Moist vanilla cupcakes drizzled with an espresso Kahlua mixture, filled with tiramisu filling and topped with a light Kahlua mascarpone buttercream.


  1. 6 tbsp salted butter, room temp (I use Challenge Butter)
  2. 3/4 cups sugar
  3. 2 tsp vanilla extract
  4. 6 tbsp sour cream
  5. 3 egg whites
  6. 1 1/4 cups all purpose flour
  7. 2 tsp baking powder
  8. 6 tbsp milk
  9. 2 tbsp water

  1. 2 egg yolks
  2. 6 tbsp sugar
  3. 1/2 cup mascarpone cheese
  4. 1/2 cup heavy whipping cream
  5. 2 1/2 tbsp warm water
  6. 1 tbsp instant espresso coffee granules
  7. 1/4 cup Kahlua

  1. 1/2 cup unsalted butter, room temperature
  2. 4 cups powdered sugar
  3. 2 1/2 tbsp Kahlua or espresso
  4. 1/2 cup mascarpone cheese, room temperature

  • Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
  • Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
  • Add vanilla extract and sour cream and mix until well combined.
  • Add egg whites in two batches, mixing until well combined.
  • Combine dry ingredients in another bowl, then combine milk and water in another bowl.
  • Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
  • Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • While cupcakes cool, make the filling. Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot with simmering water in it.
  • Cook for about 6-8 minutes, with heat on low, stirring constantly, or until mixture is light in color and sugar is dissolved. If mixture starts to get too thick and a darker yellow, it’s overcooked.
  • When done, whip yolks with mixer until they thicken and yellow a bit.
  • Fold mascarpone cheese into whipped yolks.