Genuine Tiramisu Cupcakes
These tiramisu cupcakes are the real thing in cupcake form! The cakes themselves taste just like ladyfingers and they’re soaked in a mixture of espresso and rum. Then, they are gloriously topped with mascarpone custard, whipped cream, and chocolate.
I achieve the perfect topping to cake ratio by baking extra short cupcakes, leaving lots of room for the mascarpone custard and whipped cream.
This recipe takes time and effort, but it’s totally worth it. If you don’t have as much time, try using vanilla cupcakes and tiramisu frosting (that combination is still fantastic, but less authentic).
Tiramisu cupcakes use pantry staples as well as mascarpone, espresso, and rum (which you may not have sitting around).
The recipe requires a decent amount of heavy whipping cream, too; it goes in both the custard and on top of the cupcakes.
Many tiramisu recipes use egg whites in their custard, but I use heavy whipping cream instead so I don’t have to be concerned about getting sick from eating raw eggs.
While I recommend you use espresso to give this dessert the absolute best flavor, you can also use your favorite coffee as long as you brew it strongly. I also recommend that you use a good spiced rum as its flavor will definitely come through.
How It’s Made
These cupcakes have three main components – the custard, the cake, and toppings.
Tip: Make sure you have a lot of bowls handy and read through the instructions thoroughly as each part of this recipe has a number of steps.
Start by whisking egg yolks with sugar in a heat-proof bowl. Once they’re completely combined, put the bowl over a double boiler set on your stove on low heat.
Keep whisking until the eggs become a pale yellow color and get thick enough to leave a ribbon when dropped back into the bowl from your whisk.
As soon as the mixture has cooled to the point that it is just warm to the touch, whisk in the mascarpone.
Refrigerate the custard mixture for one hour.
Fold whipped cream into the custard until completely incorporated.
Refrigerate until you’re ready to assemble the cupcakes.
This cupcake recipe is made just as you would make ladyfingers to make the dessert as authentic as possible. It uses separated eggs with beaten egg whites to make a light and fluffy cake.
Beat the egg whites with a little sugar until they get stiff and glossy.
In another bowl, beat egg yolks and the rest of the sugar together until the mixture is pale and thick – it should have a similar appearance to the egg yolks you prepared for the custard but it doesn’t get heated.
Gently fold half of the egg yolk mixture into the egg white mixture. Then, fold in a mixture of flour and baking powder, and finish off by folding in the remainder of the egg yolk mixture.
Tip: Be very careful to gently fold ingredients and to not overmix. You want the cake to be light and airy, not dense, and it gets much of its lift from the aerated eggs.
Fill a pastry bag with a 1/2 inch round tube or cut the end off of a piping bag or even a plastic freezer bag. Carefully load the bag up with the batter and distribute evenly among cupcake liners. The liners should be almost half full.
Tip: I suggest using foil liners or baking cups to make sure that the cupcakes maintain their shape. You can also drop the cupcakes into a second paper liner after they are done, like I did in these photos.
Bake for 13 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature on the counter or on a cooling rack.
The final step in making the cupcakes is to soak them. Combine espresso and rum in a small bowl. Use a toothpick or skewer to poke many holes into each cupcake, then drizzle one tablespoon of the espresso and rum mixture into the cupcake. Once that’s been completely absorbed, add a second tablespoon.
Remove the custard mixture from your refrigerator and distribute it evenly over the espresso and rum-soaked cupcakes.
Refrigerate cupcakes for 4-6 hours. Then, pipe or spread whipped cream on top of the custard mixture on each cupcake.
Sprinkle with cocoa powder and chocolate shavings and serve!
Expert Tips and FAQs
You can, but they won’t taste as good. I recommend that you make the cupcakes the day before you plan to serve them. The time they spend in the refrigerator will let the flavors meld together.
Once they’re assembled, they will last about three days in the refrigerator. Do not freeze them.
You can save a little bit of time by using store-bought whipped cream instead of making it from scratch. You could also use a vanilla cupcake mix instead of the ladyfinger-like cupcakes (just be sure to fill the liners less than you normally would to leave room for the topping).
Absolutely! The cupcakes won’t taste quite as authentic, but they’ll still taste great.
