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Classic Tiramisu Cupcakes

We'll never tire of delicious new variations on the classic tiramisu!


  • Cupcakes
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125g unsalted butter, softened
  • 2 large eggs
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla bean paste
  • 3 tbsp instant coffee + 1/2 cup boiling water
  • Chocolate Sauce
  • Coffee mixture
  • 3 tbsp instant coffee + 1/2 cup boiling water
  • Frosting
  • 1 batch cream cheese frosting
  • 1 tsp vanilla bean paste
  • 3 tbsp mascarpone cheese
  • 5 tbsp of sweetened cocoa powder


  1. Cupcakes
  2. Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Line a cupcake tin with cupcake liners.
  3. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
  4. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  5. Add the eggs, milk, oil, Greek yogurt (which helps keep the cake moist) and vanilla bean paste. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
  6. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30 min. If they’re not baked after 30 min, bake for an extra 10 min at a time until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  7. To prepare the frosting add vanilla bean paste and mascarpone cheese to cream cheese frosting and mix until well combined. I’d recommend using a stand mixer or hand mixer on high speed to help do this. Doing it by hand can risk softening or splitting your frosting.
  8. Coffee mixture
  9. Add the instant coffee powder and boiling water into a small mixing bowl and mix until coffee is dissolved.
  10. Tip the baked and cooled cupcakes into the coffee mixture and allow excess to drip off.
  11. Once the cupcakes have cooled core the centre of each cupcake and fill with chocolate sauce.
  12. Fit the end of a piping bag with a Wilton 1M tip and frost a swirl of frosting on top. Finish with a dusting of cocoa powder.