Tiramisu Cupcakes with a Kōloa Coffee Rum Buttercream Frosting

Swirled, Spiked, and Seriously Irresistible

Rich, indulgent, and full of espresso-laced island spirit

What happens when you take the soul of a tiramisu and fold it into a soft, marbled cupcake? You get a dessert that’s bold, balanced, and perfect for every coffee lover at the table.

In this article, I’m sharing a cupcake recipe that’s both elegant and easy to pull off—featuring a vanilla and espresso swirl base, finished with a creamy, coffee-rum buttercream made with Kōloa Coffee Rum, crafted from pure cane sugar and locally roasted Hawaiian coffee.

Whether you’re planning a brunch spread, building a show-stopping dessert tray, or just looking for a new way to bake with rum, these cupcakes deliver. They’re moist, flavorful, and topped with just enough spirit to make every bite linger.