Tiramisu Cupcakes

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tiramisu cupcakeTiramisu is a deceptively easy dessert, and the flavors are divine. Whenever we eat in an Italian restaurant… it gets ordered. We’ll even make it at home for special occasions. Yum. Coffee soaked lady fingers, creamy coffee flavored marscapone filling, and a sprinkle of cocoa on top.

But for my daughter, Katy, it is an extra special treat. She asks for it all the time.
Her birthday party is going to be held in a park. Tiramisu for a crowd in the park is sort of difficult to manage.

But… cupcakes… cupcakes are great. Easy to transport and no special equipment is needed to serve them.

These Tiramisu Cupcakes are perfect for a party. They are sweet and delicious, with a taste of coffee and chocolate. I ended up making two sizes… regular for our house party, and mini sized for her friends.

There are slight variations to the technique, but both use the same recipes for the cake, soaking liquid, filling and frosting. I’ve detailed the steps below with photos. Please don’t be intimidated by the list of ingredients or steps. Nothing is too complicated, and the end result is amazing.

Try making these Tiramisu Cupcakes for your next party… or whenever you feel like having cupcakes!

When someone asks if you’d like cake or pie, why not say you want cake and pie?
Lisa Loeb

Tiramisu Cupcakes… Basic Recipe

Cupcake, Soaking Liquid, Filling and Frosting

Serves: 24 regular or 48 mini (plus a bit)

  • Total Time: 2 hours start to finish

This is the basic recipe for the Tiramisu Cupcakes. I will detail the techniques below (with photos and explanations). There are a few steps, but they are not difficult, and the results are worth it.

You can choose whether you want to use alcohol in the soaking liquid. Traditionally, Marsala wine is added to the espresso. I’ve been known to add Kahlua or Espresso Flavored Vodka. However, since these were primarily for kids… I opted to leave it out.


  • 1/2 cup Butter
  • 1 cup Granulated Sugar
  • 3 Eggs
  • 2 tsp Vanilla
  • 2 cup Unbleached Flour
  • 1 tsp. Baking Powder
  • 1/2 cup Milk
  • 1/2 cup Espresso
  • 1/4 cup Sugar
  • **1/4 cup Marsala or Kahlua(optional)
  • 8 oz. Mascarpone or Cream Cheese
  • 1 1/2 cup Powdered Sugar
  • 2 tsp. Instant Coffee Crystals dissolved in
  • 2 tsp Water
  • 8 oz. Cream Cheese
  • 1/2 cup Butter
  • 1 tsp Vanilla
  • 1 tsp. Instant Coffee Crystals
  • dissolved in
  • 1 tsp. water
  • 2 1/2 cup Powdered Sugar
  • 3 or 4 tablespoons Cocoa Powder


Preheat the oven 350 degrees Fahrenheit
Load of the cupcake pans with paper liners.

Cream butter and sugar until light. Add Eggs one at a time, scraping down after each addition.
Add Vanilla.
Combine the dry ingredients in measuring cup and add to butter mixture, alternating with milk. Start and end with flour.
(Don’t dump it all in at once!! Or you will be wearing it. )
Mix and scrape down again.
When completely combined, scoop the batter into cupcake papers. I love using an ice cream scoop for this. It works well… regular sized scoop for regular sized cupcakes, cookie scoop for mini cupcakes… The batter should fill about 3/4 of the cup.
Bake – 23 -25 minutes for regular sized cupcakes
-15- 18 minutes for mini cupcakes
Until set, and browning a bit.

While Cupcakes are baking, prepare the soaking liquid.
Easy… just mix all the ingredients together.

You can also work on the filling and the frosting.

Combine the Mascarpone cheese or cream cheese with powdered sugar and the dissolved Coffee Crystals.
Make sure completely blended… then transfer to a piping bag or a zipper bag.

In a Mixer, combine the Cream Cheese and Butter together until smooth, add Vanilla, and dissolved Coffee Crystals.
Slowly add Powdered Sugar. Beat until combined.
This frosting is a bit loose.. it sets up on the cupcakes. If it bugs you, you can add more sugar to stiffen it up.


When Cupcakes come out of the oven. Let them cool a few minutes.
Using a melon baller or a small scoop… scoop out a bit of cupcake from the top, then spoon one or two tablespoons of soaking liquid in the cavity. Fill the cavity with a squeeze of filling… about a tablespoon, put the scooped out cake back on top… and drizzle a bit more soaking liquid on it.
Then frost over the cupcake with the frosting… this is easiest with a piping bag, but can be done with at knife or spatula. The frosting is soft, but it does set up.
If you like it… sprinkle the frosted cupcakes with cocoa powder. This is easily done by spooning some cocoa into a small sieve, then shaking it gently over the cupcakes.

When the mini cupcakes come out of the oven, poke them with a fork, then drizzle them with about a teaspoon of soaking liquid.
Using the handle of a wooden spoon, poke a hole into the top of each mini cupcake. Fill the hole with a squirt of the filling. Frost over the top of the cupcake and filling.

Step by Step Assembly Instructions for Tiramisu Cupcakes

My 2 Tbl. Coffee Scoop was the perfect sized for scooping out a bit of Cupcake.
tiramisu cupcakes


Drizzle in 2 Tablespoons of Soaking Liquid.



Put a Squirt of Filling in the Cavity

tiramisu cupcakes



Put the Top Back Ontiramisu cupcakes




Drizzle with More Soaking Liquidtiramisu cupcakes



Pipe Frosting on toptiramisu cupcakes

Then Sprinkle with Cocoa Powder if you want


Tiramisu Flavor all the way through tiramisu cupcake




Mini Tiramisu Cupcake Technique

Mini Cupcakes Get a Drizzle of Soaking Liquidtiramisu cupcake

Then Poke a Hole in the Top

I use the end of a wooden cooking spoon to make the hole…. going in about 1/2 inch. This isn’t brain surgery, so you can go deeper or shallower if you want…

Fill the Hole with a Squirt of Fillingtiramisu cupcake



Squirt Some Frosting on Toptiramisu cupcake

sprinkle with cocoa powder if you so desire

Mini Tiramisu Cupcakes are One Addictive Bite

So Make LOTS

Tiramisu Cupcakes are Perfect for Bake Sales! 


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