Tiramisu Cupcakes

Tiramisu is my favorite dessert of all time; strong coffee, spongy cake, sweet cream, and rum – what more could you ask for? My friend Hanna came over for dinner last night and I decided to make small deserts to share with her. As much as I would like to have a whole pan of tiramisu, I really wanted something smaller and individual. Alas, cupcakes.


If Martha Stewart was working in Nadia Giosia’s Bitchin’ Kitchen, this might be their love child. I valued Nadia’s recipe for its use of raw sugar & rum while I valued Martha Stewart’s recipe for its use of cake flour & egg yolks. This recipe more heavily favors Nadia’s version.

Tiramisu Cupcakes (yields approximately 12 cupcakes)

Espresso Glaze:

1/2 c. strong coffee or espresso
2 T. raw sugar
1 T. Rum

If the coffee you are using is hot, add the raw sugar & let dissolve. If not, dissolve the sugar in a little hot water and then add it to the coffee. Pour in the tablespoon of rum. Let cool.


Cupcake Batter:

2 eggs, 1 egg yolk
1/2 c. raw sugar
1 T. rum
1/2 c. cake flour
pinch of salt
2 1/2 T. melted butter

Preheat the oven to 350 degrees.

In a small bowl, combine flour & salt. Set aside. In a saucepan, melt the 2.5 T. of butter and set aside. In a large bowl, place your two eggs and 1 egg yolk. With an electric mixer, blend the eggs until it becomes a bit bubbly & frothy.


Add the sugar in one pour and add the tablespoon of rum. Continue to blend until the mixture turns pale yellow, has a bit of a shine to it, and has grown to almost three times the initial volume. **This is very important because this is what makes the cakes spongy and soft.


After the batter is pale & voluminous, fold in half the cake flour & salt mixture gently until constituted and then fold in the other half. Pour in the melted butter and delicately fold that in as well until just combined.


In a cupcake pan, place 12 baking cups. Spoon the batter into the baking cups until almost full.


Bake your cakes for 12-15 minutes, until the edges are slightly browned and a toothpick comes out clean.


Transfer cakes to a baking rack.

From the espresso glaze, remove 1 T. and set aside. The rest of the glaze will be added to the cakes gradually. While still warm, use a 1/2 t. to pour espresso glaze on the cakes. Repeat until the glaze is used up, allowing time in between for the cakes to soak up the liquid. Allow to fully cool.


Mascarpone frosting:
8 oz. mascarpone
1/3 c. powdered sugar
1 T. espresso glaze

For the frosting, place all the ingredients in a shallow bowl. Use an electric mixture or spoon to combine. Apply to cupcakes using a butter knife or a piping bag.



Garnish your caked with a little cocoa powder or chocolate shaved with a vegetable peeler.


Allow the cakes to rest in the fridge for an hour as to finish soaking the espresso glaze through the cake. The result is a light & delicious version of my most favorite Italian dessert! So wonderful.



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