and the vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating after each addition until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in the 1/2 cup chocolate pieces. Spoon batter into prepared muffin cups, filling each cup about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool on wire racks for 10 minutes. Meanwhile, in a small bowl stir together hot espresso and the 2 tablespoons sugar until sugar is dissolved; cool and stir in rum. Using a bamboo skewer or toothpick, poke about eight holes into the top of each cupcake, inserting the skewer about halfway down. Spoon 1 to 1 1/2 tablespoons of the espresso mixture evenly over each cupcake; let it absorb into cupcakes. Cool cupcakes completely. Frost cupcakes with Mascarpone Frosting. Dust with cocoa powder. If desired, garnish with raspberries, additional chocolate pieces, and/or shredded chocolate. Chill for at least 30 minutes or up to 24 hours before serving. Mascarpone Frosting In a chilled large bowl beat the whipping cream, powdered sugar, and vanilla until soft peaks form (tips curl). In a small bowl, fold 1/4 of the whipped cream into the mascarpone cheese. Fold the mascarpone mixture into the remaining whipped cream until incorporated. If desired, fold in dark rum, coffee liqueur, or brandy. *Tip: To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let stand for 5 minutes before using. Note: You can also substitute unfrosted purchased cupcakes or use a mix for the cupcakes. If the mix makes, 24 cupcakes, double the espresso-rum mixture, the Mascarpone Frosting, and the cocoa powder. Rate it Print Nutrition Facts (per serving) 368 Calories 25g Fat 32g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 368 % Daily Value * Total Fat 25g 32% Saturated Fat 14g 70% Cholesterol 97mg 32% Sodium 166mg 7% Total Carbohydrate 32g 12% Total Sugars 21g Protein 5g Calcium 80.8mg 6% Iron 1.1mg 6% Potassium 109mg 2% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.