Tiramisu Cupcakes

Intensive Cake Unit
by Intensive Cake Unit
24 Cupcakes
45 min

I LOVE tiramisu – but when I first made it I was rather generous with soaking the ladyfingers in amaretto, and my mascarpone cream filling wasn’t all that thick – it tasted amazing, but I’ve hesitated to make it for a party or large group juuust because it’s….well, messy! 😉 Wanting a tiramisu dessert more easily served to a large group; I put together these Tiramisu cupcakes – they’re drizzled with espresso and Kahlua, filled with chocolate Kahlua filling, and topped with a light whipped cream cheese/Neufchatel buttercream – they taste AMAZING and can be served with minimal mess! 😉 All wins in my book!

Recipe and instructions below!

Recipe details
  • 24  Cupcakes
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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  • 1 cup unsalted butter, melted and cooled
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 T pure vanilla extract
  • 1 cup milk - I used whole milk
  • 1/2 cup sour cream
Frosting (& filling if desired)
  • 8 oz (one package) cream cheese, softened
  • 8 oz (one package) Neufchatel cheese, softened
  • 8 Tablespoons (one stick) butter, softened
  • 5-6 cups powdered sugar
  • 2 T Kahlua
  • 1/4 t. salt (if using unsalted butter)
  • 3-5 T whipping/heavy cream
  • Save & use later - ½ cup Kahlua + 3 T instant espresso powder
  • (Save and add later – ½ cup cocoa powder + 2-3 Tablespoons Kahlua)
  • Decorations - 24 chocolate-covered espresso beans & a dusting of cocoa powder
(Note: I borrowed and modified @TwoSugarBugs’ ‘Simply Vanilla Cupcakes’ recipe when I made these cupcakes!) Cake mix cupcakes would work as well if that's your thing.
First – melt your unsalted butter and set aside to cool. This ensures it won’t be too warm and cook your eggs when you add it! Preheat your oven to 350 degrees (180C), and prepare 24 muffin tins with cupcake liners. Set aside.
In a large bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk sugar, eggs, vanilla extract, milk and sour cream until well combined. Add the cooled melted butter and whisk again until well combined. Add flour mixture to the wet ingredients and mix until just combined. You want to be careful not to over mix the batter. The batter will be quite thick.
Divide the batter evenly between the cupcake liners, filling them about 2/3 full. (I didn’t want my liners to overflow, and I found I had enough leftover batter for about 16 mini cupcakes, so I made some of those as well!) Bake for 16-20 minutes, or until a toothpick inserted in the center comes out mostly clean.
Frosting (& filling if desired)
Beat together softened cream and Neufchatel cheeses and butter; slowly add in powdered sugar alternating with milk and Kahlua until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.
If filling your cupcakes, remove 1 cup of frosting and stir in cocoa powder and Kahlua – this will be your chocolate filling!
Filling + Assembly:
Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you can try using the non-business-end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you ;) I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but it’s been working for me for ages – I figure if it’s not broken don’t fix it!
Microwave ½ cup kahlua for about 30 seconds, until warmed, and stir in 3 Tablespoons of instant espresso powder until dissolved. With a squeeze bottle or spoon, drizzle each cupcake with a few teaspoons of the espresso-kahlua mixture.
Now pipe your chocolate filling into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part.
Transfer your frosting to a large piping bag – I used a jumbo star tip. Pipe into large swirls onto your cupcakes, and place an espresso bean on top of each one.
Add a few teaspoons of cocoa powder to a sifter (or use your fingers to sprinkle) and add a dusting of cocoa powder over your cupcakes – and you’re done! Enjoy!
  • See the link to the original blog post on my site IntensiveCakeUnit.com for links to the supplies (piping bags, etc) that I used!
Intensive Cake Unit
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