Today I experimented with Tiramisu Cupcakes. 

The base for the cupcakes was a white cake mix with sour cream and buttermilk added.

The cupcakes themselves didn’t come out so great. The recipe said to make marble cupcakes so they were half white and half coffee flavored. They looked perfect in the oven but then shrank down a little after cooling.

I tasted one just to make sure it was ok. Good flavor, just small and not great looking. Good thing I got to cover them with frosting. The filling for the cupcakes was made out of mascarpone cheese, sugar and strong coffee. Delicious. The frosting is the true amazement.

It is SO good. It is a cream cheese, whipped cream frosting. I have never made anything like it before and I never thought of putting cream cheese and whipped cream together for frosting but it came out awesome. So smooth and not too sweet. Great flavor and thick enough to be able to pipe it out onto the cupcakes.

I topped them with sifted dark cocoa powder and cinnamon and added a chocolate covered espresso bean. They came out so pretty. Hopefully they will be a big hit for Liz’s going away party tonight.

Here’s the recipe. I will change the cake part and try a new recipe so stay tuned for that!

Tiramisu Cupcakes
Yield: 24 Cupcakes

Cake:
1 box White Cake Mix
2 egg whites
1 egg
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
1/4 cup strong coffee
Filling:
8 oz mascarpone
1 tablespoon strong coffee
1/2 cup powdered sugar
Whipped Topping:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 pint heavy whipping cream

Directions

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
4. Stir cake mix into wet ingredients.
5. Using half of the batter, fill cupcake liners about 1/3 full.
6. With the remaining cake batter, add the strong coffee and mix. (You may need to add 1 or 2 tablespoons of flour to thicken the batter.)
7. Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. (So you have one layer of vanilla cake and a top layer of coffee cake.)
8. Bake for 16-20 minutes or until an inserted knife comes out clean.
9. Filling: Combine all ingredients in a small bowl using a spoon.
10. Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
11. To assemble, cut a cone shaped piece of cake out the top of each cupcake (make sure cakes are cooled). Generously spoon in your filling. Pipe your whipped topping over the hole with the filling and top with chocolate shavings and cocoa powder.
For the website for this recipe go to:
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