Are you a fan of Tiramisù? I love this classic Italian dessert! It is so delicious! That is one of the reasons why I decided to make these Tiramisù Cupcakes the first recipe ever, to appear on my blog :) That was three years ago – now it was time to re-create this recipe.

When I started my blog, I was not really sure what I was doing. I posted my first recipe – these Tiramisù Cupcakes – not really sure what I should write about. I just wanted to share my recipes with the world out there I guess. Over the years a lot changed. I started to write more and more and the way I am taking pictures is quite different now. Which is a good thing I’d say ;) The more you do, the more you learn and hopefully get better.
These Tiramisù Cupcakes are a bit different to the original ones I made three years ago. I changed the cupcake batter and made the whole recipe for a smaller batch (the first one was for 28 cupcakes – I number I hardly bake nowadays). I kept the frosting as it was, cause it is sooo good, but added a chocolate filling to the cupcakes. I think that was a wise decision ;))
This recipe is part of a blogevent I am doing the next four weeks. In the German version of this post you can find all informations about it (in German). The next weeks I will have again some nice guest bloggers that also re-create one of their first recipes. So excited what their blog posts will look like and how they changed :)
INGREDIENTS / ZUTATEN
For the batter:
1 2/3 cups (220g) all-purpose flour
1 1/2 tsp. baking powder
1 1/4 cups (150g) sugar
1/4 tsp. salt
1/4 cup (60g) butter, at room temperature
1 egg
3/4 cup (180ml) milk
1/4 cup (60ml) vegetable oil
1/4 cup (50g) sour cream
1/2 tsp. vanilla extract
For the chocolate filling:
3.5 oz. (200g) semi-sweet chocolate (60%)
1 tbsp. (30g) butter
2 tbsp. (30g) brown sugar
1/4 cup (60ml) heavy cream
1 tbsp. Kahlúa
For the soaking sirup:
2 tbsp. freshly brewed espresso
2 tbsp. Amaretto
2 tbsp. sugar
For the frosting:
1/2 cup (120g) heavy cream
7 oz. (200g) mascarpone cheese, at room temperature
3 tbsp. confectioner’s sugar
To finish:
unsweetened cocoa powder, for dusting
Für den Teig:
220g Mehl (Type 405)
1 1/2 TL Backpulver
150g Zucker
1/4 TL Salz
60g weiche Butter
1 Ei
180ml Milch
60ml Pflanzenöl
50g Schmand
1/2 TL Vanille Extrakt
Für die Schokoladenfüllung:
200g Zartbitterschokolade (60%)
30g Butter
30g brauner Zucker
60g Sahne
1 EL Kahlúa
Für den Espressosirup:
2 EL frisch gebrühter Espresso
2 EL Amaretto
2 EL Zucker
Für das Frosting:
120g Sahne
200g Mascarpone, Zimmertemperatur
3 EL Puderzucker
Für die Dekoration:
Kakaopulver zum Bestäuben

DIRECTIONS / ZUBEREITUNG
2. Add the flour, baking powder, sugar and salt to a large bowl and mix until well combined. Add the butter in small pieces and mix on medium speed until the mixture gets a texture like sand. In a second bowl mix the egg with milk, vegetable oil, sour cram and vanilla extract until well combined. Reduce the speed of your food processor or handheld mixer and slowly add the milk mixture to the bowl with the flour mixture and mix until just combined. Fill the paper liners about 3/4 full and bake for 26-28 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
3. While the cupcakes are cooling, prepare the chocolate filling. Chop the chococolate and mix with the butter, sugar, heavy cream and Kahlúa in a microwave-safe bowl. Heat up in the microwave in 20-30 second steps and mix until melted completely and smooth. Set aside.
4. Prepare the soaking sirup by brewing the espresso, then add the Amaretto and sugar and mix until the sugar has dissolved completely. Set aside.
5. For the frosting add the heavy cream and one tablespoon of the confectioner’s sugar to a bowl and mix until stiff peaks form. Add the remaining confectioner’s sugar and mascarpone to a second bowl and mix until combined. Add the whipped cream in small portions and fold in. Fill into a piping bag with a large round tip.
6. Once the cupcakes are cooled, use a cupcake corer or sharp knife to make whole in the center of each cupcake. Fill with the chocolate sauce and brush with the soaking sauce (you may need 2-3 rounds to get enough sauce on the cupcakes). Pipe small drops of frosting on the cupcakes, dust with the cocoa powder and serve.