- Tiramisu frosting
- Chocolate ladyfingers
- Homemade Kahlua
- Vanilla cupcakes
- Coffee cookies
- Web Story: Tiramisu Cupcakes
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 pound mascarpone cheese
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 4 large eggs separated
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 cups coffee strong-brewed or espresso, room temperature
- 1/2 cup rum I recommend a Jamaican or spiced rum.
- 3 cups heavy whipping cream
- 2 tablespoons unsweetened cocoa powder
- shaved chocolate to taste
- In a heat-proof bowl, whisk together egg yolks and sugar until well blended.
- Place bowl over a double boiler on low heat, whisking constantly until mixture begins to boil.
- Continue to whisk until the yolk is a pale yellow color and thick enough to hold its shape for a few seconds in the bowl if dropped from the whisk. Remove from heat, and allow to cool until just warm to the touch.
- Whisk in mascarpone until smooth. Cover tightly and refrigerate for one hour.
- Whisk cold heavy whipping cream until it thickens and turns into whipped cream. It's easiest to do this with an electric mixer on high speed.
- Mix vanilla into the whipped cream.
- Gently fold in whipped cream to the chilled custard until completely incorporated, then return custard to the refrigerator until ready to use.
- Preheat oven to 400 F.
- Place egg whites in the bowl of an electric stand mixer (or use an electric hand mixer) and beat on high speed until soft peaks start to form.
- Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
- In another bowl, beat egg yolks and remaining sugar until thick and very pale in color.
- In a small bowl, whisk together flour and baking powder.
- Gently fold half of the egg yolk mixture into the egg white mixture.
- Gently fold in the flour mixture followed by the remaining egg white mixture.
- Fit large pastry bag with a plain 1/2 inch round tube or cut the end off of a piping bag or plastic bag. Transfer mixture to the bag and pipe the batter evenly between 18 cupcake liners. The cupcake liners will not be filled to the top.
- Bake for 13 minutes or until a toothpick comes out clean.
- Cool to room temperature on a counter or cooling rack.
- In a small bowl, combine coffee and rum.
- Use a toothpick or skewer to poke many holes into each cupcake.
- Drizzle 1 tablespoon of the coffee/rum mixture over each pre-baked cupcake. Wait for it to be completely absorbed, then add another 1 tablespoon to each cupcake.
- Remove the custard from the refrigerator and spread it evenly over the soaked cupcakes.
- Cover and refrigerate cupcakes 4 to 6 hours or until set.
- Whisk cold heavy whipping cream until it thickens and turns into whipped cream. It's easiest to do this with an electric mixer on high speed.
- Pipe or spread the whipped cream over the mascarpone mixture on each cupcake.
- Sprinkle with cocoa powder.
- Top with chocolate shavings. Make them by taking a vegetable peeler to the side of a chocolate bar.
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Was this recipe updated? It’s been a few years since I used it but I previously used the ladyfinger recipe that led to the cupcake one….don’t remember needing double broiler or adding whipping cream to the custard.
Yes, I recently updated the recipe to make it even better and less error prone.
I’m making the custard which lists 2/3 cup of whole milk in the ingredients but I do not see milk in the custard instructions. HELP!
The milk was erroneously included in the ingredients. Thanks for pointing this out!
Can i skip the rum? What can i use as a substitute?
You can just leave it off.
I love your blog and cake recipes, i’m follow your cake recipes and try to make them. Thanks for sharing this Delicious tiramisu cake recipes.
I love cupcakes. . thanks
I would like to make cake pops with this recipe but have no clue where to start or how to proceed.Could you please help me. I want to try this for my son’s birthday party.
This is what I would like to call as “the perfect dessert”. These tiramisu cupcakes are so yummy. And I certainly love that you used lots of mascarpone and whipped cream topping. This will definitely go well with a good cup of coffee. Thanks for sharing this!
These are amazing! I altered the recipe slightly by brushing it with a coffee stout reduction and dubbing it a: Beer-amisu! People went nuts!! Any idea if the pastry cream will freeze well? I have leftover and don’t want to waste it!! Thanks!
I’m sure I”m too late with my response. I hope you went ahead and froze the cream. It should work just fine.
Love it .
Love the recipe! Our customers are always asking us for a Tiramisu cupcake to go along with their espresso or coffee drink.
Thanks for sharing such a nice recipe for make a good quality cupcakes. I really liked this page very much.
I’m making this for a work do, and I wondered when the sponge is soaked will it cause the cupcake paper to get soggy? Or am I worrying for nothing? Will the rum make it boozy or is it mind?
