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Nutrition Facts
Serving Size 1 (75g) Recipe makes 24 servings The following items or measurements are not included below: 1 cup mascarpone cheese 8 ounces french vanilla cool whip
Calories 262
Calories from Fat 120		(46%)
Amount Per Serving		%DV
	Total Fat 13.4g	20%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 212mg		8%
Potassium 71mg		2%
Total Carbohydrate 32.3g		10%
	Dietary Fiber 0.2g	0%
	Sugars 26.6g
Protein 2.8g		5%
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Tiramisu Cupcakes (Uses Cake Mix)

Recipe #304982 | 58 min | 40 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: BlondieItaliana
May 27, 2008

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.

SERVES 24 (change servings and units)

Ingredients

Cupcakes

1 (18 1/4 ounce) package white cake mix
3 eggs
1/3 cup oil
water

Liquid Coffee Layer

2/3 cup water, boiling
1/2 cup confectioners' sugar
1 1/2 tablespoons instant coffee

Mascarpone Filling

1 cup mascarpone cheese (from tub)
3 tablespoons Kahlua (or coffee extract)
1/4 cup sweetened condensed milk
1 (8 ounce) container french vanilla cool whip

Frosting

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
chocolate shavings (to garnish)

Directions

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).

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Featured Reviews for This Recipe

From: Cooks4_6

On Oct 24, 2009

For taste, these would rate a 5 star, but for texture a 4...so really this should be a 4.5. They taste fantastic, and are realtively easy to make. I used brewed espresso instead of instant and water. I also used Pillsbury Cream Cheese Easy Frost (the most genious invention ever) instead of homemade. Next time I will whip fresh whipping cream to stiff peaks and fold that into the marscarpone. I will also use confectioner's sugar instead of the evaporated skim milk. I think those two things will make the texture 5 star as well. I cut a core out of the middle of the cupcake with an apple corer as described in earlier reviews. I agree, the more of the marscarpone mixture and coffee you get on these the better! My friends just loved them! Thanks for the post!

0 people found this review helpful

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From: brian48195

On Oct 22, 2009

These were excellent. They are not as much work as you think they would be. Everyone liked them. Thanks for sharing. I made them for my birthday which is today!! Thanks, Brian

1 person found this review helpful

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From: Southern Polar Bear

On Jun 24, 2008

Chef #823941 was desperately looking for someone to take a picture of this recipe, and not being able to resist any kind of tiramisu, I offered to make and photograph them for her. I'm so glad that I accepted her challenge because I am in tiramisu heaven! These are absolutely delicious little gems!! I followed the ingredient list to a T, but found that the frosting didn't suit my taste, so I frosted the remaining cupcakes with the leftover filling, which makes the cupcakes taste more like traditional tiramisu. Also, I didn't have anything to inject the filling into the cupcakes, so I simply cut a good-sized hole from the top (down into the middle of each cupcake), brushed more coffee mixture inside, and then used a small spoon to fill the hole. I then frosted each cupcake with the leftover filling and they came out absolutely perfect!!

22 people found this review helpful

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From: Maria #7

On Jun 1, 2008

OUTSTANDING! I love tiramisu, it's one of my favorite things in the world. I made these yesterday for a dinner party last night and I have to tell you that every single person was flabbergasted as to how delicious these were. Everyone asked for the recipe. I took the advice of the previous reviewer and didn't bother with a pastry bag. I just layered on the mascarpone layer after I pierced the cupcake with an X formation using a 2 prong meat fork - poured on the coffee mixture, topped with the mascarpone layer then topped with the cream layer & dusted with shaved Dove dark chocolate. I saw in another recipe to use the foil cupcake liners instead of paper due to "soggyness" so that was a good pointer. Anyway, I plan on making these time & time again. Thank you!!!!!!!!

22 people found this review helpful

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