Tiramisù Cupcakes with Coffee Cream Filling & Mascarpone Cream Cheese Icing

Hello all. I've been quiet for a while. I just got married about a month ago. Last year was filled with wedding planning and quite a few wedding DIYs I plan to post about in the coming months.

As we get back into it, I wanted to share a recipe I came up with a while back that has become a favorite among my family and friends. This is the one they all ask for. When I make these for the office, they're gone in all of 30 seconds. People scramble for them.

I tell you that to let you know if you like tiramisù, you want to give this cupcake recipe a try. It's a winner.

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~ Ingredients ~

(Makes 12)


1 ¼ c. all-purpose flour
¾ c. sugar
2 eggs
½ c. vegetable oil
½ c. buttermilk
2 tsp. vanilla extract
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
12 ladyfingers
1 c. strong coffee, cold
3 Tbsp. coffee liqueur

Coffee Cream Filling

1 Tbsp. instant coffee
½ c. heavy whipping cream
¼ c. confectioners sugar
4 oz. mascarpone cheese
6 Tbsp. coffee liqueur

Mascarpone Cream Cheese Icing

4 oz. mascarpone cheese, chilled
8 oz. cream cheese, softened
1 c. heavy whipping cream
½ c. confectioners sugar
1 tsp. vanilla extract
3 tsp. coffee liqueur
Cocoa powder (for dusting)
Chocolate-covered espresso beans (for topping)

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~ Directions ~

Preheat oven to 350°.

In a shallow pan, mix the cold coffee and 3 Tbsp. coffee liqueur. Dip the ladyfingers in the mixture. Don't allow them to stay in the liquid too long or they will start to fall apart. Set the ladyfingers aside.

In a medium-sized bowl, sift together flour, baking powder, baking soda, and salt.

In a separate larger bowl, beat together sugar and egg. Add buttermilk, vegetable oil, and vanilla extract and beat well. Slowly add dry ingredients and beat until combined. Finally, crumble the soaked ladyfingers into the cupcake batter and fold in until mixed throughout. I recommend squeezing some of the liquid out of the ladyfingers as you do this before they go into the batter to avoid adding too much moisture.

Line a cupcake pan with 12 cupcake liners. Divide batter evenly among the cupcake liners.

Bake for 15-20 minutes or until toothpick inserted comes out clean. Remove from oven and allow to cool completely.

While the cupcakes are baking, make the filling. Combine all ingredients together in a large bowl and whip until soft peaks form and the mixture has a mousse texture. Once cupcakes are cooled completely, scoop out a portion of the center of each and replace it with some of the cream.

Next, make the icing. In a large bowl, whip together all ingredients until light and fluffy. Pipe over cupcakes once they are completely cooled. Add a light dusting of cocoa powder over the top of each cupcake and a chocolate-covered espresso bean, if desired.