Tiramisu Cupcakes

Hi guys!

I’m sharing another Tiramisu recipe today. In Cupcake costume! How cool is that?! πŸ˜‰

My ultimate example when it comes to Cupcakes is Cupcake Jemma from Crumbs & Doilies, UK. I love watching her YouTube video’s and I’m dying to visit the shop whenever I get back to London some day. Hopefully next year.

So I’m guessing you guys can already figure out whose original recipe this is πŸ˜‰

Tiramisu Cupcakes. It’s a Cupcake, with a Tiramisu flavor. It really is as simple as that. The Cupcake has a slight espresso flavor (very subtle) and a yummy espresso filling. That piece of heaven is topped with a smooth mascarpone buttercreme and sprinkled with cocoa powder. Drooling yet?

What we need for 12 Tiramisu Cupcakes:


  • 250 g soft, unsalted butter
  • 250 g caster sugar
  • 250 g self-raising flour
  • 4 eggs
  • 3 tbsp espresso


  • 80 ml cream
  • 40 g mascarpone
  • 1 tsp caster sugar
  • 3 tbsp espresso

Mascarpone buttercreme

  • 75 g soft, unsalted butter
  • 120 g mascarpone
  • +- 200 g powdered sugar (the original recipe requires 420 g but it was already sweet enough for me. I do think the buttercreme becomes a bit stiffer with the extra powder sugar but you can add some whipped cream to the buttercreme as well)


  • 2 piping bags
  • 1 medium or large piping tip
  • apple bore
  • cupcake wrappers
  • baking sheets
  • cupcake tin
  • spatula
  • whisk
  • bowl
  • handmixer or robot (My Kenwood did almost all of the work for me)

How to:


  1. Preheat the oven at 180Β°C
  2. Mix together butter and sugar
  3. Add the eggs and mix until smooth
  4. Sift the flour and mix it all together
  5. Line the cupcake tins with cupcake wrappers and put them on baking sheets (the baking sheets are optional)
  6. Fill the cupcake wrappers for 3/4th with batter
  7. Bake for about 25 minutes
  8. Gently press your finger on top of the cupcake. If it bounces back to its original shape, it’s done. If not, put it back in the oven for 5 minutes.


  1. Put all ingredients in a bowl and whisk it all together.
  2. Keep whisking until the runny filling becomes a thicker mixture. You should end up with a real creamy filling.
  3. Fill 1 piping bag

Mascarpone Buttercreme

  1. Put together butter and mascarpone and mix until combined. It’s okay if the liquid from the mascarpone comes out. It’ll get back together with the sugar.
  2. Add half of the powdered sugar
  3. Add the other half once the buttercreme is smooth
  4. Scrape down the sides with your spatula and give it a last mix
  5. Cut off the tip of the piping bag and place the tip in it
  6. Fill the piping bag. It’s important not to fill it to the edge because that way the buttercreme will come out on both sides. which is not what we want πŸ˜‰

Assembly of the Tiramisu Cupcakes!

  1. Take the completely cooled cupcakes
  2. Make a small hole in the middle using the apple bore
  3. Pipe the filling in the hole
  4. Pipe the buttercreme on top of your cupcakes
  5. Sprinkle with cocoa powder

Writing this blogpost makes me crave these Tiramisu Cupcakes again! And I’ve only had them like two days ago… *drool drool*

Have a delicious day ❀
xxx Sarah

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