Sorry can you tell i’m a total noob? :)
Thanks in advance!
I would like to know if you can substitute rum oil flavor for rum and if so how much?
Thanks in advance
At my mom’s bakery, I was getting tired of just making tiramisu slices, so I decided to make cupcakes to compliment our other cupcake selections. This is, actually, the same exact recipe I use for slices (so I knew it was going to be good!).
Excellent website, my dear! I love your pictures and step-by-step directions. Anyone can do this. The lady finger recipe was also real easy and tastes wonderfully (never made lady fingers to be honest)!
I found this recipe, though, to make 24 cupcakes. In my opinion, it was too much mascarpone filling. So I made a single batch of lady finger cupcakes and a single batch of mascarpone filling and it worked out perfectly. (Maybe I just can’t handle all that mascarpone goodness, hah)
Thanks for the instructions!
My boyfriend’s favourite dessert is tiramisu so I made these tasty for Valentine’s day! We loved them!!! Each layer of the tiramisu was proportional so there wasn’t too much of this and too little of that. I added a little something since we’re both chocolate lovers. I made chocolate cups (see below for recipe) and placed my lady fingers in them before finishing the rest of the layers. They turned out amazing! Just watch out for melting chocolate…it’s best if you put your chocolate cups into cupcake holders and keep them in there just in case some of the coffee and rum mixture leaks ;)
Thank you so much for this recipe!
To make the chocolate cups go to: http://www.cupcakeproject.com/how-to-make-a-chocolate-cup-its-shockingly-simple/
If I make two days ahead of time, do you think they will keep well? Please let me know!
Those cupcakes are absolutely to die for. I made 20 cupcakes out of the above ingredients, but it was kind of a stretch (I had to resist licking the spoon and instead scrape it into the last cupcake!). I took the above suggestions and refrigerated the mixture for two hours, as well as took the mascarpone out an hour ahead, and it turned out incredible.
Thank you very much for sharing this recipe!
Just made these for my Husband and his co-workers. They were AMAZING!!! Thank you!
I just made these tasty morsels. I tasted the mascarpone filling, very delicious. I took the tip from a comment above and refrigerated the mascarpone mixture for 2 hours instead of 1 hour, and it set up nicely. I also set the mascarpone out on counter for an hour so it would be soft, I think this made a difference in having it mix well with the chilled egg mixture. Next time I make this I will cut this recipe in half, it made way to much filling! The home made lady fingers came out very good, my mistake is that instead of baking them for 8 minutes I need to take them out at 6 minutes. They did not burn but are well done on the bottom. The whipped cream is good, but makes way too much, so will half that recipe also. They are chilling over night, can not wait to taste them. It sure is a lot of work. I am taking them to a Pinterest party tomorrow, hope the girls like them.
Just made this recipe and it came out tasting a bit eggy…. not exactly sure why. Thoughts?
Thanks for the recipe! I’ve made the cupcakes three times. Most love it, but the biggest critique I get is it needs to be firmer. I have to say I agree. I was thinking about cooking the initial egg, milk, sugar mixture longer. Anyone have any suggestions; I’m all ears! : )
wow amazing blog, love all the recipes and great photos and gif too
Tiramisu is my favorite dessert hands down. I followed both of your recipes for the lady fingers and the cupcakes and they turned out to be extremely delicious! Thank you for sharing!
Found this on Pinterest. We make America’s Test Kitchen’s tiramisu recipe, which is the best I have ever tasted. When I clicked on your link, I just figured you layered the ingredients into cupcake liners as a portioning tool. I didn’t expect for the ladyfingers to be baked in. We’ve always bought our ladyfingers from the grocery before, but I just might have to try this method. Fun!
8-16 oz od cream cheese, 1/2 sour cream, and 1/4 heavy whipping cream. It worked and tasted great!
Just made these and WOW! They taste just as good as they look, if not better! Time consuming since you have to make the ladyfingers, and chill the egg mix, which should be done for LONGER than an hour until chilled, mine was a bit runny but was fine. Also, if you cannot find mascarpone cheese, you substitute it for 8 oz cream cheese , 1/2 cup sour cream, and 1/4 whipping cream. perfect!
hmm…I bake a lot, and I had minimal problems following the recipe. However, my mascarpone mixture became a bit runny as well, and I think its because the egg mix was still warm, and the coffee and rum mix was warm. I forgot to cut the ladyfingers recipe in half, so I made 12 lady fingers and 12 cupcakes and used the left over custard to make a small tiramisu in a pan. I think if the directions where changed to refrigerate until chilled instead of just an hour it might come out better? otherwise, VERY tasty recipe!!
