Description
Indulge in these rich and luscious Chocolate Tiramisu Cupcakes that combine the flavors of traditional tiramisu with the beloved goodness of cupcakes. A perfect treat for any chocolate lover!
Ingredients
Scale
Cupcake Batter:
- 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)
- 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)
Tiramisu Filling:
- 1 cup Espresso (Use instant coffee if preferred)
- 1 cup Mascarpone Cheese (Ricotta as alternative)
- 2 tbsp Cocoa Powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare Batter: In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, and granulated sugar.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil until smooth.
- Combine Mixtures: Gradually pour the wet ingredients into the dry mixture, stirring gently to combine.
- Fill Cupcake Liners: Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 18-20 minutes.
- Make Tiramisu Filling: While the cupcakes cool, whip together the mascarpone cheese and espresso until fluffy.
- Fill Cupcakes: Once cooled, carefully cut off the tops and scoop out some of the center, filling with the espresso mascarpone.
- Finish and Serve: Dust the tops of your cupcakes with cocoa powder before serving.
Notes
- For a stronger coffee flavor, soak the cupcakes in additional espresso before filling.
- Top with chocolate shavings or a drizzle of chocolate sauce for extra decadence.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg