The BEST Tiramisu Cupcake Recipe

  • Author: Beth Le Manach
  • Prep Time: 1 hour 30 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 12 1x


A delicious and fun cupcake recipe that’s just as delicious as a traditional tiramisu dessert but without all the hassle!



2 eggs
3/4 cup (150g) sugar
2 tsp (10 ml) vanilla extract
1 cup (240 ml) of oil
1/2 cup (120ml) of water
1 1/2 cups (180g) of all purpose flour
1/2 tsp (2.5 ml) baking powder
1/4 tsp (1.25 ml) salt
1/4 cup of espresso or strong coffee
1 tsp of rum extract

2 cups (475 ml) of heavy cream
5 tbsp (33 g) powdered sugar
2 tsp (10 ml) vanilla extract
8 oz of mascarpone cheese

1/4 cup (25 g) cocoa powder
2 oz (56 g) of dark chocolate


Preheat oven to 350F (175C). Line a 12-cup muffin tin with cupcake papers and set aside.
In a large bowl whisk together the eggs, sugar, vanilla, oil and water. Set aside.
In a medium bowl whisk together the flour, baking powder and salt. Slowly whisk the dry ingredients into the wet ingredients until combined.

Fill each cupcake well 3/4 of the way full. Bake at 350F (175C) for 15-17 minutes. Allow to cool.
Meanwhile, whisk together the coffee and rum extract. Brush the coffee mixture on top of each cupcake with a pastry brush, 2-3 times to allow the mixture to seep into the cake. Set aside
In a large bowl add the mascarpone cheese and smear it around with a spatula to soften it. Beat together the heavy cream, sugar and vanilla extract with an electric mixer. Fold the heavy cream, in thirds, into the mascarpone cheese, lightening the cheese with each addition of the cream.

Transfer the frosting to a large pastry bag fitted with a round 1/2″ tip (13mm). Working around the perimeter of the cupcake, pipe concentric coils around the cupcake creating 3 rings and finishing at the top creating a soft peak.

Place cocoa powder in a sugar shaker and dust the top of each cupcake with the cocoa power. Then grate the dark chocolate on top with a microplane zester or cheese grater.

Serve immediately or keep refrigerated until ready to serve. Remove from refrigerator 30 mins before serving and keep at room temperature. This will allow the frosting to soften.


Remove cupcakes from the refrigerator at least 30 minutes before serving to allow the frosting to get to room temperature.

Make sure the mascarpone cheese is at room temperature before using for the frosting. It will make it easier to incorporate into the cream that way.

  • Category: Dessert
  • Method: Bake
  • Cuisine: Italian

Keywords: Tiramisu Cupcake Recipe, Tiramisu Cupcakes, The BEST tiramisu cupcake