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This Tiramisu Cups Recipe is my favorite dessert for any party or event. These cups have layers of tiramisu and cupcakes that are packaged up perfectly for dessert tables or on the go!

tiramisu in a clear plastic cup.


Tiramisu Cupcakes Recipe To-Go

When you want a cupcake but you also want to eat it with a spoon…or you’re having a party and want some fun dessert table single serve desserts – this is the recipe for you. Delicious tiramisu cream with vanilla cupcakes brushed with coffee – it’s the perfect dessert!

This classic Italian dessert definitely has my own spin on them! While Lady fingers are traditional in tiramisu, I decided to use a cupcake instead. Similarly, I used cream cheese instead of mascarpone cream! These changes make the recipe overall much easier and more accessible. You’re going to love it!

Ingredients Needed

  • Coffee: Make really strong coffee, strong instant coffee, or espresso.
  • Heavy Whipping Cream: For the whipped cream
  • Cream Cheese: If you can find mascarpone, you can use that, but I can never find it.
  • Cupcakes: Use my recipe or a box mix.

How to make Easy Tiramisu Cups

  • Brew coffee or espresso, let cool.
  • Beat heavy whipping cream until stiff peaks form using a stand or a hand mixer.
  • Beat cream cheese with powdered sugar until smooth, then mix in vanilla and 1-2 tablespoons of coffee to taste. Fold in whipped cream.
  • Slice each cupcake in half or thirds, depending on the size of your cups or how big you want each tiramisu to be. Place one cupcake slice in the bottom of a clear plastic disposable cup. Brush it with remaining coffee, then top with some of the tiramisu cream. Dust it with cocoa, then repeat for 1-2 more layers. Dust the top with cocoa.
tiramisu in a clear plastic cup.

Expert Tips

  • Store in refrigerator until ready to serve. To take these to-go, wrap the tops with plastic wrap. They make a great party treat or easy potluck item.
  • If you want to be more traditional, just replace the cupcake with some ladyfinger biscuits.
  • Use a piping bag to pit the tiramisu into the cups easily!

FAQs

How do you store this recipe?

Store these mini tiramisu cups in an airtight container.

tiramisu in a clear plastic cup.

Tiramisu CupCake Recipe To Go

5 from 2 votes
These Tiramisu Cups are a family favorite! They’re packaged to go in plastic cups – perfect for a potluck! Cupcakes are layered with an easy tiramisu mousse and is the most delicious pudding you’ll ever eat.
Prep Time 30 minutes
Total Time 30 minutes
Yield 6 cupcakes
Serving Size 1 tiramisu cup

Ingredients
 

  • ¼ cup (59ml) cooled coffee or espresso
  • 1 cup (237ml) cold heavy whipping cream
  • 8 ounces (226g) cream cheese softened
  • 1 ½ cups (170g) powdered sugar
  • 1 teaspoon vanilla extract
  • 6-8 unfrosted baked and cooled vanilla cupcakes
  • Cocoa Powder for dusting
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Instructions

  • Beat heavy whipping cream until stiff peaks form using a stand or a hand mixer. Set aside.
  • Beat cream cheese with powdered sugar until smooth, then mix in vanilla and 1-2 tablespoons of coffee to taste. Fold in whipped cream (or whipped topping, if you’re using).
  • Slice each cupcake in half or thirds, depending on the size of your cups or how big you want each tiramisu to be. Place one cupcake slice in the bottom of a clear plastic disposable cup. Brush it with remaining coffee, then top with some of the tiramisu cream. Dust it with cocoa, then repeat for 1-2 more layers. Dust the top with cocoa.
  • Store in refrigerator until ready to serve. To take these to-go, wrap the tops with plastic wrap. They make a great party treat or easy potluck item.

Recipe Notes

  • You can omit the heavy whipping cream and use cool whip instead
  • Store in refrigerator for up to 2 days (these are good made ahead so the flavors can meld).

Recipe Nutrition

Serving: 1tiramisu cup | Calories: 681kcal | Carbohydrates: 59g | Protein: 8g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 308mg | Fiber: 7g | Sugar: 48g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on March 23, 2024



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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23 Comments

  1. Have made tiramisu in my restaurant for the past 20 years, we use about 2 thirds a cup of espresso for one 12″ by 10″ pan (2 layers). we have always used a teaspoon to drizzle the espresso over the lady fingers (they should be dry, this means they are fresh) covering completely, usually 2 teaspoons per cookie. the cookies will soak up moisture from the mascarpone and egg mixture as well, but it is very important that you let the completed cake rest in the fridge overnight, otherwise your ladyfingers will not take in the moisture and be hard.