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Rating: 8.6/10 (8 votes cast)

A friend of mine got this recipe off the internet (I don’t have the original source, sorry) and asked me to make them for her. I modified the buttercream recipe (went from 12 oz marscapone to 8 oz, and 2 cups of sugar to 4) to make it more stable for frosting. There are several steps involved, but it’s absolutely worth it!

Tiramisu with Marscapone Buttercream

Ingredients

  • For cupcakes:
    2 cups cake flour
    2 tsp baking powder
    1/8 tsp baking soda
    1/4 tsp salt
    1-1/4 sticks (10 tbsp) unsalted butter, room temp
    1 cup sugar
    3 large eggs
    1 large egg yolk
    1-1/2 tsp vanilla extract
    3/4 cup buttermilk

    For espresso extract:
    2 tbsp instant espresso powder
    2 tbsp boiling water

    For espresso syrup:
    1/2 cup water
    1/3 cup sugar
    1 tbsp Kahlua

    For frosting:
    12 tbsp unsalted butter, room temp
    8 oz marscapone cheese, room temp
    4 cups confectioners sugar, sifted
    1 tsp vanilla
    1 tbsp Kahlua

Instructions

    To make cupcake:

  1. Preheat oven to 350F. Line cupcake pan with liners.
  2. Sift cake flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with a flat beater, beat butter until creamy. Add sugar and mix to combine.
  4. Add eggs one at a time, beating for about 1 minute after each addition. Add vanilla.
  5. Gradually add flour mixture in 3 additions, alternating with buttermilk in 2 additions, ending with the flour mixture.
  6. Mix until flour just incorporated into batter.
  7. Fill cupcake liners about 1/2- 3/4 full and bake for about 17-20 minutes or until a toothpick inserted in the middle
  8. comes out clean. Remove from pan and cool completely on a wire cooling rack.
  10. To make espresso extract:
  11. In a small bowl, stir espresso powder and boiling water together until blended. Set aside.
  13. To make espresso syrup:
  14. In a small saucepan, combine water and sugar together and bring just to a boil. Pour syrup into small bowl and stir
  15. in 1 tbsp of espresso extract and Kahlua. Set aside.
  17. To assemble cupcakes:
  18. Poke holes in cupcakes with a fork or toothpick. Spoon about 1-2 tsp of espresso syrup over each cupcake.
  19. (Let syrup soak in a little at a time before you add more or it will overflow.) Using a large round tip (I used a star tip)
  20. pipe frosting over cupcake and sprinkle with cocoa powder.
  22. For frosting:
  23. Beat butter and marscapone cheese until light and creamy. Add sugar and continue beating until smooth. Frosting can be
  24. made several days ahead of time and stored lightly covered in the refrigerator. Bring to room temp before frosting
  25. cupcakes.