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Chocolate Tiramisu Cupcakes

Rich and soft chocolate cupcakes infused with espresso, topped with a creamy mascarpone frosting and finished with a cocoa dusting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: Italian
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-Purpose Flour Substitute with gluten-free all-purpose blend
  • 1/2 cup Cocoa Powder Dark cocoa for deeper taste
  • 1 tbsp Baking Powder Check for freshness
  • 3/4 cup Granulated Sugar Coconut sugar as alternative
Wet Ingredients
  • 2 large Eggs Flax eggs for plant-based
  • 1/2 cup Milk Almond milk for dairy-free
  • 1/3 cup Vegetable Oil Melted butter as alternative
  • 1 cup Espresso Use instant coffee if preferred
Topping
  • 1 cup Mascarpone Cheese Ricotta as alternative
  • 2 tbsp Cocoa Powder

Method
 

Preparation
  1. Preheat the oven and line a cupcake pan.
  2. In a medium bowl, whisk together the flour, 1/2 cup cocoa powder, and baking powder.
  3. In a separate bowl, whisk the sugar and eggs until lighter, then whisk in the milk and vegetable oil, followed by the espresso.
  4. Combine wet and dry ingredients, stirring until just mixed.
  5. Fill cupcake liners evenly with batter.
  6. Bake until tops are set and spring back lightly when pressed.
  7. Cool completely in the pan and then transfer to a wire rack.
Topping
  1. Stir the mascarpone until smooth and spreadable.
  2. Top each cooled cupcake with mascarpone and swirl gently.
  3. Dust with remaining cocoa powder.

Notes

Use fresh baking powder for best results. Let espresso cool before mixing to avoid cooking the eggs. Better to dust cocoa just before serving to maintain its appearance.