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I’m gonna brag a little bit: I make the BEST tiramisu. I started learning and perfecting how to make it when I found out it was my boyfriend’s (now husband’s) favorite dessert. However, these cupcakes might give me a run for my money. They’re moist, light, creamy, and have that espresso-mascarpone combination everyone loves.
This cupcake starts as a regular vanilla cupcake recipe that is cored once baked and cooled. After you core the cupcakes, you pour over an espresso drizzle. The author of this recipe uses Kahlua mixed with her espresso, but let me let you in on one of my secrets: Frangelico. Frangelico is a hazelnut liqueur that when mixed with espresso, really takes your tiramisu to the next level. After you drizzle your espresso, fill the core with some custard-y mascarpone filling and then top it off with a divine mascarpone buttercream swirl. Sprinkle on some cocoa powder and top with a chocolate-covered espresso bean for a picture-perfect cupcake.