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Tiramisu Cupcakes

416

Turn the traditional Italian dessert on its head by serving it as a cupcake.

  • Yield: Makes 18

Ingredients

  • 1 1/4 cups cake flour (not self-rising), sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/4 cup milk
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
  • 3 large whole eggs plus 3 egg yolks, room temperature
  • 1 cup sugar
  • Coffee-Marsala Syrup
  • Mascarpone Frosting
  • Unsweetened cocoa powder, for dusting

Directions

  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

  2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

  3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

  5. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Reviews Add a comment

  • mina_rose81
    11 FEB, 2017
    hi dear martha ,if i cant find marsala syrup,as a substitution what can i used instead of marsala syrup?can i use honey or maple syrup?
    Reply
  • supriya23242
    26 JUL, 2015
    Can I use coffee Liquor instead of Marsala?
    Reply
  • robinreactiongrid
    10 SEP, 2013
    I made these cupcakes for my boyfriends mothers birthday. I got rave reviews on them and I thought they were awesome! Everyone asks me when I am going to make them again and if I can double the recipe - they want more than just one. The recipe was a tad tough as I am a novice baker but after making them a few times it gets easier. Worth the amount of effort that goes into making them in the rich flavors in this lovely cupcake. Also makes a great personal layer cake just be aware of cook time.
    Reply
  • bakaengie
    2 MAR, 2013
    I agree with Megconell. This recipe was absolutely amazing! The mascarpone frosting and coffee-marsala syrup complemented each other well and I plan to make these cupcakes again at a later date. If you follow the recipe correctly your cupcakes should come out fine and if you don't want to use cocoa powder you can use cinnamon powder and decorate it with some plain animal crackers(the ones I used are called Animalitos and are manufactured by La Moderna).
    Reply
  • MS10702140
    3 DEC, 2012
    Thanks Megconell for the review, I thought these were marvelous. Booshey-get a grip and learn a bit more about the internet.
    Reply
  • Megconell
    14 SEP, 2012
    After reading the last review, I also registered so that I could review this recipe. I'm not sure if the previous person left out some liquid or overcooked the cupcakes, but I had great results. They were moist with awesome flavor and soaked up my coffee syrup well without falling apart. I don't want the last review to deter anyone from trying this recipe because they were delicious - definitely my go to recipe when I need a sponge cake!
    Reply
  • Erin Pie
    6 SEP, 2012
    Horrible!!! Positively HORRIBLE!!!!!!!!!!!!!!!! First off they are VERY VERY DRY even after adding the coffee syrup And I doubled the recipe to get 18 cupcakes. Ridiculous. Not worth it. I signed up just to tell you all how horrible these cupcakes were.
    Reply
  • MS10882380
    3 AUG, 2012
    I want the Tiramisu Cupcake recipe emailed to a friend but you have to answer Media question.. What does that have to do with cooking and is just a waste of time. If you do not know the answer! Surprise not recipe. Not all people are interested in such trash, nor have the time to play mine games. It is a recipe-- bring it back to kitchen and leave the trash to TV and Video games, please
    Reply
  • Lexova Zee
    6 JUL, 2012
    This recipe very success on my kitchen. Lately, I love to do easy home cooking and baking. I thought its gonna be too hard for me to make this tiramisu, but I follow this recipe and do the direction so carefully. But then... tadaaa... I'm so glad, I can make it. I'm not an expert but i made it. :) So many thanks for sharing this recipe..
    Reply
  • MS11009299
    12 JUN, 2012
    Tried these cupcakes as a birthday surprise for two co-workers who love traditional tiramisu. Delicious! The frosting is super simple and will be used as a "lighter" (texture only, probably not caloric...sigh) substitute for cream cheese frosting on some of my favorites.
    Reply