Chocolate Tiramisu Cupcakes

How To Make Chocolate Tiramisu Cupcakes, Step-by-Step Photos

Chocolate Coffee Cupcakes

1. Whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
2. In a separate bowl, whisk the oil, sugar, eggs and sour cream until they’re well combined and smooth.
3. Sift the dry ingredients over the wet and whisk just a little – about halfway. 
4. Pour in the hot coffee and whisk until the batter is completely smooth.
5. Scrape the edge of the bowl and give it a good mix. Fill the cupcake liners about ⅔-¾ full. I recommend weighing them so each cupcake has 50 grams of batter.  
6. Dip each chunk of lady finger into the espresso and press it into each cupcake. 
7. Bake for 16-18ish minutes, until the tallest part of the cupcake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
8. Let the cupcakes rest for 10 minutes in the pan, then remove them from the pan.
9. Once the cupcakes have cooled, poke holes in the top and drizzle the rest of the espresso on top of the cupcakes. You could use a pastry brush to do this or a small spoon. 

Mascarpone Frosting

1. Beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
2. Add the vanilla bean paste and turn the mixer to medium speed. 
3. Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.

Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.

4. Pipe the frosting onto the cupcakes and top with a generous dusting of cocoa powder (I used dutch-process for this part). 

Expert tips on getting perfect black forest cupcakes

There’s a few things you can do to make sure your cupcakes are perfect. 

• Don’t reduce the sugar. I know a lot of people do that for some recipes but not this one.
• Weigh your ingredients with a digital scale 
• Weigh the batter for each cupcake with a digital scale. I just place the cupcake pan on the scale with the liners and measure out 50 grams for each cupcake. You should have just enough for 12 cupcakes.
• Use a light colored stainless steel muffin tin for even baking. 
• Fresh coffee is the best – I use Americano for the batter and espresso for the soak. 
• Make sure the mascarpone and heavy cream are cold before making the frosting.
• If you dust with cocoa powder in advance, it may dissolve a little and look more wet/dark on top but if you dust with cocoa powder right before serving, the powdery texture makes people choke lol so I just do it in advance.