📋 Tiramisu Cupcakes Recipe
These Tiramisu Cupcakes are special, yet easy to make with a chocolate cake mix. These chocolate cupcakes are topped with raspberry mascarpone whipped cream frosting and are a delicious and decadent treat for Mother's Day or any special occasion!
Servings 18 cupcakes
Calories 262kcal
Ingredients
Cupcakes:
- 1 chocolate cake mix * I use Duncan Hines or Betty Crocker Devil's Food Cake Mix
- 1 tablespoon instant coffee granules
- 24 lady fingers *about 20- 24, however many come in the package you purchase
Frosting:
- 3 cups whipping cream
- 4 tablespoon seedless raspberry jam *you can use regular raspberry jam if you can't get seedless
- 1 ½ tablespoon Kahlua
- ⅓ cup Mascarpone cheese
- 3-4 tablespoon piping gel
- 1 tablespoon white granulated sugar
Garnish:
- 18 fresh raspberries
- 1 ounce semi- sweet chocolate, grated
Instructions
Cupcakes:
- Preheat oven to 350 degrees F/175 degrees C. Line cupcake tin with large cupcake liners.
- Mix cake mix, as per directions and add 1 Tblsp instant coffee granules to mix and beat in for another 30 seconds.1 chocolate cake mix, 1 tablespoon instant coffee granules
- Break each lady finger into 3-4 pieces and place in bottom of cupcake liner, dividing lady fingers between all cupcakes.24 lady fingers
- Pour cake mix over lady finger, distributing evenly.
- Bake cupcakes as per cake mix box directions. Cool.
Frosting:
- Beat whipping cream to soft peaks, then add raspberry jam, Kahlua, Mascarpone cheese, granulated sugar and piping gel (or gelatin) and beat to stiff peaks.3 cups whipping cream, 4 tablespoon seedless raspberry jam, 1 ½ tablespoon Kahlua, ⅓ cup Mascarpone cheese, 3-4 tablespoon piping gel, 1 tablespoon white granulated sugar
- Pipe icing on to the top of each cupcake with 1M tip (see VIDEO in notes)
Garnish:
- Add a raspberry to the top of each cupcake18 fresh raspberries
- Grate chocolate with a small grater and sprinkle on the top of each cupcake1 ounce semi- sweet chocolate, grated
- Serve and enjoy!
Notes
Top Tip
- I stabilize my whipped cream with piping gel (affiliate link) because it's easier than using gelatin. But if you don't have any or can't get access to it, you can use gelatin as a stabilizer: How to Stabilize Whipped Cream with gelatin
- OR if you don't have piping gel or gelatin, you don't even have to bother stabilizing your whipped cream. But beware: the icing/frosting won't hold for longer than an hour or so.
- Fridge: IF you use a stabilized whipped cream frosting, these cupcakes can be stored in a sealed container, separately, from the whipped cream, in the fridge for 3 days (you may need to whip the whipped cream frosting again. If you frost them before putting them in the fridge, I would not recommend doing this more than 8-12 hours in advance. *If you use a regular whipped cream frosting (with no piping gel or gelatin), the whipped cream will only hold for an hour or so.
- Freezer: The cupcakes freeze well for up to 3 months, in a sealed container. Fully defrost the cupcakes before frosting them. *I do not recommend you freeze the cupcakes frosted, as the frosting tends to run once defrosted.
- Freeze Leftover Mascarpone Cheese: You can freeze Mascarpone Cheese for up to 3 months! I used some that I had frozen to make this recipe. It keeps best if you put the container into a Ziplock freezer (not storage) bag. Just be sure to let it thaw completely in the refrigerator prior to using it.
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- Soften the Lady Fingers Slightly. If your lady fingers are particularly dry or crisp, you can brush them lightly with brewed coffee or espresso before adding the cake batter. This gives them that classic soaked tiramisu texture and amps up the flavor!
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- Don't overmix the Frosting. When whipping the cream and adding mascarpone and jam, stop as soon as stiff peaks form. Overbeating can cause the frosting to become grainy or separate. If it starts to look curdled, stop immediately and gently fold to finish.
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- Use Room Temperature Mascarpone. Cold mascarpone can clump when mixed into whipped cream. Let it sit at room temperature for about 15–20 minutes before beating it in to ensure a silky smooth frosting.
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- Chill Your Bowl and Beaters. To get the best volume and texture when whipping cream, chill your mixing bowl and beaters for 10–15 minutes in the freezer beforehand—especially on warmer days.
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- Use Gelatin as a Back-Up Stabilizer. If you don’t have piping gel, dissolve 1 teaspoon of plain gelatin in 1 tablespoon of water, let it bloom for 5 minutes, then microwave for 5–10 seconds to liquify. Let it cool slightly before slowly drizzling it into the whipped cream while beating.
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- Cupcake Liners Matter. Use high-quality, greaseproof cupcake liners to prevent sticking and to hold up to the moisture from the lady fingers and frosting.
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- Grate Chocolate Fresh. Freshly grated chocolate adds more visual appeal and better texture than pre-shaved chocolate. Use a microplane for light, fluffy shavings.
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- Make It Ahead in Parts. Bake the cupcakes a day ahead and store them in an airtight container. Make and store the stabilized whipped cream separately in the fridge. Assemble the cupcakes just before serving for best results.
Nutrition
Serving: 1cupcake | Calories: 262kcal | Carbohydrates: 19g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 107mg | Sodium: 54mg | Potassium: 62mg | Fiber: 1g | Sugar: 4g | Vitamin A: 764IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
