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Tiramisu Cupcakes
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4.38 from 8 votes

Tiramisu Cupcakes

Tiramisu cupcakes are perfect little single serving tiramisu treats! They have all of the components of tiramisu: ladyfingers, coffee, rum, mascarpone, whipped cream, and chocolate. 
Prep Time1 hr 5 mins
Chill4 hrs
Total Time5 hrs 5 mins
Course: Dessert
Cuisine: Italian
Servings: 12 Cupcakes
Calories: 434kcal
Author: Stefani

Ingredients

Mascarpone Topping Ingredients

  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 2/3 cup milk
  • 1 pound mascarpone cheese

Ladyfinger Cupcake Ingredients

  • 2 large eggs separated
  • 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder

Whipped Cream Ingredients

  • 1 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract

Assembly Ingredients

  • ladyfinger cupcakes from above
  • 1 cup strong brewed coffee room temperature
  • 2 tablespoons rum
  • mascarpone topping from above
  • 1 tablespoon unsweetened cocoa powder
  • 72 chocolate curls

Instructions

Mascarpone Topping Instructions

  • In a medium saucepan, whisk together egg yolks and sugar until well blended.
  • Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.
  • Boil gently for 1 minute, remove from heat, and allow to cool slightly.
  • Cover tightly and refrigerate for 1 hour.
  • Remove from refrigerator and whisk in mascarpone until smooth. Set aside.

Ladyfinger Cupcake Instructions

  • Preheat oven to 400 F.
  • Place egg whites in a bowl and beat on high 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.
  • Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add remaining egg whites.
  • Fit large pastry bag with a plain 1/2 inch round tube. (If you don't have one, cut off the end of a Ziploc bag.) Transfer mixture to the pastry bag (or Ziploc bag) and pipe the batter evenly between 12 cupcake liners. The cupcake liners will not be filled to the top.
  • Bake for 8 minutes or until a toothpick comes out clean.

Whipped Cream Instructions

  • In a medium bowl, beat cream with vanilla extract until stiff peaks form. Set aside.

Assembly Instructions

  • In a small bowl, combine coffee and rum.
  • Use a toothpick or skewer to poke holes into each ladyfinger cupcake.
  • Drizzle approximately 5 teaspoons of the coffee/rum mixture over each pre-baked ladyfinger cupcake. Add it a little at a time and wait for it to absorb into the ladyfinger cupcakes before adding more. When it stops absorbing, stop adding more.
  • Spread the mascarpone mixture evenly over the soaked ladyfingers.
  • Pipe or spread the whipped cream over the mascarpone mixture.
  • Sprinkle with cocoa powder.
  • Top with chocolate curls. Make the chocolate curls using a vegetable peeler on a chocolate bar. It works best if the chocolate is slightly warm but not melting.
  • Cover and refrigerate 4 to 6 hours, until set.

Notes

Recipe adapted from Tiramisu II on Allrecipes.

Nutrition

Calories: 434kcal | Carbohydrates: 28g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 198mg | Sodium: 52mg | Potassium: 120mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1085IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg