Rating: 3.62 stars
413 Ratings
  • 5 star values: 110
  • 4 star values: 124
  • 3 star values: 110
  • 2 star values: 49
  • 1 star values: 19

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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 (47)

413 Ratings
  • 5 star values: 110
  • 4 star values: 124
  • 3 star values: 110
  • 2 star values: 49
  • 1 star values: 19
Rating: Unrated
02/11/2017
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?
Rating: Unrated
07/26/2015
Can I use coffee Liquor instead of Marsala?
Rating: 5 stars
09/10/2013
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.
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Rating: 5 stars
03/02/2013
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).
Rating: Unrated
12/03/2012
Thanks Megconell for the review, I thought these were marvelous. Booshey-get a grip and learn a bit more about the internet.
Rating: Unrated
09/14/2012
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!
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Rating: Unrated
09/06/2012
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.
Rating: Unrated
08/03/2012
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
Rating: Unrated
07/06/2012
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..
Rating: Unrated
06/12/2012
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.
Rating: Unrated
06/08/2012
I live in Australia and I so love watching Martha and her recipes especially the new cup cakes, good work i luv it
Rating: Unrated
03/09/2012
Excellent recipe! Word of advice, poke the [filtered] all the way to the bottom of the cupcake so that the coffee can make its way throughout the entire cupcake. Since it's a dry dough, it needs the coffee to make it moist, and it can hold at least 2-3 teaspoons. Also, I used a good quality rum flavoring in the syrup instead of the marsala (don't sell it where I live) and it turned out great!!
Rating: 5 stars
02/05/2012
There were awesome cupcakes (just make sure you follow the directions). I poked the holes with a fork like Martha did in the video and the cupcakes absorbed all the syrup. I did not use the Marsala (wanted an alcohol free version), but added vanilla extract instead. They were a huge hit at the party I was at. I will definitely make them again.
Rating: Unrated
11/04/2011
These cupcakes were a huge hit with everyone except me. They just didn't taste the way I imagined. Good for something different but I think I would just rather have a vanilla cupcake. I am not sure the vanilla bean is worth wasting on this because once you add the syrup thats all you really taste. I also didn't really care for the icing but again that was just me because after my mother in law ate hers she went to the kitchen find the bowl to lick.
Rating: 4 stars
10/30/2011
Amazing cupcakes! The cake is light and airy and mimics the traditional lady finger taste. The cake does not absorb enough of the coffee though, I highly suggest poking holes to assist absorption or injecting it into the cake with a small squeeze bottle. I used my own version of the coffee, coffee, khalua, & a little vanilla...I thought the MS version was much too sweet. Frosting is AMAZING as is!! Overall phenomenal cupcakes!
Rating: Unrated
08/08/2011
This cupcake is marvelous. While not necessarily an easy cupcake, it is definitely worth the time and effort.
Rating: Unrated
07/04/2011
There are a few details that were in the video that would have been helpful to know. The coffee should be hot. When you fold the egg mixture in you can use a mixer instead of folding it in. What the consistency of the batter should be and how to thin it out if it is to thick and gooey. You should put folk holes in the cakes to help absorb the coffee.
Rating: Unrated
05/14/2011
Highly impressed with this chiffon-like cake, earthy espresso and decadent mascarpone frosting. The frosting can be adjusted to your liking by adding more mascarpone/confectioner's sugar mixture, however, if you beat your cream to stiff peaks, keep your cream and tools cold, you cannot fail. The recipe results in a lighter frosting which adheres more closely to the orignal dish.
Rating: Unrated
04/10/2011
These were very, very good! They did involve a lot of technique and took a long time to make, but the cake was very spongey and light and delicious! The only thing I would warn you about is that the frosting is very liquid. I would, personally, only add 1/4 cup of cream because I had to whip the death out of mine and it barely stood on the cake.
Rating: Unrated
03/02/2011
I'm apart of a monthly potluck dinner party with a bunch of girlfriends. We choose a different theme for every month.. This month being Italian. I figured everyone would do some variation of lasagna or chicken parm, so I decided to go a dessert route. These little cupcakes were so fun, and a huge hit!! I did make extra *Espresso-Marsala syrup and saturated them thoroughly. Also, instead of dusting them with cocoa powder, I used Starbucks carmel flavored Via. That put them over the top!!!!
Rating: Unrated
02/28/2011
I couldn't find mascarpone in the stores here, so I subbed a mix of 8oz cream cheese, 3 tbsp sour cream and 2 tbsp heavy cream. It wasn't the same as mascarpone, but the cupcakes still turned out amazing! I will definitely make them again, although next time I'll make more of the marsala syrup to saturate the cupcakes more thoroughly. These cupcakes are heavenly and completely worth the time they take to make!
Rating: Unrated
02/24/2011
My mascarpone/whip frosting came out a little grainy- from the mascarpone. Any suggestions on how to get a smoother frosting?! Where's MArtha when you need her?!
Rating: Unrated
02/23/2011
This was a DELICIOUS and beautiful cupcake recipe. I made mini ones, and ate about 5 right after making(the dangers of mini cupcakes). The one thing I would change is that I would make more syrup and perhaps spoon it on to make more of a coffee flavour. Brushing did not saturate it enough
Rating: Unrated
01/26/2011
Has anyone noticed that in the video, Martha adds the milk mixture before the flour mixture, while in the written instructions it says to add the flour mixture before the milk mixture. Which is the right method, or can it be done either way?
Rating: Unrated
01/21/2011
I always use Kahlua liquor with coffee and it is always delicious!!
Rating: Unrated
11/16/2010
annoying advertisement pops out when watching the video. I clicked off the salmon advertisement several times and it keeps showing up.....really annoying and it took me forever to write this comments because this website requires all of your information before you can comment. Not easy to navigate and recipe is not easily searched. I'm disappointed that Martha Stewart's website is not up to par to her standard.
Rating: Unrated
11/02/2010
I am allergic to eggs. How would I make this without eggs?
Rating: Unrated
11/02/2010
I am allergic to eggs. How would I do this without eggs?
Rating: Unrated
09/27/2010
These were great! We made as mini cupcakes. I substituted Kahlua for the marsala in the syrup. I also used a mascarpose cream cheese icing. I will make again
Rating: Unrated
09/10/2010
These were really good! I would definitely make these again :)
Rating: Unrated
09/09/2010
buonissime!!! thanks Martha!!
Rating: Unrated
06/17/2010
I made these and they were reallllyyy good. It may seem like a lot of coffee syrup to soak up, but use ALL of it...i used about two thirds of it because i thought it would make them too soggy, but they could have been soaked more. The frosting was kind of wierd, it was good but kind of just tasted like whipped cream. And the recipe makes exactly eighteen perfectly sized cupcakes.
Rating: Unrated
03/05/2010
THey were amazing but hard to make
Rating: Unrated
07/31/2009
I made these for a party and they were a hit.
Rating: Unrated
07/17/2009
Sorry but if your going to substitute the mascarpone then you might as well make another flavour of cupcake, it is no longer TIRAMISU!!!!!
Rating: Unrated
06/14/2009
I used a mixture of Kahlua and coffee instead of the coffee-Marsala syrup, and it turned out great.
Rating: Unrated
06/13/2009
Has anyone tried to substitue the vanilla bean and just added vanilla?
Rating: Unrated
05/18/2009
I use brandy instead of marsala wine and it works great! Also, you can use cream cheese mixed with sour cream for a substitute for the mascarpone.
Rating: Unrated
05/17/2009
I LOVE tthis cupcake it is awesome.
Rating: Unrated
05/16/2009
Can I use Kahlua instead of the Coffee-Marsala syrup?
Rating: Unrated
05/16/2009
Can I substitute marsala with anything else?
Rating: Unrated
05/15/2009
Marsala is a sweet Italian wine available at most grocery and Italian stores. I get mascarpone at Trader Joes. They also have it at Ralphs and Vons near my house. If you cant find it, use cream cheese.
Rating: Unrated
05/15/2009
coarse salt is kosher salt...
Rating: Unrated
05/15/2009
What is marsala? Where would you get mascarpone cheese to make the frosting?
Rating: Unrated
05/15/2009
Is coarse salt sea salt??
Rating: Unrated
05/15/2009
be careful marsala is wine so these already have some alcohol in them.
Rating: Unrated
05/15/2009
I LOVE tiramisu - I add a little liquor when I make it - wonder if I can do the same for the cupcakes, if they are for adults.