I absolutely love coffee, it doesn’t matter if it’s in the form of a beverage or ice cream, liquor or dessert. So naturally I would love the whole premise of tiramisu but how to make it a grab and go indulgence? This tiramisu cupcake solves that problem, allowing you to enjoy the delicious rich flavor of the espresso paired with the sweet mascarpone filling, all in a simple and easy to eat cupcake. What’s not to like?

Tiramisu Cupcake

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Italian
Servings: 24 Cupcakes
Calories: 397kcal



  • 1 box White Cake Mix
  • 1 tbsp Instant Espresso Powder
  • 1/3 cup Vegetable Oil
  • 3 Eggs

Coffee Syrup

  • 1 tbsp Instant Espresso Powder
  • 1 tbsp French Vanilla Kahlua
  • 1 tbsp Condensed Milk

Cupcake Filling

  • 8 oz Cool Whip thawed
  • 3 tbsp French Vanilla Instant Pudding
  • 3 tbsp French Vanilla Kahlua
  • 1/4 cup Condensed Milk
  • 1/2 tsp Vanilla Extract
  • 8 oz Mascarpone Cheese room temperature


  • 16 oz Cream Cheese room temperature
  • 1/2 cup Unsalted Butter softened
  • 4 cup Powdered Sugar
  • 2 tbsp French Vanilla Kahlua
  • 2 tsp Vanilla Extract


  • 1 Dark Chocolate Bar
  • 24 Chocolate Covered Espresso Beans



  • Prepare cupcake mix per box instructions.  If mix offers the option of whole eggs instead of just egg whites, use the whole egg.  This will create a cupcake that is slightly denser which will hold together better when the cupcake filling is added.  
  • Once cupcake batter is mixed, divide the batter in two.  Add the espresso powder to one of the batters, mixing well.  Wait 3-4 minutes and remix.  This will ensure any undissolved espresso granules will be fully incorporated. 
  • Line cupcake tin with cupcake liners.  Add espresso batter first, then top with plain batter.  Cook per box instructions then set aside to cool.

Coffee Syrup:

  • Mix espresso powder with 1/4 cup hot water.  Once powder is dissolved, add condensed milk and Kahlua.  Let cool.

Filling Instructions:

  • In a large bowl with a cover, gently fold french vanilla instant pudding with cool whip.  Make sure cool whip has been thawed in the refrigerator and you are gently folding to combine, otherwise the cool whip could “melt”, leaving you with a much more liquid end product.  Once well mixed put in the refrigerator.
  • Beat mascarpone cheese, Kahlua, condensed milk, and vanilla until well combined.  Gently fold into cool whip mixture and put in the refrigerator. 


  • Beat cream cheese and butter until well combined.  Add powdered sugar 1 cup at a time until well incorporated, scraping bowl with each addition.  Add Kahlua and vanilla, mixing well.  Refrigerate until ready to use.


  • Make sure cupcakes are completely cooled before assembly.
  • With a fork, poke 3-4 sets of holes in the top of the cupcake.  Brush top of cupcakes with coffee syrup, allowing it to soak into the cupcakes (a pastry brush works best for this). Repeat with all cupcakes.
  • Fill a pastry bag with filling and insert into cupcake and add filling.  You will know you added enough when cupcake slightly expands and you see a small amount coming from the pastry tip hole.  Repeat with all cupcakes.
  • In a different pastry bag, add frosting and pipe on all cupcakes.  Garnish with grated chocolate and a chocolate covered espresso bean.  Enjoy!


Depending on what brand of white cake you choose, the quantity of oil and egg may vary slightly. Follow boxed instructions for best results.


Serving: 1Cupcake | Calories: 397kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 248mg | Potassium: 100mg | Sugar: 37g | Vitamin A: 560IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 0.8mg
Tried this recipe?Let us know how it was!

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