Espresso-Infused Tiramisu Cupcakes You’ll Dream About

If you’re the kind of person who can’t get through the day without your coffee fix—or if the words “espresso” and “cream” make your heart skip a beat—these Espresso-Infused Tiramisu Cupcakes are about to become your new obsession.

Inspired by the beloved Italian dessert, these cupcakes transform the layered, dreamy richness of tiramisu into a handheld treat that hits all the right notes: moist cake, bold coffee flavor, and a silky mascarpone frosting that’ll have you licking the spoon. One bite, and you’ll see why these aren’t just cupcakes—they’re caffeinated clouds of joy.

Whether you’re looking to impress at your next dinner party, treat yourself to something decadent, or just sneak in some espresso with your sugar, these cupcakes are as unforgettable as your favorite cup of joe.

Ingredients

For the Espresso-Infused Cupcakes

• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ⅓ cup sour cream
• ¼ cup whole milk
• ¼ cup strong brewed espresso (cooled)

For the Espresso Syrup

• ½ cup strong brewed espresso
• 2 Tbsp sugar
• 1 Tbsp coffee liqueur (like Kahlua, optional)

For the Mascarpone Frosting

• 8 oz mascarpone cheese, cold
• ½ cup heavy whipping cream, cold
• ½ cup powdered sugar
• 1 tsp vanilla extract

For Garnish

• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings or chocolate-covered espresso beans (optional)

Step-by-Step Instructions

1. Make the Cupcakes

1. Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter and granulated sugar together until light and fluffy—about 2–3 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Mix in the sour cream.
6. In a small bowl or measuring cup, combine the milk and brewed espresso.
7. Add the dry ingredients to the wet ingredients in 3 parts, alternating with the milk-espresso mixture. Begin and end with the dry ingredients.
8. Divide the batter evenly among the cupcake liners (about ¾ full each).
9. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.

2. Prepare the Espresso Syrup

1. While the cupcakes cool, stir espresso and sugar in a small saucepan over low heat until the sugar dissolves.
2. Remove from heat and stir in the coffee liqueur (if using).
3. Set aside to cool.

3. Whip the Mascarpone Frosting

1. In a large chilled bowl, beat the mascarpone cheese until smooth.
2. Add the heavy cream, powdered sugar, and vanilla. Beat on medium-high speed until stiff peaks form—this happens quickly, so watch carefully to avoid over-whipping.

4. Assemble the Cupcakes

1. Using a skewer or fork, poke a few holes into the top of each cooled cupcake.
2. Spoon about 1–2 teaspoons of espresso syrup over each cupcake, letting it soak in for a moment.
3. Pipe or spread the mascarpone frosting generously on top.
4. Dust with cocoa powder and top with chocolate shavings or espresso beans for extra flair.

Why You’ll Love These

• Balanced Sweetness: The slightly bitter espresso syrup cuts the sweetness for a grown-up dessert vibe.
• Mascarpone Magic: Creamy and light, the frosting is less sugary than buttercream but just as satisfying.
• Customizable: Want a boozy twist? Add a little more Kahlua to the syrup. Prefer it alcohol-free? Skip it entirely—these cupcakes still shine.

Tips and Variations

• Make Ahead: You can bake the cupcakes a day in advance and store them in an airtight container. Assemble the day of for the freshest texture.
• Gluten-Free Option: Substitute your favorite 1:1 gluten-free flour blend.
• Extra Espresso Love: Brush on a second layer of syrup just before serving for an extra kick.

Whether you’re pairing these cupcakes with a latte or serving them as the finale to an Italian-inspired meal, one thing’s for sure: they’ll be talked about long after the last crumb is gone. Decadent, delicate, and oh-so-coffee-forward—these are the tiramisu cupcakes you’ll dream about.