2. Das Mehl mit dem Backpulver, Zucker und Salz in eine große Schüssel geben und vermischen. Die weiche Butter in kleinen Stücken zugeben und bei mittlerer Geschwindigkeit so lange verrühren, bis das Mehl und die Butter eine sandähnliche Textur haben. In einer zweiten Schüssel das Ei mit Milch, Öl, Schmand und Vanille Extrakt verrühren. Während die Maschine oder Handmixer die Mehlmischung rührt, die Milchmischung langsam zugeben und nur kurz unterrühren – auf keinen Fall zu viel rühren, sonst werden die Cupcakes nicht locker. Die Förmchen zu etwa 3/4 befüllen und dann für 26-28 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Die Cupcakes aus dem Ofen nehmen und auf einem Kuchengitter komplett auskühlen lassen.
3. Während die Cupcakes abkühlen, die Schokoladenfüllung vorbereiten. Die Schokolade grob hacken und mit Butter, Zucker und Sahne in einer mikrowellensicheren Schüssel verrühren. In der Mikrowelle in 20-30 Sekunden Schritten schmelzen und zu einer glatten Soße verrühren. Zur Seite stellen.
4. Für den Espressosirup den Espresso frisch aufbrühen und dann mit dem Amaretto und Zucker verrühren, bis sich der Zucker vollkommen aufgelöst hat. Zur Seite stellen.
5. Für das Frosting die Sahne mit einem Eßlöffel des Puderzuckers steifschlagen, den restlichen Puderzucker mit dem Mascarpone verrühren. Nach und nach geschlagene Sahne unter den Mascarpone heben, bis ein luftiges Frosting entstanden ist. In einen Spritzbeutel mit runder Tülle füllen.
6. Sobald die Cupcakes abgekühlt sind, kann man mit einem Cupcake Corer oder scharfen Messer ein Loch in jeden Cupcake schneiden und sie mit der Schokoladenmasse befüllen. Den Espressosirup in mehreren Durchläufen auf die Cupcakes aufstreichen und den Teig damit tränken. Das Frosting in Tupfen auf die Cupcakes spritzen und dann mit Kakaopulver bestäuben.
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Here is a version of the recipe you can print easily.
Print
Tiramisù Cupcakes 2.0
- Prep Time: 40
- Cook Time: 28
- Total Time: 90
- Yield: 11 1x
Description
Delicious cupcakes that taste like the classic Italian dessert: Tiramisù
Ingredients
For the batter
- 1 2/3 cups (220g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1 1/4 cups (150g) sugar
- 1/4 tsp. salt
- 1/4 cup (60g) butter, at room temperature
- 1 egg
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (50g) sour cream
- 1/2 tsp. vanilla extract
For the chocolate filling
- 3.5 oz. (200g) semi-sweet chocolate (60%)
- 1 tbsp. (30g) butter
- 2 tbsp. (30g) brown sugar
- 1/4 cup (60ml) heavy cream
- 1 tbsp. Kahlúa
For the soaking sirup
- 2 tbsp. freshly brewed espresso
- 2 tbsp. Amaretto
- 2 tbsp. sugar
For the frosting
- 1/2 cup (120g) heavy cream
- 7 oz. (200g) mascarpone cheese, at room temperature
- 3 tbsp. confectioner’s sugar
To finish
- unsweetened cocoa powder, for dusting
Instructions
- Preheat the oven to 350˚F (175°C). Line a muffin tin with paper liners and set aside.
- Add the flour, baking powder, sugar and salt to a large bowl and mix until well combined. Add the butter in small pieces and mix on medium speed until the mixture gets a texture like sand. In a second bowl mix the egg with milk, vegetable oil, sour cram and vanilla extract until well combined. Reduce the speed of your food processor or handheld mixer and slowly add the milk mixture to the bowl with the flour mixture and mix until just combined. Fill the paper liners about 3/4 full and bake for 26-28 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
- While the cupcakes are cooling, prepare the chocolate filling. Chop the chococolate and mix with the butter, sugar, heavy cream and Kahlúa in a microwave-safe bowl. Heat up in the microwave in 20-30 second steps and mix until melted completely and smooth. Set aside.
- Prepare the soaking sirup by brewing the espresso, then add the Amaretto and sugar and mix until the sugar has dissolved completely. Set aside.
- For the frosting add the heavy cream and one tablespoon of the confectioner’s sugar to a bowl and mix until stiff peaks form. Add the remaining confectioner’s sugar and mascarpone to a second bowl and mix until combined. Add the whipped cream in small portions and fold in. Fill into a piping bag with a large round tip.
- Once the cupcakes are cooled, use a cupcake corer or sharp knife to make whole in the center of each cupcake. Fill with the chocolate sauce and brush with the soaking sauce (you may need 2-3 rounds to get enough sauce on the cupcakes). Pipe small drops of frosting on the cupcakes, dust with the cocoa powder and serve.
Notes
- Enjoy baking!
You are an inspirational baker!
Thank you for sharing your recipes.