Individual Tiramisu Cupcakes
3,8 / 10
ready in 50 min.
Preheat oven to 350 degrees F (175 degrees C). Line a cupcake pan with baking cups.
In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Add in the vanilla. Gradually mix in the flour until just combined.
Spoon the batter into the prepared cups, dividing evenly. Place one piece of the frozen chocolate fingers onto each cupcake, pushing down gently.
Bake until tops spring back when lightly pressed, about 20 minutes. Cool in the pan set over a wire rack.
Combine the espresso, mascarpone, and confectioner sugar in a large mixing bowl. Beat until smooth. Fill into a piping bag.
Arrange the cupcakes on a serving platter and dust with cocoa powder. Using the piping bag, top each cupcake with frosting. Dust again with cocoa powder and serve.