Tiramisu Chocolate Cupcakes

These Tiramisu Cupcakes bring the rich flavors of classic tiramisu into a delightful single serving dessert that's surprisingly easy to prepare using a chocolate cake mix. Topped with a luscious raspberry mascarpone whipped cream frosting and garnished with fresh raspberries and grated chocolate, they make a perfect centerpiece for Mother's Day or any special occasion when you want something both elegant and approachable.

I first made these cupcakes for a family gathering, and they were an instant hit. Now they are my go to dessert when I want to impress but do not have hours to bake from scratch.

Ingredients

• Chocolate cake mix: provides a rich, moist base Duncan Hines or Betty Crocker Devil’s Food are good choices
• Instant coffee granules: infuses the cake with subtle espresso notes essential to tiramisu
• Lady fingers: broken into pieces they soak in the cake batter to replicate the classic tiramisu layers choose fresh, crisp lady fingers for the best texture
• Whipping cream: the core of the frosting, helps create that airy whipped texture
• Seedless raspberry jam: adds sweetness and a vibrant color without seeds
• Kahlua: a coffee flavored liqueur that deepens the tiramisu flavor can be omitted if preferred
• Mascarpone cheese: makes the frosting rich and silky room temperature is best for mixing smoothly
• Piping gel: stabilizes the whipped cream so the frosting holds its shape longer
• Granulated sugar: sweetens the frosting
• Fresh raspberries: adds a fresh, tart garnish on top
• Semisweet chocolate: freshly grated over the cupcakes for texture and decoration

Instructions

Sift and Prepare the Cupcake Tin:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line your cupcake tin with large cupcake liners to prevent sticking and make removal easy.

Mix Cake Batter with Coffee:

Prepare the chocolate cake mix according to the package directions. Stir in one tablespoon of instant coffee granules, fully incorporating it by beating for an additional 30 seconds. The coffee melds into the mix, giving a subtle mocha depth.

Arrange Lady Finger Pieces:

Break each lady finger into three or four pieces and distribute them evenly on the bottom of each lined cupcake cup. These pieces will absorb moisture and add to the layered tiramisu texture.

Combine Cake Batter and Lady Fingers:

Pour the prepared cake batter over the lady finger pieces in each cup, dividing it evenly so each cupcake gets a nice balance.

Bake the Cupcakes:

Place the cupcakes in the oven and bake according to the times suggested on the cake mix box, usually about 20 minutes. Once baked, remove and allow them to cool completely before frosting.

Whip the Frosting Base:

Using chilled beaters and a cold mixing bowl, beat the whipping cream until it reaches soft peaks. This ensures the cream will whip up light and fluffy.

Add Flavors to Frosting:

Gently fold in the seedless raspberry jam, Kahlua, mascarpone cheese, granulated sugar, and piping gel into the whipped cream, then continue to beat to stiff peaks. This step adds flavor and stabilizes your frosting so it keeps its shape.

Pipe Frosting Onto Cupcakes:

Using a piping bag fitted with a 1M tip, carefully swirl the raspberry mascarpone frosting atop each cooled cupcake. The piping gel keeps it firm, giving a beautiful presentation.

Garnish Each Cupcake:

Top each cupcake with a fresh raspberry for tartness and visual appeal. Then grate semisweet chocolate over the frosting for an elegant finishing touch.

Serve and Enjoy:

Serve and enjoy your beautifully decorated tiramisu cupcakes with friends and family.

I am always amazed by how the mascarpone adds such a luxurious creaminess that makes this cupcake feel like a special dessert. The raspberry jam brightens the sweetness and balances the coffee flavors perfectly. One Mother’s Day, as I served these, my mom declared them her new favorite dessert, and that memory stuck with me.

Storage Tips

Store the cupcakes in an airtight container in the refrigerator if you use stabilized whipped cream frosting. You can keep them for up to three days this way. If you do not stabilize the frosting, plan to serve them within an hour or so. Freezing cupcakes without frosting works best. Thaw fully before adding frosting to maintain texture and flavor.

Ingredient Substitutions

If you don’t have instant coffee granules, a shot of strong espresso added to the cake mix works well. You can substitute the Kahlua with coffee liqueur alternatives or simply leave it out for a non alcoholic version. Regular raspberry jam can be used if seedless is unavailable just expect a few seeds. Gelatin can replace piping gel for stabilizing the whipped cream but you need to dissolve it properly before adding.

Serving Suggestions

These cupcakes shine on their own but also pair beautifully with a light dusting of cocoa powder or a drizzle of chocolate ganache. Serve alongside a cup of freshly brewed coffee or a shot of espresso to highlight the tiramisu flavors. They make wonderful party favors or plated desserts for special gatherings.

These tiramisu cupcakes make an elegant yet simple dessert you can assemble ahead of time. Share them with loved ones for a dessert that tastes special without a lot of fuss.

Common Recipe Questions

→ How do lady fingers affect the texture?

Breaking and layering lady fingers at the cupcake base adds a soft, coffee-infused texture that mimics classic tiramisu's signature soak and mouthfeel.

→ What stabilizes the whipped cream frosting?

Piping gel or gelatin can be used to stabilize the whipped cream, helping it hold its shape longer, especially in warmer conditions.

→ Can I substitute raspberry jam?

Yes, regular raspberry jam works well if seedless jam is unavailable. It adds the same fruity sweetness to the frosting.

→ What is the best way to garnish these cupcakes?

Top each cupcake with a fresh raspberry and a sprinkle of freshly grated semi-sweet chocolate for visual appeal and added flavor.

→ How should these cupcakes be stored?

Store unfrosted cupcakes in an airtight container at room temperature or in the fridge if already frosted with stabilized whipped cream, best consumed within 3 days.

→ Can these be made ahead?

Yes, bake the cupcakes a day ahead and keep the stabilized whipped cream separate in the fridge. Assemble just before serving for optimal freshness.