These fluffy tiramisu cupcakes are soaked with a coffee and Kahlua mixture and then topped with a creamy mascarpone frosting and a dusting of cocoa powder!
Preheat the oven to 350°F and line a 12 cup cupcake pan with cupcake liners.
Whisk the cake flour, baking powder, espresso powder, and salt together in a large bowl.
In a separate bowl, whisk the melted butter, sugar, brown sugar, sugar, eggs, and vanilla together until combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
In a small bowl, mix together the brewed espresso and coffee liqueur for the soak until fully combined.
While the cupcakes are still warm, brush the tops of the cupcakes with the espresso and Kahlua mixture for extra tiramisu flavor and super moist cupcakes! Use 1-2 teaspoons per cupcake to get a strong coffee flavor but without making the cake soggy.
Let cupcakes cool completely before frosting.
Mascarpone Frosting
In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.
Then add in the powdered sugar and beat on slow until combined.
Add in the coffee liqueur, then beat the frosting for 2-3 minutes on high speed until light and fluffy.
Frost the cooled cupcakes and lightly dust with cocoa powder and sprinkle with chocolate shavings. Then garnish with lady fingers, if desired!
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.
There is coffee flavored liqueur in the frosting so these cupcakes should only be served to people over the age of 21. But for a non alcoholic version, just replace with extra espresso.