Tiramisu Cupcakes (Uses Cake Mix)

Total Time
Prep 40 mins
Cook 18 mins

These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip << yes, those ugly yellow & red things :-) *** Update: some of you contacted me about skipping the pastry bag step, that's completely fine, what you need to do is leave room when filling cupcake wrappers by not filling all the way, after cupcakes are baked, you poke the holes & do the liquid coffee over top of poked cakes, then just top with the mascarpone layer (make sure it's chilled well as it thickens) then just use the cream cheese frosting on top of that & top with chocolate shavings.

Ingredients Nutrition


  1. Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
  2. Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
  3. Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
  4. Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
  5. Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
  6. Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
  7. Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).


Most Helpful

This is an fairly easy recipe and they turn out delicious! I have made this a few times, and I even turned this recipe into a simple round cake. That came our just as wonderful! Thanks for sharing!

eguyette December 22, 2010

These were truly delicious! I followed the recipe except I did not use the frosting. Instead, I topped each cupcake with more of the mascarpone filling. They tasted so much lighter than traditional overly sweet cupcakes, and I just loved them. I'll definitely be making them again!

mleilers June 16, 2009

These were the "dessert of choice" at my Pokeno game. I used the foil liners also and the store was out of mascarpone so I just mixed 8 ounces of cream cheese and 2 tbsp softened butter. I didn't mix in any cream to the cream cheese because I wanted to use the filling as the icing and was afraid it might be too soft. I just spread the well chilled filling on the top of the cupcake like icing and topped them with shaved chocolate. I loved the flavor of the Kahlua in the filling and would highly recommend using it. If you don't want to pay the high price for the "Kahlua" brand look for a bottle of "Kamora" it tastes exactly like "Kahlua" but almost half the price. These were delicious little gems and something I will make again and again.

Luby Luby Luby January 17, 2010

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