Delicious Tiramisu Cupcakes for Dessert Lovers

Begin by preheating your oven to 160°C (320°F). This temperature is ideal for creating moist and fluffy cupcakes.

Line a cupcake tray with 12 paper liners to prepare for baking.

In a mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, baking soda, baking powder, and salt. Stir them thoroughly to ensure even distribution.

In a separate bowl, beat the softened butter with sugar until the mixture is light and fluffy.

Gradually add in large eggs one at a time, ensuring they are at room temperature. Mix well after each addition.

Gently fold in the dry ingredients until just combined.

Add the sour cream, neutral oil, and vanilla extract. Mix until smooth. Divide this mixture in half.

To one half of the batter, add the instant coffee and stir until combined.

Now, alternate spoonfuls of both batters into each cupcake liner. Use a toothpick to create a swirl pattern, enhancing the visual appeal.

Place the tray in the preheated oven and bake for 20-23 minutes or until a toothpick inserted comes out clean.

Once baked, allow them to cool in the tray for a few minutes before transferring to a wire rack to cool completely.

For the cream, combine mascarpone cheese, heavy cream, powdered sugar, and seeds from the vanilla bean in a mixing bowl.

Whip until soft peaks form, ensuring it stays light and creamy.

Once the cupcakes are cool, soak each one with 1-2 teaspoons of espresso for that authentic tiramisu flavor.

Generously pipe the prepared cream on top of each cupcake and dust lightly with cocoa powder.