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Cannabis Tiramisu Cupcakes

These brown sugar cupcakes are soaked in espresso syrup and topped with a dreamy mascarpone cream frosting.
Prep Time25 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: Italian
Keyword: Coffee, cupcake, Tiramisu
Servings: 12

Equipment

  • Oven
  • Stand or hand mixer
  • Muffin tin

Ingredients

Cupcakes:

  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder or instant coffee powder
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter softened
  • 1 tablespoon cannabis butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk

Espresso Syrup:

  • 3 tablespoons sugar
  • 1/4 cup fresh espresso
  • 1 tablespoon Grand Marnier

Frosting:

  • 3/4 cup mascarpone cheese
  • 1/3 cup powdered sugar sifted
  • 1 teaspoon espresso powder or instant coffee powder
  • tablespoons dark rum or coffee liqueur
  • 3/4 cup heavy cream
  • Cocoa powder for dusting

Instructions

  • To make the cupcakes: Preheat oven to 350°F and line a muffin tin with cupcake liners. Set aside.
  • In a medium bowl, whisk together flour, baking powder, espresso powder, and salt.
  • In a separate bowl, beat together butter and sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary.
  • Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
  • Reduce mixer speed to low and alternate mixing in the dry ingredients and the milk, with flour being the last addition. Beat until just combined.
  • Divide batter evenly between cups, filling about 2/3 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  • While the cupcakes are baking, make the espresso syrup: Mix the espresso and sugar until dissolved, then add the Grand Marnier.
  • Allow muffins to cool in pan for 10 minutes, then remove cupcakes from pan and place them on a wire rack. While they are still warm, poke the tops with a fork or toothpick a few times. Brush with coffee syrup, allowing it to soak in. Use all the syrup evenly over cupcakes.
  • To make the frosting: In a large bowl beat together mascarpone, sugar, espresso powder, and rum or coffee liqueur.
  • Using a stand mixer fitted with the whisk attachment or a hand mixer, whisk heavy cream until stiff peaks form. Fold whipped cream into the mascarpone mixture in 2 additions. Wait until cupcakes are completely cool before frosting.
  • Chill cupcakes until ready to serve. Just before serving, dust frosting with cocoa powder.

Notes

Because the frosting is made with marscapone and whipped cream, keep these cupcakes in an airtight container in the refrigerator and bring to room temperature just before serving.
Instead of using espresso for the soaking syrup, you can use hot water and espresso powder. And be patient when brushing the syrup over the cupcakes. Sometimes it takes a while for all the syrup to soak in, but trust me, it's worth it.
Recipe adapted from Pretty. Simple. Sweet.