Description
Rich chocolate and creamy mascarpone come together in these delightful cupcakes, infusing traditional tiramisu flavors in a cozy, cupcake-sized treat.
Ingredients
- 1 cup All-Purpose Flour (or gluten-free all-purpose blend)
- 1/2 cup Cocoa Powder (dark cocoa recommended)
- 1 tbsp Baking Powder
- 3/4 cup Granulated Sugar (coconut sugar alternative)
- 2 large Eggs (Flax eggs for plant-based option)
- 1/2 cup Milk (Almond milk for dairy-free option)
- 1/3 cup Vegetable Oil (melted butter alternative)
- 1 cup Espresso (or instant coffee)
- 1 cup Mascarpone Cheese (or ricotta)
- 2 tbsp Cocoa Powder (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together the flour, cocoa powder, baking powder, and sugar in a bowl.
- Beat the eggs in a separate bowl, then mix in the milk and vegetable oil, followed by the espresso.
- Combine the wet ingredients with the dry ingredients by pouring the liquid mixture into the dry mix. Stir gently until just combined.
- Scoop the batter into the prepared cupcake liners, filling them about two-thirds full.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
- Cool the cupcakes completely on a wire rack before frosting.
- Mix the mascarpone cheese and cocoa powder until smooth and creamy for frosting.
- Frost the cooled cupcakes and garnish with cocoa powder or chocolate shavings if desired.
Notes
Refrigerate leftovers in an airtight container for up to three days. Unfrosted cupcakes can be frozen for up to two months.