The Best Tiramisu Cupcakes

If you're a coffee lover like me, then you absolutely must try these tiramisu cupcakes! 

A soft vanilla sponge, brushed with espresso and filled with a delicious chocolate sauce, and finally topped with an espresso buttercream and a sprinkle of cocoa powder. These couldn't be more perfect!

These are a huge hit when I take them with me to events with family and friends!

These cupcakes are egg-free, dairy-free and vegan-friendly.

You can find the video on how I made this recipe, along with lots more vegan-friendly recipes here.

- THE BEST TIRAMISU CUPCAKES - 

Makes 12 cupcakes

You will need:

- 250g self-raising flour
- 220g caster sugar
- 1 tsp baking powder
- 120g vegan butter
- 145ml dairy-free milk
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 1 shot of espresso

For the chocolate sauce:

- 70ml dairy-free milk
- 120g agave/maple syrup
- 50g cocoa powder
- 1 tsp vanilla extract

For the buttercream:

- 140g vegan butter
- 140g icing sugar
- 1 shot of espresso

Method:

1. Preheat the oven to 180C and line a muffin tin with 12 cases.
2. Sieve the self-raising flour and caster sugar into a large mixing bowl, along with the baking powder.
3. Add the milk and butter to a saucepan on low heat, stirring until the butter has melted.
4. Pour the wet ingredients into the dry ingredients and add the flax egg and vanilla extract. Mix until well combined.
5. Divide the mixture between the 12 cases and bake in the oven for 25 minutes.
6. Use the @philipshomelivinguk to make 2 shots of espresso.
7. Remove the cupcakes from the oven and brush the top of each cupcake with some of the espresso.
8. Allow the cupcakes to cool before cutting out the middle of each one (saving the tops!).
9. Make the chocolate sauce by combining all of the ingredients in a saucepan on low heat. Simmer for 5 minutes until the sauce has slightly thickened.
10. Allow the sauce to cool before pouring it into the middle of each cupcake.
11. Place the tops of the cupcakes back on top.
12. Make the buttercream by whisking the butter (ideally with a hand mixer or stand mixer) for approximately 10 minutes until it starts turning white.
13. Sieve the icing sugar into the bowl and whisk until well combined.
14. Pour one shot of the cooled espresso into the buttercream and whisk again until light and fluffy.
15. Pipe the buttercream onto each cupcake and finally top with a sprinkle of cocoa powder.