A luxurious blend of Italian flair and chocolate indulgence, these Chocolate Tiramisu Cupcakes bring together the rich flavors of espresso-soaked sponge, velvety mascarpone filling, and a classic cocoa finish. Perfect for dinner parties, holidays, or whenever you crave a sophisticated yet approachable dessert, this recipe transforms the timeless charm of tiramisu into an elegant handheld treat.
Why You’ll Love This Recipe
Chocolate Tiramisu Cupcakes deliver everything you love about tiramisu—in a more convenient, cupcake-sized form. The dark chocolate sponge is deeply flavorful and moist, thanks to a generous infusion of brewed espresso. The mascarpone filling is light, creamy, and just slightly tangy, complementing the bold coffee and chocolate notes. Topped with a dusting of cocoa powder, each cupcake is a decadent, cafe-style dessert you can make at home with ease.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes
- all-purpose flour
- dark cocoa powder
- baking powder
- granulated sugar
- large eggs
- milk (or almond milk)
- vegetable oil (or melted butter)
- brewed espresso (or strong coffee)
For the Filling
- mascarpone cheese
- brewed espresso (extra)
For Dusting
- cocoa powder
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and sugar.
- In a separate bowl, beat the eggs, milk, and oil until smooth and well combined.
- Gradually add the wet ingredients into the dry ingredients, mixing until just combined.
- Gently fold in the brewed espresso until the batter is smooth and uniform.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the filling, whip together the mascarpone cheese and extra espresso until fluffy and smooth.
- Once cupcakes are fully cooled, cut a small circle from the top of each and remove a bit of the center.
- Fill each hollowed-out cupcake with the mascarpone mixture.
- Replace the tops, pipe or swirl more mascarpone over each cupcake, and dust with cocoa powder before serving.
Servings and timing
- Servings: 12 cupcakes
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
- Calories per serving: 250 kcal
Variations
- Alcoholic version: Add a tablespoon of coffee liqueur (like Kahlúa) to the mascarpone mixture for an adult twist.
- Chocolate chip addition: Fold in mini chocolate chips to the batter for added texture.
- Vegan-friendly: Use dairy-free milk, plant-based mascarpone, and a flax egg substitute to make it vegan.
- Layered dessert: Turn this into a mini trifle by layering cupcake chunks, mascarpone cream, and cocoa powder in a dessert glass.
- Extra frosting: Add whipped cream or a mascarpone buttercream for a taller, bakery-style finish.
Storage/Reheating
- Storage: Store the filled cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and fill with mascarpone before serving.
- Reheating: These cupcakes are best enjoyed chilled or at room temperature. Avoid reheating to preserve the mascarpone texture.
FAQs
Can I use regular cream cheese instead of mascarpone?
Yes, though mascarpone has a milder flavor and creamier texture. If using cream cheese, consider adding a tablespoon of heavy cream to soften it.
Do I have to use espresso?
No, strong brewed coffee works just as well if you don’t have access to espresso.
Can I make these cupcakes in advance?
Yes, you can bake the cupcakes a day ahead and fill them just before serving.
How do I pipe mascarpone neatly?
Use a piping bag fitted with a round or star tip, and ensure the mascarpone is whipped to a smooth consistency.
Will the cupcakes become soggy from the espresso?
Not if cooled properly before adding the filling. Be sure not to oversaturate the sponge.
Can I skip the cocoa dusting?
Yes, but it adds that signature tiramisu touch. You can also use shaved chocolate or espresso powder.
Are these suitable for children?
Yes, especially if you use decaffeinated espresso or coffee.
What’s the best way to cut the center out of the cupcakes?
Use a small paring knife or a cupcake corer to remove the center cleanly.
Can I double this recipe?
Absolutely. Double all ingredients proportionally and bake in two batches or use two muffin tins.
How long do the cupcakes need to cool before filling?
Wait until they are completely cool—about 30–40 minutes—to prevent the mascarpone from melting.
Conclusion
Chocolate Tiramisu Cupcakes are the perfect fusion of two beloved desserts: the bold, creamy elegance of tiramisu and the rich, moist appeal of a chocolate cupcake. These treats are ideal for gatherings, special occasions, or anytime you want to impress with minimal effort and maximum flavor. With every bite offering layers of chocolate, espresso, and mascarpone, they’re a guaranteed crowd-pleaser.
PrintChocolate Tiramisu Cupcakes
A luscious twist on the classic Italian dessert—these chocolate tiramisu cupcakes feature espresso-soaked chocolate sponge, creamy mascarpone filling, and a cocoa dusting for a rich, indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup dark cocoa powder
- 1 tbsp baking powder
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (or almond milk)
- 1/3 cup vegetable oil (or melted butter)
- 1 cup brewed espresso (or strong coffee)
- 1 cup mascarpone cheese
- 1/4 cup brewed espresso (extra)
- 2 tbsp cocoa powder (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- In a separate bowl, whisk eggs, milk, and oil until smooth.
- Slowly pour the wet mixture into the dry ingredients, stirring until well combined.
- Gently fold in the espresso until the batter is smooth.
- Spoon batter evenly into cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whip mascarpone and extra espresso together until smooth and fluffy.
- Once cooled, cut a small circle from the top of each cupcake and remove a bit of the center. Fill with mascarpone mixture.
- Replace the tops, pipe or swirl more mascarpone on top, and dust with cocoa powder to finish.
Notes
- Use strong brewed coffee if espresso is not available.
- Ensure cupcakes are completely cool before filling to prevent the mascarpone from melting.
- For a boozy twist, add a splash of coffee liqueur to the filling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg