Tiramisu Cookie Cups Recipe

If you’re looking for a fun twist on classic tiramisu that’s bite-sized and oh-so-delicious, I’ve got just the thing for you—my Tiramisu Cookie Cups Recipe. These little cups are packed with layers of rich coffee-chocolate goodness and creamy mascarpone that you’ll want to dive into again and again. Trust me, once you make these, they’ll become your go-to dessert for gatherings or even just because you deserve a sweet treat!

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Ingredients You’ll Need

These ingredients work beautifully together to capture the classic tiramisu flavor in a convenient cup. I always recommend using good quality mascarpone and fresh espresso for that authentic taste, but don’t sweat it if you don’t have espresso handy—you can use strong brewed coffee instead.

• Chocolate cookies: I love using crushed Oreos here—they give a sturdy, flavorful base to your cups.
• Unsalted butter: Melted butter binds the cookie crumbs perfectly for that compact crust.
• Espresso: The stronger, the better to cut through the sweetness and enhance that coffee kick.
• Coffee liqueur: Totally optional but adds a lovely boozy depth if you’re feeling fancy.
• Semi-sweet chocolate chips: They melt smoothly into the coffee layer, balancing sweetness with rich cocoa notes.
• Heavy cream: Used both in the chocolate layer and whipped with mascarpone for creamy texture.
• Cornstarch: Thickens the coffee-chocolate mix without making it gummy.
• Mascarpone cheese: The star of tiramisu—make sure it’s fresh and at room temperature for silky blending.
• Powdered sugar: Adds gentle sweetness without grit.
• Vanilla extract: Brings warmth and rounds out the flavors.
• Unsweetened cocoa powder: A dusting on top adds the final authentic touch.
• Chocolate shavings or mini chocolate chips (optional): I use these for a little extra flair and texture.

Variations

This Tiramisu Cookie Cups Recipe is super forgiving and fun to tweak. I love swapping things up to suit my mood or what I have on hand—feel free to experiment!

• Non-alcoholic version: I usually skip the coffee liqueur and amp up the espresso for a punchier coffee flavor without any booze.
• Different cookie bases: Swap chocolate cookies for ladyfingers for a mood that’s more classic tiramisu, or try biscotti for crunch.
• Flavored mascarpone: Adding a little orange zest or a pinch of cinnamon to the mascarpone cream gives a fresh twist I adore around holidays.
• Mini fruit topping: I sometimes add a few fresh raspberries on top to balance the rich flavors with a bright pop.

How to Make Tiramisu Cookie Cups Recipe

Step 1: Bake a Perfect Cookie Base

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Mix the crushed chocolate cookies with melted butter until it resembles wet sand—that’s the texture that will pack tightly and hold the cups together nicely. Press this mixture firmly into the bottom of each liner and bake for about 5 minutes. This sets the base and keeps it from crumbling when you scoop the creamy layers on top. After baking, be sure to let the bases cool completely; warm bases and creamy fillings don’t mix well!

Step 2: Create the Luscious Coffee-Chocolate Layer

In a small saucepan, gently combine your cooled espresso, coffee liqueur (if using), chocolate chips, and butter over low heat. Stir often until everything melts together into a silky mix. Don’t rush it—low heat prevents burning and grainy chocolate. In a separate bowl, whisk the heavy cream with cornstarch very well until smooth. Slowly stir this into your chocolate mixture and keep it over medium heat until it thickens into a pudding-like consistency. This layering adds a dreamy texture that balances the mascarpone cream perfectly, so patience here pays off. Let this cool fully before assembling.

Step 3: Whip Up the Mascarpone Cream

Beat room temperature mascarpone with powdered sugar and vanilla until smooth and luscious—no lumps, please! In a separate bowl, whip cold heavy cream to stiff peaks and fold gently into the mascarpone mixture. This light approach keeps the cream airy and luxurious, just like the classic tiramisu filling. I learned that folding gently makes all the difference to avoid losing volume here.

Step 4: Layer Like a Pro for Stunning Cups

Time to assemble! Start by spooning 1-2 tablespoons of either the mascarpone cream or coffee-chocolate layer onto your cookie base. Smooth it out gently, then add a layer of the opposite filling. Alternate until the liners are almost full—usually 3-4 layers total. Here’s a trick I discovered: chilling the cups for 10 minutes between each layer helps keep them stable and the layers defined instead of mixing together. It makes your final presentation look professional, but it’s easy enough for home cooks.

Step 5: Finish with Cocoa and Chill

Once layered, dust the tops generously with unsweetened cocoa powder—the traditional finishing touch. If you want to jazz it up, sprinkle some chocolate shavings or mini chocolate chips for extra flair. Then pop the cups into the fridge for at least 4 hours or overnight. This chilling time lets the layers set and the flavors meld beautifully, resulting in a dessert that feels like a hug after a long day.

How to Serve Tiramisu Cookie Cups Recipe

Garnishes

I keep it simple with a generous dusting of unsweetened cocoa powder—it really brings out that authentic tiramisu vibe. Sometimes, I sprinkle delicate chocolate shavings or tiny mini chocolate chips on top for texture contrast and to impress guests with a little pizzazz. Fresh mint leaves or a raspberry on top also add a nice pop of color if you want to get fancy!

Side Dishes

These cups are a dessert all on their own, but if you’re hosting, they pair wonderfully with a light fruit salad or a scoop of vanilla gelato. For coffee lovers, serving alongside an espresso shot or cappuccino elevates the experience even more.

Creative Ways to Present

I’ve brought these to brunches and layered them in pretty glass cups instead of liners for a more elegant look. Another fun idea is to serve them in mini mason jars with a little spoon tied on the side—such a crowd-pleaser for parties! You can also create a tiramisu-themed dessert platter by scattering these cups alongside biscotti and fresh berries.

Make Ahead and Storage

Storing Leftovers

I keep any leftover tiramisu cookie cups covered tightly in the fridge—they hold up well for about 3 days. The flavors actually deepen after a day, so if you can wait, they taste even better the next day! Just remember to keep them cold and covered to prevent the cookie crust from getting soggy.

Freezing

I’ve frozen these cups by wrapping them individually in plastic wrap and sealing them in a freezer-safe bag. When you’re ready, thaw in the fridge overnight. The texture changes a bit (mascarpone can get slightly grainy after freezing), but the flavor remains delightful—great for when you need make-ahead desserts.

Reheating

Since these are best enjoyed chilled, I don’t recommend reheating. If you want to take the chill off, just let them sit at room temperature for 10 minutes before serving. That way, the flavors open up nicely without melting the creamy layers.

FAQs

Final Thoughts

I absolutely love how this Tiramisu Cookie Cups Recipe comes together—it’s a dreamy balance of coffee, chocolate, and rich cream that’s easy to share and fun to make. When I first tried these cups, I couldn’t believe how simple it was to get that classic tiramisu flavor in such a neat, portable form. Whether you’re celebrating a special occasion or just craving something sweet after dinner, these cookie cups won’t let you down. Give them a go—you’ll score major brownie points (or should I say cookie points?) with your friends and family!

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