Tiramisu Cupcakes

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.

Tiramisu Cupcakes
Prep Time:
25 mins
Stand Time:
30 mins
Bake Time:
18 mins
Cool Time:
15 mins
Chill Time:
30 mins
Total Time:
25 mins
12 cupcakes


  • cup butter

  • 2 eggs

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • teaspoon salt

  • cup sugar

  • 1 teaspoon vanilla

  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  1. 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.


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.


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.

Nutrition Facts (per serving)

368 Calories
25g Fat
32g Carbs
5g Protein
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.

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