These tiramisu cupcakes are the real thing in cupcake form! The cakes themselves taste just like ladyfingers and they’re soaked in a mixture of espresso and rum. Then, they are gloriously topped with mascarpone custard, whipped cream, and chocolate.
I achieve the perfect topping to cake ratio by baking extra short cupcakes, leaving lots of room for the mascarpone custard and whipped cream.
This recipe takes time and effort, but it’s totally worth it. If you don’t have as much time, try using vanilla cupcakes and tiramisu frosting (that combination is still fantastic, but less authentic).