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Tiramisu cupcakes
If you're craving Tiramisu in single-serving form - these delicious coffee and Kahlua Tiramisu Cupcakes are just for you!
Servings: 24 cupcakes
Calories: 497kcal
Equipment
- 2 Cupcake pans (24 cups total)
- large cookie scoop (optional; to transfer batter to pans)
- Cupcake corer (or a small knife)
- large piping bag + star tip (linked is a set that contains both)
- Squeeze bottle (a spoon would work too; I just found a squeeze bottle easier)
- small sifter (for dusting cupcakes with cocoa powder)
Ingredients
Tiramisu Cupcakes
- 1 cup unsalted butter melted and cooled
- 2 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon instant espresso powder
- 2 cups granulated sugar
- 5 large eggs
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon Kahlua
- 1 cup milk I like whole milk
- ⅓ cup sour cream
Tiramisu Frosting + cupcake filling
- 8 oz cream cheese (one package; softened)
- 8 oz Neufchatel cheese (one package; softened)
- 8 Tablespoons butter (one stick; softened)
- 6 cups powdered sugar
- 2 Tablespoons Kahlua
- 1 Tablespoon pure vanilla extract
- ¼ teaspoon salt (if using unsalted butter)
- 3-5 Tablespoons heavy whipping cream
- ½ cup cocoa powder (save and add later!)
- 3 Tablespoons Kahlua (save and add later!)
Cupcake drizzle + Decorations
- ½ cup Kahlua
- 3 Tablespoons instant espresso powder
- 24 chocolate-covered espresso beans
- sprinkle of cocoa powder
Instructions
Tiramisu Cupcakes
- Preheat oven to 350 degrees (180C), and line 24 muffin tins with cupcake liners.
- Melt your unsalted butter and set aside to cool (so that it doesn't cook your eggs when added to the batter!)
- In a medium bowl, combine dry ingredients (flour, baking powder, baking soda, salt, and instant espresso powder).
- In a separate bowl, beat sugar, eggs, vanilla, milk and sour cream until well combined. Add the cooled melted butter and whisk again until well combined.
- Add flour mixture to the wet ingredients and mix until just combined. (Thick batter is normal!)
- Divide the batter between the cupcake liners, filling them about 2/3 full. Bake for 15-20 minutes, or until set in the centers and a toothpick comes out clean. Allow to cool completely before filling and decorating. (This is a great time to make your filling and frosting!)
Tiramisu Frosting
- Beat together softened cream and Neufchatel cheeses and butter; slowly add in powdered sugar alternating with milk and Kahlua until frosting reaches a pipeable consistency. Add vanilla and salt and beat until well combined.
- Remove 1 cup of frosting and stir in 1/2 cup cocoa powder and 3 tablespoons Kahlua – this will be your chocolate filling!
Assembly
- Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, or you can do what I do and cut a core out with a plastic knife. Up to you! I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but it’s been working for me for years – I figure if it’s not broken don’t fix it!
- Microwave ½ cup kahlua for about 30 seconds, until warmed, and stir in 3 Tablespoons of instant espresso powder until dissolved. With a squeeze bottle drizzle each cupcake with a few teaspoons of the espresso-kahlua mixture.
- Fill cored cupcakes with chocolate filling - this can be done with a spoon, though I find a piping bag faster and easier. (On to the fun part!)
Decorating!
- Transfer remaining frosting to a large piping bag – I used the largest open star tip from this set to pipe mine. Pipe into large swirls onto your cupcakes, and place an espresso bean on top of each one.
- Add a few teaspoons of cocoa powder into your sifter, and add a dusting of cocoa powder over your cupcakes – and you’re done!
Video
Notes
Please note nutrition information is an estimate and may not be exactly accurate.
Nutrition
Serving: 1cupcake | Calories: 497kcal | Carbohydrates: 64g | Protein: 6g | Fat: 24g
Did you make these Tiramisu Cupcakes?
Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
You can also add a comment or a recipe rating at the bottom of the page! 🙂
A bit of recipe credit - I've modified significantly, but Two Sugar Bugs’ ‘Simply Vanilla Cupcakes’ recipe inspired this cupcake base! Do yourself a favor and check out Tasia’s site; she is an amazing lady with a beautiful blog!
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