I like making my favorite desserts and puddings into cupcakes and tiramisu being the classic Italian pudding is going to make the best cupcakes for you. Start by sifting self-raising flour into a big bowl along with bicarbonate soda and caster sugar. Add soft unsalted butter to the bowl then two large eggs and you are going to mix that at medium speed for about a minute. Turn your speed to low and add a really strong coffee, you can use espresso or an arrow press. Once the coffee is in, turn the speed to medium and beat it for around 30 seconds. Distribute the batter among your cupcake liners, this recipe will produce around ten cupcakes, use a spoon to scoop and place the batter in the liners.

Bake those at 170 degrees Celcius for 20 to 22 minutes. While they are baking, make the mascarpone icing which is like a cream cheese icing but instead of regular cream, you can use Italian mascarpone which is a lot creamier. You are going to add the cheese to the butter and start beating them up. Add unsalted butter in a bowl and add mascarpone and beat that at medium speed for a couple of minutes. Add your sifted icing sugar in two stages beating quite well after each stage. Cover that with a plastic wrap and wait for your cupcakes to cool. To make the filling, add double cream in a bowl and add one and a half teaspoon of sugar and espresso or strong coffee. Whisk that all together till it forms a soft peak. Once done, put that into a piping bag to get everything ready.

Make a small hole in the middle of all your cupcakes using an apple corer and fill that with the delicious coffee cream. You are then going to top them with the yummy mascarpone and finally, they wouldn’t be tiramisu cupcakes without the dusting. Dust your cupcakes with cocoa powder and your delicious little bit sized dessert tiramisu cupcakes are ready to go.


  • 125g self-raising flour
  • 125g caster sugar
  • 125g soft unsalted butter
  • 1/4 tsp bicarbonate of soda
  • 2 large eggs
  • 1.5 tbsp very strong coffee, ideally espresso

For the filling;

  • 75g double cream
  • 1 tsp caster sugar
  • 1.5 tbsp very strong coffee, ideally espresso

For the Mascarpone icing;

  • 75g soft unsalted butter
  • 120g mascarpone
  • 420g icing sugar sifted


  1. Preheat oven to 350F/180C. Line muffin tin with cupcake liners and set aside.
  2. In a medium bowl, sift together flour, baking powder, coffee/espresso powder, and salt. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugars on medium speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
  5. Reduce mixer speed to low and add half of the dry ingredients, beating just until combined.
  6. Add the other half of the dry ingredients and beat slowly only until combined.
  7. Divide batter evenly between cups, filling about ¾ full.
  8. Bake for 20-22 minutes, until a toothpick inserted into the center, comes out clean.
  9. Allow pan to cool on a wire rack for 10 minutes, then remove cupcakes and allow them to cool completely on a wire rack.
    To make the frosting;
  10. In a large bowl whisk together mascarpone, sugar, espresso powder, and liqueur.
  11. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream until stiff peaks form.
  12. Fold whipped cream into the mascarpone mixture in 2 additions. Use immediately to frost cupcakes.
  13. Chill cupcakes until ready to serve. Just before serving, dust frosting with cocoa powder.
  14. Cupcakes can be kept tightly covered in the refrigerator for up to 3 days.