A buttery cupcake filled with mocha-chocolate fudge, and topped with a swirl of mascarpone cream. Tiramisu translates as ‘pick me up’ so this fits the bill perfectly!

20 min
20 min



  1. 1 cup (150g) plain flour
  2. 2 tsp baking powder
  3. 1/2 cup (110g) caster sugar
  4. 100g butter
  5. 2 large eggs
  6. 1 tsp Queen Organic Vanill Bean Paste
  7. 2 tbsp milk


  1. 1 tsp instant coffee
  2. 1 tsp Queen Coffee Extract
  3. 1/2 cup (125ml) double cream
  4. 150g dark chocolate melts


  1. 1/2 cup (125ml) mascarpone
  2. 1/2 cup (125ml) double cream
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. Cocoa powder, for dusting


  1. Step 1

    Preheat the oven to 180C (fan forced) and line a cupcake tray with 10 paper cases.

  2. Step 2

    Place the flour, baking powder, sugar and butter into a large bowl or stand mixer fitted with the paddle attachment. Beat until the mixture looks like fine bread crumbs

  3. Step 3

    Continue mixing and add in the eggs, beating until the mixture comes together in a thick batter. Add in the vanilla and milk and beat for a final time, just until incorporated.

  4. Step 4

    Distribute the batter evenly between the paper cases. Bake for 20 minutes, or until golden and springing back lightly when touched. Set aside to cool completely.

Method - Filling

  1. Step 1

    To make the filling, place all the ingredients into a small saucepan and heat over a low heat, stirring constantly, until everything is melted and combined. Place in the fridge to chill.

  2. Step 2

    To fill the cupcakes, use a small knife to cut a deep hole into the centre of each – like coring an apple. Discard the removed cake. Fill each cake with a tablespoon of the fudge.

Method - Topping

  1. Step 1

    To make the topping whip together mascarpone and cream until thick and smooth. Slather a generous layer onto each cake, dust lightly with cocoa and serve.

Comments & Reviews