Chocolate Tiramisu Cupcakes

I have a soft spot for any dessert that mixes chocolate with coffee, and these Chocolate Tiramisu Cupcakes hit that sweet spot in a way that still surprises me every time I make them. You know that moment when you take a bite and everything gets quiet for a second. That is exactly the vibe here. Fluffy chocolate cupcakes. Soft mascarpone cream. A gentle soak of espresso that makes the whole thing feel like a tiny handheld tiramisu. Honestly, I am obsessed.

Let me give you the quick rundown. These cupcakes start with a rich chocolate base that stays tender and moist. Then you brush them with espresso. Then you top them with a cloud of lightly sweetened mascarpone frosting. Each bite gives you chocolate first, then coffee, then cream. It is layered but still simple.

What makes them special is how they deliver the full tiramisu experience without the fuss of assembling a whole dish. You get the same cozy comfort. The same coffee aroma. The same creamy finish. Just easier. Plus they look fancy with almost no extra effort. I love that for us.

Why You’ll Love This Recipe

• Deep chocolate flavor that pairs perfectly with espresso
• Mascarpone frosting that feels luxurious but is easy to whip up
• No complicated steps. If you can bake cupcakes, you can make these
• They’re great for parties because they look bakery-level impressive
• The coffee soak keeps them soft for days
• You can make parts of the recipe ahead to save time

Tools You’ll Need

• Muffin pan
• Holds the cupcakes as they bake. It keeps everything uniform and neat.
• Cupcake liners
• Helps the cupcakes release easily. Also keeps clean up simple.
• Mixing bowls
• One for dry ingredients. One for wet ingredients. It keeps things tidy.
• Hand mixer or stand mixer
• Helps you whip the mascarpone frosting into that silky, dreamy texture.
• Cooling rack
• Lets the cupcakes cool evenly so the frosting does not melt when you add it.
• Pastry brush
• Makes it easy to brush the warm cupcakes with espresso. You can spoon it on too. No stress.
• Piping bag or zip-top bag
• For neat, swirly frosting. Or you can spread it with a spoon if you want a rustic look.

Ingredients

Chocolate Cupcakes

• 1 cup all-purpose flour (120 g)
• 1 cup granulated sugar (200 g)
• 1/3 cup cocoa powder (30 g)
• 1 teaspoon baking powder (4 g)
• 1/2 teaspoon baking soda (3 g)
• 1/4 teaspoon salt (1 g)
• 1/2 cup milk (120 ml)
• 1/4 cup vegetable oil (60 ml)
• 1 large egg
• 1 teaspoon vanilla extract (5 ml)
• 1/2 cup hot water or hot coffee (120 ml)

Espresso Soak

• 1/2 cup brewed espresso or strong coffee (120 ml)
• 1 tablespoon sugar (12 g)

Mascarpone Frosting

• 8 oz mascarpone cheese (226 g), cold
• 1 cup heavy cream (240 ml), cold
• 1/3 cup powdered sugar (40 g)
• 1 teaspoon vanilla extract (5 ml)
• Cocoa powder for dusting

Instructions

1. Prepare the cupcake batter

Preheat your oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners. In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. It may look simple, but combining these dry ingredients really does make the batter smoother.

2. Mix the wet ingredients

In another bowl, whisk milk, oil, egg, and vanilla. The mixture will look pale and thin. That is perfect.

3. Combine

Pour the wet mixture into the dry one. Stir just until everything is combined. Then add the hot water or hot coffee. The batter becomes thin and glossy. Do not worry. That is exactly how chocolate cupcake batter should look for a soft crumb.

4. Fill and bake

Scoop the batter into the liners, filling each about two thirds full. Bake 18 to 20 minutes. When a toothpick comes out mostly clean with a few crumbs, you’re good. Set the cupcakes on a cooling rack.

5. Make the espresso soak

While the cupcakes cool, mix your espresso with sugar. When the cupcakes are still slightly warm, brush the tops with the espresso mixture. You will see them drink it in almost instantly. That is your sign that magic is happening.

6. Whip the mascarpone frosting

In a cold bowl, whip the heavy cream until you see soft peaks. Add mascarpone, powdered sugar, and vanilla. Beat on low to medium speed just until the mixture thickens and becomes smooth. Do not overmix or it will turn grainy. If you panic for a second while mixing, trust me. You’re fine. Stop as soon as it looks creamy.

7. Frost and finish

Pipe or spoon the frosting onto the cooled cupcakes. Dust lightly with cocoa powder for that classic tiramisu look.

Serving Ideas

• Serve with a hot espresso for a cozy dessert moment
• Add chocolate curls on top if you want something dramatic
• Serve chilled for a firmer tiramisu-like texture
• Warm them slightly for a softer, meltier experience

Variations and Customizations

• Add a splash of Kahlúa to the espresso soak for an adults-only version
• Mix a little cocoa nibs into the frosting for crunch
• Use dark chocolate frosting instead of mascarpone for a deeper chocolate profile
• Make mini cupcakes for parties. They bake in about 10 minutes

Storage and Make-Ahead Tips

• Store cupcakes in the fridge for up to 3 days
• Let them sit at room temperature for 15 minutes before eating for best texture
• You can make the cupcakes a day ahead and frost them before serving
• The frosting is best made the same day so it stays smooth and fluffy

Pro Tips and Mistakes to Avoid

• Do not overmix the cupcake batter. It can make them dense
• Make sure the cupcakes cool fully before frosting or you will watch the frosting melt
• Keep mascarpone and cream cold so the frosting stays stable
• Add the hot water slowly so the batter blends evenly
• When brushing with espresso, go light at first. You can always add more

Recipe Summary

• Yield: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Nutrition (per cupcake, estimated): 270 calories, 13 g fat, 35 g carbs, 4 g protein

I really hope you make these Chocolate Tiramisu Cupcakes because they feel like the kind of dessert you proudly hand to someone and say, “You have to try this.” If you do bake them, tell me how they turned out or what twist you added. I love hearing your kitchen wins.