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Enjoy these chocolate tiramisu cupcakes for a rich coffee-flavored treat that's easy to make. They mix a soft chocolate base with a creamy mascarpone filling blended with espresso to bring a bit of café charm straight to your kitchen.
I made these one afternoon to lift my spirits and they quickly became a hit around the house on weekends.
What You Need
- Vegetable oil: helps keep cupcakes moist longer than butter and blends in smoothly
- Mascarpone cheese: gives that creamy, slightly tangy tiramisu flavor; full fat is best for texture and taste
- Granulated sugar: sweetens just right without being too much; regular white sugar works well
- Unsweetened cocoa powder: adds deep chocolate flavor and rich color—natural cocoa is best
- Whole milk: makes the batter tender and moist; skip skim milk or the cupcakes get dry
- Baking powder: helps your cupcakes rise for a nice, soft texture
- Espresso or strong coffee: gives a bold mocha kick, making these a grown-up treat
- All-purpose flour: pick fresh flour to keep the cupcakes tasting great and tender
- Eggs: add richness and structure; large eggs from the fridge work best
How To Make
- Preheat and Set Up
- Turn your oven to 350°F and line a muffin pan with papers to make cleanup easy and bake evenly
- Dry Mix
- Whisk together flour, cocoa, baking powder, and sugar in a bowl—they build the cupcake’s chocolatey base and texture
- Wet Mix
- Beat eggs in another bowl, then add milk and oil; whisk until smooth to keep cupcakes soft
- Combine Batter
- Pour the wet stuff into the dry and fold gently—don’t overdo it or cupcakes will be tough; a few lumps are totally fine
- Fill and Bake
- Put the batter in liners, filling about ⅔ full so they have space to puff up. Bake 18 to 20 minutes or until a toothpick comes out clean
- Cool Down
- Take cupcakes out and let them cool fully to set; this makes putting in the filling easier and prevents melting
- Fill ’Em Up
- Whip mascarpone with espresso until fluffy. Cut or poke a little hole in each cupcake and pipe or spoon in the filling for that classic tiramisu feel
- Finish and Enjoy
- Sprinkle cocoa powder on top to give them the perfect final touch
These cupcakes remind me of cozy nights spent chatting and laughing with friends over a sweet treat.
How To Store
Keep these cupcakes in the fridge covered for up to four days because of the mascarpone filling. Chilling keeps them fresh and safe. You can take them out ahead of time to warm up a bit and bring out the flavors.
Substitutions
If you don’t have mascarpone, try cream cheese mixed with a little heavy cream to get close to the texture and taste. Don’t skip the espresso—it really makes the filling what it is. For dairy-free, coconut cream with decaf coffee works well.
Serving Tips
Try dusting powdered sugar on top and serve with an espresso or latte for that coffee shop feel. Fresh berries or a scoop of whipped cream would also add a nice bright contrast to the rich chocolate and coffee flavors.
This treat blends rich chocolate and smooth coffee flavors that’ll wow your guests and warm you up from the inside out.
Frequently Asked Cooking Questions
- → Which cocoa powder is best to use?
Go for unsweetened cocoa with a strong chocolate taste. It really boosts the flavor and balances the sweet cream inside.
- → Can I swap espresso for coffee?
You can use strong brewed coffee, but espresso gives a more powerful flavor that goes really well with the mascarpone.
- → How do I keep cupcakes from getting dry?
Don’t mix ingredients too much. Bake just till a toothpick comes out clean so they stay moist.
- → What’s the easiest way to fill cupcakes evenly?
Use a piping bag or a small spoon to carefully fill cooled cupcakes. This helps keep the filling neat and consistent.
- → Can I make these cupcakes ahead?
Yes, you can bake and fill them a day before. Keep them in an airtight container in the fridge to stay fresh.