La Luna Cupcakes Recipe: Tiramisu Cupcakes


  • 3 c. sifted cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 c. sugar
  • 2/3 c. butter
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 1/4 c. milk
  • 4 tsp inst espresso powder
  • 1c. warm water
  • 8 oz. mascarpone, softened
  • 1c. whipping cream
  • 3 Tbs powdered sugar


  1. Preheat oven to 350F, Sift together flour, baking powder, and salt.
  2. Cream sugar and butter until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.
  3. Add flour mixture to creamed mixture alternately with milk. Beat well after each addition. Continue beating one minute. Bake 15 to 20 mins or until toothpick inserted into center comes out clean. Transfer from pans to wire racks. Use toothpicks to poke several holes in tops of cupcakes. Leave out overnight, uncovered, to dry out.
  4. At least 1 hr before serving, dissolve 3 tsp espresso powder in water. Dip tops of cupcakes in espresso.
  5. Beat mascarpone in medium bowl with electric mixer at medium speed for about 15 to 20 seconds until fluffy. (If the cheese separates, continue beating it until it comes back together).
  6. Beat cream, remaining 1 tsp espresso powder and powdered sugar with electric mixer at medium speed 2 to 3 minutes or until stiff peaks form. Fold 1/4 of the whipped cream into mascarpone. Fold this mixture back into the whipped cream until blended. Frost cupcakes, sprinkle with chocolate shavings. Refrigerate until serving.

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