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How to make Tiramisu Filled Cupcakes
Light and fluffy cupcakes, soaked in mocha latte, filled with a mascarpone accented filling and finished with a creamy mascarpone and coffee frosting!
Want to try making one of our recipes, but prefer to skip the ingredient shopping and measuring? Check out bakeeatlovebox.com - we ship pre-measured baking kits to your doorstep.
Tiramisu Filled Cupcakes
Preheat your oven to 350°F. Place parchment paper on a baking sheet and baking cups on top. The cups don’t need to be evenly spaced or a certain distance apart. If you are making the filling and frosting within an hour, set mascarpone out to come to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using a hand-held mixer, beat 6 tablespoons room temperature butter and sugar together until light and fluffy (2-3 minutes).
Add vanilla extract and plain Greek yogurt. Mix until blended. Add egg whites (or aquafaba), mix until fully incorporated. Scrape down sides of bowl with a rubber spatula.
Mix together the flour, and baking powder. Add half of the mixture to your butter mixture. Mix on low until combined. Using a liquid measuring cup measure ⅓ cup milk. Add 2 teaspoons water to it, then pour milk mixture into the batter and beat on low until mixed. Add the rest of the flour mixture and mix on low until incorporated. Scrape the bowl with a spatula and mix one more time on low.
Pour or spoon the batter into the baking cups until about ⅔ full. Bake for 19-23 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before filling.
In a medium bowl, combine instant vanilla pudding with ½ cup cold milk. Stir with a whisk for 2 minutes and let sit for 5 minutes. After pudding sets, whisk in ¼ cup mascarpone until smooth.
In a small bowl, combine ⅓ cup hot water and 2 tablespoons mocha latte powder with a flatware teaspoon.
Once cupcakes are cool, cut a core out of each cupcake. Using a butter knife, place the knife tip halfway between the center of the cupcake and the edge. Tilt the knife to a 45-degree angle, pointing to the center. Slice down almost to the bottom, then twist in a circular motion and remove the core.
Drizzle about 1 flatware teaspoon of the coffee mixture over each hole.
Add filling to piping bag. Using scissors, trim off the tip of the bag about an inch. Pipe filling into the cupcake holes making them extra full. This isn’t the frosting but should raise higher than the cupcake top. If you have extra filling, we recommend making a tiramisu bowl with your cupcake centers!
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat ½ cup room temperature butter (1 standard stick) on medium for about 4 minutes.
In a medium bowl mix together the powdered sugar and remaining 1 tablespoon of mocha latte powder. Add half of the mixture into the mixing bowl. Start on a low setting, then gradually move higher. Mix in 2 ½ tablespoons hot water. Then add the rest of the powdered sugar mixture and mix until fully combined. Scrape bowl with a spatula and add ½ cup room temperature mascarpone. Mix on low. Do not overmix! Mascarpone will thin if overmixed and give frosting a melty texture.
This frosting looks great without a piping tip or with one. We used the Ateco 844 closed star piping tip. Add frosting to a clean piping bag prepped with a tip if you’re using one. If you aren’t, trim 1-1 ½ inches off the tip of the bag. Pipe frosting onto the cupcakes and top with a few espresso beans.