Tiramisu Cupcakes
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
-
For the Cupcakes
- 1 (18 1/4 ounce) box any brand devil's food cake mix
- 1⁄2 cup sour cream
- 2 eggs
- 2 tablespoons instant coffee granules
- 3 tablespoons water
-
For the Topping Layers
- 1⁄3 cup coffee liqueur
- 16 ounces mascarpone or 16 ounces cream cheese, room temperature
- 1⁄2 cup plus 2 tablespoons powdered sugar
- 3 teaspoons vanilla extract
- 3 cups thawed frozen whipped topping (or 1 pint regular whipped cream)
- chocolate shavings or unsweetened cocoa powder
directions
- Preheat oven to 350°F Spray the muffin pan with nonstick cooking spray or just rub the insides with cooking oil.
- To make the cakes, combine the cake mix, combine cake mix, sour cream, egg, coffee granules and water. The batter should be thick.
- If using regular sized muffin pans: divide batter evenly among cups of pan. Bake 10-12 minutes or until wooden pick inserted in centers comes out clean.
- If using Pampered Chef Deluxe Mini Muffin Pan: spoon 1 tablespoon of filling in each cup. Bake 8-10 minutes or until wooden pick inserted in centers comes out clean. Repeat with remaining batter.
- Meanwhile, mix together the mascarpone cheese, just 1/4 cup of powdered sugar, vanilla extract. Put in plastic bag for piping and set aside. You can also place your whipped topping in a plastic bag for piping and refrigerate until needed. Place remaining 2 tablespoons of the powered sugar in a small bowl and have your tart-shaper (or whatever you will use to create the indentations) ready.
- When the cakes are done, immediately make the indentations with the tart-shaper. Dip the tart-shaper in the powdered sugar to prevent the cake from sticking to tart-shaper. Brush the tops of each cake with the coffee liqueur. Move the cakes to a cooling rack to cool completely.
- Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with shaved chocolate or cocoa powder.
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