Wow thank you for this… I love cupcakes…
Just made these for an Italian themed potluck at work. As my kids put it “I’m not domesticated” but the recipe was very easy to follow!
Follow up – these cupcakes where a crowd fav at our company potluck! I pointed several folks to this blog =)
I made this and brought it in to work and everyone LOVED them!!! It was easy to make but I did have a lot of the mascarpone mixture left over, but it’s okay because I will make some this weekend for my parents.
I am not a big fan of tiramisu myself, but they looked so yummy that I had to try one and I thought it was great!
This is a wonderful recipe and I know I will be making it again. Thank you so much for sharing!!!
Just finished making these cupcakes. They are delicious. I too had about a dozen minis after i made 12 ladyfinger cupcakes. My cupcakes did dome a bit so I just cut that off so i would have more room for the cheese filling. I also added a bit of confectioners sugar to the heavy cream. They are a bit time consuming but are well worth the extra time. Thank you for all your wonderful recipes.
for what thing I can substitute the mascarpone cheese ?
I love Tiramisu and these cupcakes were delicious. I baked a test batch that recieved great reviews so I entered then in a cupcake competition and won 3rd place. They were sold out. Thanks. I’m making some more for home now…
Love tirimusu, move cupcakes but, seriously, can’t we have a dessert without making the ladyfingers from scratch? I bake all of the time, but can’t imagine doing this recipe with having to start with making the ladyfingers. Entirely too much work for me, and I’m a big time baker – but I also have children and a busy life;
You can do it if I can do it. I’ve got two small children and i managed. I will say that I was in a hurry to make cupcakes for someone and used a vanilla cupcake recipe and although it wasn’t as fabulous as the ladyfingers, it worked ok. I also made it with amaretto to make a tiramisu à l’amaretto. I hate rum unless it is in a mojito. ;)
nevermind i understand now :)
I am planning on making these for a special dinner. On the recipie it says to pour the coffee mixture on a pre-baked ladyfinger cupcake??? I am confused I thought the lady finger should be baked already or do you cook it after your pour the coffee?
Anon who said it tasted bad – I have no idea what went wrong. I’m so sorry to hear that.
Anon who is lactose intolerant – You could, but it wouldn’t be as good. This recipe calls for both milk and heavy whipping cream. Soy just isn’t going to taste the same. Sorry. You can use soy milk in most of my recipes that call for regular milk. I’m just skeptical about this one.
can i use soy milk in replacement of milk? i’m lactose intolerant.
Not trying to sound negative on the previous post… Fabulous recipe! Just trying to figure out where I went wrong… :/
My marscapone mixture turned out disgusting… Reeks of cooked eggs– but I followed the recipe just as it says? Is this how it should be?
I see that this is an older post, but thought I would reply to assist anyone else having an issue. When I followed the recipe directions (boiling the egg mixture for one minute), the mixture was grainy and watery. Being an experienced baker, I knew it was not right. I transferred the mixture to the top of a double boiler and whisked constantly over the hot water for about 10 or so additional minutes until the mixture was combined and thickened. After that, it was fine. I let it chill and it mixed perfectly with the marscapone cheese. Hope this helps.
Anon – Yes – 2 days will be fine!
Anon – Make the ladyfingers recipe as written but double the timamisu recipe.
I had gotten the tiramisu ingredients already and then read the comment just now… I was going to double the recipe thinking this current recipe only made 12 cupcakes.
Stef, I read that you mentioned now to half the recipe? What is posted right now should be halved? Can you possibly change the Yield # instead?
I need to make about 20 or so cupcakes for TG and not sure now what recipe measurements to follow.
Just wondering how long in advance can you make this? 2days before a party? Will the taste be the same?
Holy Tiramisu!!! These are the all time BEST cupcakes I have ever made, or tasted, for that matter. Everyone I gave these to was absolutely blown away and claimed they were the Ultimate Cupcake! This will become my “knock em dead” cupcake from now on. Thanks for the recipe!! If there’s a way for me to post a picture, please let me know. They also look amazing!
