Introduction

Tiramisu Cookie Cups are a delightful twist on the classic Italian dessert, combining soft espresso-flavored cookies with a creamy mascarpone filling. These individual treats are perfect for parties or a special indulgence at home.

The image shows two cookie cups on a smooth dark surface with a dark textured background. The cookie cups have a golden-brown color with visible chocolate chips embedded in the textured dough. One cookie cup is whole, topped with a thick swirl of white creamy frosting dusted lightly with brown cocoa powder. The other cookie cup is cut in half, revealing three distinct layers: a bottom layer of soft, darker chocolate within the cookie dough, a thick middle layer of fluffy white cream, and a top layer of cocoa powder dusting. Both cookie cups have a rough but firm texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened, plus more for greasing
1 cup (215 g) packed brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (120 g) all-purpose flour
2 teaspoons espresso powder
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (170 g) espresso chips (such as Nestlé)
1/2 cup (85 g) semisweet chocolate chips
1 1/2 cups heavy whipping cream
1 (8-oz.) container mascarpone, room temperature
1/4 cup coffee-flavored liqueur (such as Kahlúa)
2 tablespoons powdered sugar
Pinch of kosher salt
Cocoa powder, for dusting

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease two 12-cup muffin tins with butter.
Step 2: In the large bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until smooth, airy, and slightly paler in color, about 4 minutes.
Step 3: Add the eggs and vanilla extract to the creamed mixture. Beat until light and fluffy, about 3 more minutes.
Step 4: In a separate medium bowl, whisk together the flour, espresso powder, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and beat until just combined.
Step 5: Fold in the espresso chips and semisweet chocolate chips gently.
Step 6: Place 2 tablespoons of dough into each greased muffin cup. Using your finger, press a well into the center of each dough mound to create a hollow.
Step 7: Bake the cookies until they are slightly browned, about 15 minutes.
Step 8: While the cookies are still warm, grease a shot glass or a round spice jar with butter and press it into the center of each cookie well to deepen the cavity.
Step 9: Let the cookies cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely.
Step 10: For the mascarpone filling, in a large bowl with a stand mixer fitted with the whisk attachment, beat the heavy whipping cream, mascarpone, coffee liqueur, powdered sugar, vanilla extract, and a pinch of kosher salt until soft peaks form, about 2 to 3 minutes.
Step 11: Spoon the mascarpone filling into the well of each cookie cup, then cover the tops with the remaining filling.
Step 12: Generously dust the filled cookie cups with cocoa powder before serving.

Tips & Variations

Use decaffeinated espresso powder if you prefer a less intense coffee flavor.
For an alcohol-free version, substitute the coffee liqueur with strong brewed espresso or coffee.
Try adding a sprinkle of cinnamon to the mascarpone filling for extra warmth.
To make filling easier, chill the mascarpone and cream before whipping.
Use mini muffin tins for bite-sized cookie cups perfect for parties.

Storage

Store the tiramisu cookie cups in an airtight container in the refrigerator for up to 3 days. They are best enjoyed the same day but will keep well chilled. When ready to serve, you can let them sit at room temperature for 10 minutes to soften slightly. Avoid freezing, as the filling texture may change.

How to Serve

The image shows several round chocolate tarts placed on a split surface, half black and half white marbled texture. Each tart has two layers: a dark brown, firm chocolate crust on the bottom and a thick layer of light cream piped in a spiral on top, dusted with a fine layer of cocoa powder that creates a rich, reddish-brown contrast over the cream. The tarts are arranged closely together, and light highlights the texture and swirls of the cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookie cups a day ahead and store them airtight at room temperature. Fill with mascarpone filling just before serving for the best texture.

What can I use instead of mascarpone?

If mascarpone is unavailable, try mixing cream cheese with a bit of heavy cream to lighten it. The flavor will be slightly different but still delicious.