Tiramisu Cupcakes With Coffee Marsala Syrup
My best friend is probably the greatest fan of tiramisu. It’s her go-to dessert on any occasion, from birthdays and holidays to random Wednesday nights. I’ve been her personal baker for years now, and I made numberless tiramisu-inspired desserts, so it’s getting a tad hard to bring out something new! This time for her birthday, I made Tiramisu Cupcakes with Coffee Marsala Syrup just to be fancy!
This recipe is a perfect fusion between an airy sponge and the rich, luxurious flavors of tiramisu. I incorporated sweet, aromatic Marsala wine into the cupcakes, to resemble classic, tantalizing mascarpone layers. The final result is a sophisticated, flavorful bite, that is one step higher than any other cupcake you’ve ever had!
What makes these tiramisu cupcakes special?
The tiramisu cupcakes have three delicious layers – sponge, syrup, and frosting. The cake is heavily infused with vanilla, plus it’s abundant in yolks which makes the batter super rich and velvety. When it comes to adding subtle flavors, I like to spice things up by adding raw sugar because of its aroma and molasses-like relish.
Frosting is a classic, made of mascarpone and heavy cream, which gives that acidic, milky contrast. Coffee Marsala Syrup is the special twist that takes the regular cupcake to a luxury treat. I played with flavors a bit, trying to balance the taste, and did it with only three ingredients! Espresso coffee and sweet Marsala are an amazing duo, and I will definitely use this syrup in other desserts.
How to make tiramisu cupcakes with Coffee Marsala Syrup?
I made a large batch of cupcakes for the party and they were so good I wanted to share the recipe with you. I’m making a third of the quantity this time, for photos only. 😀 Here’s everything you need!
- Flour – I like to use all-purpose flour and mix it with instant vanilla pudding powder. That way, I get cake flour texture and benefits, but with aroma and additional taste
- Baking powder – Baking powder is the best leavening agent to achieve a spongy texture.
- Milk – Milk dilutes the batter, but adds flavor, as well.
- Vanilla – The vanilla bean pod is top-notch, but the essence will work like a charm, too.
- Butter – Butter gives an old-school relish to the baked goods.
- Eggs – For this batter, you’ll need eggs and some more egg yolks. This combination makes the cake extra velvety, full-flavored, and yellow.
- Sugar – Raw sugar is the best choice here. It resembles molasses and adds delicate flavors to the final product. For the frosting, go for powdered sugar because of the desired silky texture.
- Coffee – Espresso coffee has a slightly bitter flavor with a chocolatey and nutty base. It deepens the flavors of cocoa and Marsala wine.
- Marsala – Marsala wine is very sweet, rich in vanilla, and distinctive toffee flavors from brown sugar. Also, it has nutty notes of walnuts or hazelnuts, plus the fruity relish of apricots. It marries so finely with cakes!
- Heavy cream – I love to add heavy cream to the frosting for the silky finish. I find it much easier to pipe, as well.
- Mascarpone – Mascarpone is a staple in tiramisu, so I didn’t skip it here either. You can substitute it with cream cheese, though, but it will have a slightly different taste.
- Cocoa – Cocoa on top is inevitable in any dessert related to tiramisu.
Step 1: Mixing the batter
You need to divide the dry and wet ingredients here. So, start with combining dry ingredients: all-purpose flour, instant vanilla pudding powder, baking powder, and a pinch of sea salt. Now, it’s time for melting! In a microwave-safe dish, marry milk, butter, and vanilla.
If you’re using a vanilla bean pod, use both halves plus seeds. Don’t forget to check the mixture; it’s best to heat it in 15-second periods until the butter is completely melted. In another huge bowl, use a mixer to beat the eggs, egg yolks, and sugar on high speed.
The mixture should be fluffy, and lightweight, but still dense enough to keep the drop on the surface when you raise a whisk. I like to use a rubber spatula to incorporate the flour mixture into the eggs, but you can use a mixer, as well, just at the lowest speed. Combine this finely, so there are no lumps of flour left.