Janel – Maybe it wasn’t chilled enough?
I made these cupcakes for my wedding in August. They were amazing and everyone loved them! Thanks for the great recipe; it really made my wedding “cake” unique!
my mascarpone mixture is very thin, i followed the directions as given. is there anyway to fix this? it sort of just runs everywhere
I just made these for a Coaches dinner! Wow!! Delicious!! I followed everything to a tee. I have a ton of whipped cream left over. That’s the only thing I would do differently. Not double the whipped cream. We’ll just use the extra on coffee and hot chocolate. Perfect recipe!! Thanks so much for sharing! Oh and the lady fingers recipe… perfection! And EASY! I’ll never buy lady fingers when they’re this simple to make.
All – I just wanted to let everyone know that, taking your comments into account, I updated the ladyfinger recipe with instructions to half it if it will be used for the cupcakes. Thanks for alerting me to the problem.
The recipe, along with the ladyfinger batter recipe makes significantly more then 12. Closer to 36 or 48, depending on how big your cookies turn out. I like the idea, but this recipe was not adjusted at all from a double-layer cake that uses an 11×8 pan in the original recipe on Allrecipes.com (tiramisu II)
How many cupcakes will this recipe make? Someone said 20, but the instructions say 12…..
These were delish ..loved them
Branda – There’s no reason that these wouldn’t work as minis. Go for it!
I’m thinking about making these for an event of 75 people. I’d want to do them in a mini-cupcake version for that many people. Any thoughts on whether that would work? Sounds like they could easily be assembled a day ahead and brought out at the end of the cocktail party.
Just made these over the weekend and they came out fabulous. Seriously the best tiramisu I have ever had. I made a slight change – for the coffee I used Starbucks with a shot of espresso, and a dark jamaican rum- prob about 5 tbs and a large coffee. The recipe yielded about 20 cupcakes but probably would have been more because I added too much ladyfinger batter so I had a lot of soaking to do. I also added powdered sugar to the whipped cream mixture to taste. I’ve gotten rave reviews from them and am now directing people here. I will for sure check out your other recipes- thanks so much!!
Num – They were great the day I made them, but yes, they did get better the next day.
I would love to make these cupcakes but would you recommend making them one day in advance? I know when I’ve made tiramisu cake before it always taste better the next day. Would it be the same for these?
I just made these today and all I can say is OMG!!! We happen to love tiramisu and I am on a cupcake binge right now. We must have exra large eggs, because the lady finger recipe made 30 cupcakes so I had to double the custard/whipped cream recipes. I am sure my coworkers won’t mind a bit eating the extras.
these look amazing!
These cupcakes look like art. They must taste even better than they look. Can’t wait to try them. I am my Nancy. This is my blog – http://thekitchenbuzzz.blogspot.com
OH. MY. GOSH. I just finished making these cupcakes, after eyeing the recipe for a while… These are seriously delicious! Thanks bunches for sharing the recipe!
The animation is … soo cool !!
Tiramisu is one of my fav desserts.
i love that time lapse gif!!!
I made tiramisu for a friend one time and ever since she has been begging me to make it again…I think I might try it in this cupcake form for a cuter (and less messy!) dessert :)
The cupcakes look great. Just by the look of the pictures I would say they are heavenly.
Stacy – It’s funny. I worried about that. When I served them, I gave people forks because I thought they would need them. But, they didn’t need them at all. They held together really well.
I was reading your post on ladyfingers and, it mentions using baking powder. Is it missing in the cupcake recipe. So now, I’m confused.
The cupcake recipe “IS” the lady fingers and filling recipe all together. Right????
To make the cupcakes, you first have to make the ladyfingers (separate recipe), then the cupcakes.
Now I’m going to have to go to the store to buy the mascarpone cheese. They look fantastic! Thanks for the great recipe.
They look lovely, but how messy are they to eat?
Love the animation! Cupcakes look fantastic – definitely a contender for TheHusband’s upcoming birthday treats (he has a thing for tiramisu).
very veru wonderfull!
great recipe…and i LOVE that picture of the eggshells in the sink! :)
i am so going to make this now!
Wow I love that animation, makes me want to make tiramisu for breakfast! Wow, I’d forgotten how much I like a real tiramisu..yum!
It looks like Heaven in a cupcake liner !!!
just the title of this post immediately caught my eye. now looking at that photo, my mouth is watering! :)