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Tiramisu "Cup"cakes

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  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 25 min
  • Yield: 6 "cup"cakes
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4 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing

3/4 cup plus 2 tablespoons cake flour

3/4 teaspoon baking powder

1/4 teaspoon fine salt

2 large eggs

2/3 cup granulated sugar

1 tablespoon milk

3/4 teaspoon vanilla extract

1/2 cup confectioners' sugar

1/2 cup coffee liqueur, such as Tia Maria

1 tablespoon instant espresso powder

1 tablespoon unsweetened cocoa powder

1/4 cup hot water

1 cup mascarpone cheese, at room temperature

1/2 cup heavy cream

Cocoa powder or chocolate shavings, for garnish, optional


  1. Preheat the oven to 325 degrees F and place 6 lightly buttered oven-safe 4-ounce coffee cups on a rimmed baking sheet.
  2. Sift the flour, baking powder and salt into a medium bowl and set aside. In the bowl of a stand mixer on medium-high speed, beat the eggs for 4 minutes. They will begin to lighten in color and become frothy. Add the granulated sugar and continue to beat for an additional 4 minutes. Reduce the mixer speed to low and stir in the flour mixture until just combined. Then mix in the melted butter, milk and 1/2 teaspoon of the vanilla. Divide the batter among the cups and bake until the tops are golden brown, lightly spring back to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  3. While the cupcakes bake, mix together 1/4 cup of the confectioners' sugar, the liqueur, espresso powder, cocoa powder and hot water, and stir until dissolved.
  4. When the cupcakes come out of the oven, poke 8 to 10 holes in each using a wooden skewer. Evenly but slowly spoon the coffee syrup over each cupcake. Let cool completely.
  5. When the cupcakes are cool, beat the mascarpone with the heavy cream and the remaining 1/4 cup confectioners' sugar and remaining 1/4 teaspoon vanilla until soft peaks form. Divide among the cupcakes. Garnish each cupcake with a dusting of cocoa powder and/or chocolate shavings if using.
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