Pour in the milk mixture gradually and fuse everything together. Just for the heads up, remove vanilla pods (if used) from the milk.
Step 2: Baking the cupcakes
Line the cupcake tin and pour the batter in, until ¾ full. Bake them till golden brown on top, for about 15 to 20 minutes at 325 °F (160 °C), but check with a toothpick. It should come out with a few crumbs on because you’re going to leave the cupcakes in the tin. That way, you’ll save them from drying out too much.
Step 3: Making the syrup
First, make an espresso and blend it with Marsala and sugar. Stir it until all the sugar is dissolved. The taste is strong and very sweet, but that’s just what you’re aiming for.
When the cupcakes are slightly warm, make 5 openings in the cupcakes with a knife. You want the syrup to soak the muffin, but be careful not to split it open. I use a silicone brush to cover each cupcake with syrup until it’s all gone. If you’re in a rush, pour over the syrup with a teaspoon.
Leave the muffins to sit until they are completely chilled to room temperature, so the frosting won’t melt.
Step 4: Making the frosting
Mix the heavy cream with a whisk connection until firm peaks. Next, add the mascarpone, powdered sugar, and vanilla and meld it to the silky texture. I find this frosting super stable and pipe-friendly, so you’ll be able to decorate the cupcakes effortlessly even if you’re not an expert (for me, it’s always a struggle 😀).
Top the frosted muffins with cocoa and some coffee beans. Enjoy!
How to store these cupcakes?
Due to frosting stability, you can keep the cupcakes at room temperature for about a day. I’m not a fan of this, though, as I like the frosting chilled. In the fridge, they will be good for 3 to 4 days in airtight containers, of course.
If you’re planning on making the cupcakes in advance, I would recommend not frosting them before serving day. That way you’ll be able to wrap them in plastic foil and store the mascarpone topping separately. Because of the syrup, they will undoubtedly stay super moist inside but look freshly made.
Tiramisu Cupcakes with Coffee Marsala Syrup
Equipment
- 1 cupcake tin
- 1 Mixer
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- ¼ cup instant vanilla pudding powder
- ¾ tsp baking powder
- ¼ cup milk
- 1 vanilla bean pod
- 4 tbsp butter (unsalted)
- 3 eggs
- 3 egg yolks
- 1 cup raw sugar
For the Coffee Marsala Syrup
- ⅜ cup espresso coffee
- 1 oz Marsala
- ¼ cup raw sugar
For the Frosting
- 1 cup heavy cream
- 8 oz mascarpone
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 2 tbsp cocoa (for dusting)
Instructions
Mixing the Batter
- Combine dry ingredients: all-purpose flour, instant vanilla pudding powder, baking powder, and a pinch of sea salt.
- In a microwave-safe dish, marry milk, butter, and vanilla. Heat it in 15-second periods until the butter is completely melted.
- In another huge bowl, use a mixer to beat the eggs, egg yolks, and sugar on high speed. The mixture should be fluffy, and lightweight, but still dense enough to keep the drop on the surface when you raise a whisk.
- Incorporate the flour mixture into the eggs. Combine this finely, so there are no lumps of flour left. Pour in the milk mixture gradually and fuse everything together. Remove vanilla pods from the milk.
Baking the Cupcakes
- Line the cupcake tin and pour the batter in, until ¾ full.
- Bake them till golden brown on top, for about 15 to 20 minutes at 325 °F (160 °C), but check with a toothpick. It should come out with a few crumbs on.
Making the Syrup
- Make an espresso and blend it with Marsala and sugar. Stir it until all the sugar is dissolved.
- When the cupcakes are slightly warm, make 5 openings in the cupcakes with a knife. You want the syrup to soak the muffin, but be careful not to split it open. Use a silicone brush to cover each cupcake with syrup until it’s all gone.
Making the Frosting
- Mix the heavy cream with a whisk connection until firm peaks. Next, add the mascarpone, powdered sugar, and vanilla and meld it to the silky texture.
- Top the frosted muffins with cocoa and some coffee beans. Enjoy!
Notes
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
