Skip to navigation Skip to content
Three tiramisu cupcakes dusted with cocoa powder Tried & Tested

Tiramisu cupcakes

Read reviews
2 stars based on 17 ratings

Try these cute cupcake versions of the traditional Italian dessert.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cupcakes

  • 200g 7⅛ oz Butter (unsalted)
  • 3 3 Egg(s) (free range)
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • ½tsp ½tsp Baking powder
  • 100g 3½ oz Cappuccino chocolate chips

For the topping

  • 500g 17⅝ oz Mascarpone cheese
  • 250g 8⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 2tbsp 2tbsp Marsala
  • Cocoa powder to dust

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (gas mark 4) and line a muffin tin with cupcake cases.

  2. Classic mode Step 2

    Beat the butter, sugar, eggs and vanilla extract until smooth.

    Ingredients for this step

  3. Classic mode Step 3

    Sieve the flour and baking powder into the mixture and fold in.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
    • ½tsp ½tsp Baking powder
  4. Classic mode Step 4

    Fold in the chocolate chips until evenly distributed.

    Ingredients for this step

    • 100g 3½ oz Cappuccino chocolate chips
  5. Classic mode Step 5

    Divide the mixture between the cases, then bake in the oven for 15 minutes or until the skewer comes out clean. Leave to cool on a wire rack.

  6. Classic mode Step 6

    To make the topping whisk the mascarpone and icing sugar then add the marsala. Spread this onto the cupcakes using a palette knife. Dust with the cocoa powder.

    Ingredients for this step

    • 500g 17⅝ oz Mascarpone cheese
    • 250g 8⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 2tbsp 2tbsp Marsala
    • Cocoa powder to dust
tiramisu cupcakes - web Tried & Tested

Tiramisu cupcakes

Read reviews
3 stars based on 21 ratings

A delightful twist on the a yummy tiramisu, these cupcakes are great for an afternoon treat and featured on the Channel 4 show Baking Mad with Eric Lanlard.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:medium

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cupcake

  • 50g 1⅞ oz Butter (unsalted)
  • 4 4 Egg(s) (free range) large
  • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 125g 4½ oz Plain white flour (we use Allinson) Plain white flour
  • 1tbsp 1tbsp Espresso coffee
  • 2tsp 2tsp Water boiling
  • 1tsp 1tsp Baking powder

For the frosting

  • 500g 17⅝ oz Mascarpone cheese
  • 2tbsp 2tbsp Marsala
  • 250g 8⅞ oz Unrefined golden icing sugar sifted (we use Billington's)
  • Cocoa powder to dust

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4) and line the tin with paper cases.

  2. Classic mode Step 2

    Place the butter into a bowl and melt in the microwave or in a heatproof bowl over simmering water, then allow to cool a little.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
  3. Classic mode Step 3

    Meanwhile, place the eggs and sugar into a bowl and with a freestanding mixer whisk until pale and creamy. The mixture should double in volume and this will take a few minutes. Once whisked, fold half the flour into the mixture.

    Ingredients for this step

  4. Classic mode Step 4

    Mix together the espresso coffee and boiling water until dissolved, then add to the melted butter. Gradually pour half into the sponge batter and fold in the remaining flour. Pour in the rest of the coffee and fold until incorporated.

    Ingredients for this step

    • 1tbsp 1tbsp Espresso coffee
    • 2tsp 2tsp Water boiling
  5. Classic mode Step 5

    Divide the mixture between the cupcake cases and bake for 25min until risen or when a skewer comes out clean. Leave to cool for 5 min and turn out on a cooling rack.

  6. Classic mode Step 6

    To make the frosting, whisk the mascarpone with the golden icing sugar then add the marsala. Pipe on top of each cupcake and give a generous dusting of cocoa powder.