Tiramisu Cupcakes (Uses Cake Mix)

"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."
 
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photo by pate g. photo by pate g.
photo by pate g.
photo by Tostones A. photo by Tostones A.
photo by saradavis424 photo by saradavis424
photo by Andrea M. photo by Andrea M.
photo by knokky photo by knokky
Ready In:
58mins
Ingredients:
16
Serves:
24
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ingredients

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directions

  • Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
  • Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
  • Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
  • 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 **.
  • Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
  • 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.
  • Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
  4. These are FANTASTIC! :) Thank you so much for posting! I used an apple corer and went about 1/2 way down into the cupcake to pull out a plug- out of the center of the cupcake. I piped the filling in and cut off the top of plug/cork shaped cake and plugged it back up. Super Easy!! Next time after I core out a bit I will put a little of the coffee mixture at the bottom of the hole :) YUM!
     
  5. My mother had these at a bake sale and could not stop talking about them. So for her birthday I suprised her with these, thanks to you and your recipe :) So good with not a lot of hard work. I didnt use the Kalua since I figured the girlscouts probably didnt liquer them up. I look forward to trying the adult version sometime. Thanks a bunch!
     
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Tweaks

  1. 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 relatively easy to make. I used brewed espresso instead of instant and water. I also used Pillsbury Cream Cheese Easy Frost (the most genius invention ever) instead of homemade. Next time I will whip fresh whipping cream to stiff peaks and fold that into the mascarpone. 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 mascarpone mixture and coffee you get on these the better! My friends just loved them! Thanks for the post!
     
  2. Awsome!! I love this and got raves about it!! I think i could have put more of the coffee stuff on it i was afraid to put too much on since i only had paper cups. Instead of the frosting i used left over filling added the cream cheese and 1/2 cup powdered sugar and pipedd that on top. will make many times thank you!
     
  3. This recipe is so tasty, and it's everyone's favorite cupcake. I made these once for a friend's birthday and now it's the only request I get. The only suggestion I have is to dust the cupcakes in a little espresso powder, or to use more coffee syrup to add more coffee flavor. Also, the mascarpone filling tends to make more than I need for one recipe, so I double everything else and keep that a single recipe.
     
  4. I made these wonderful gems with my 12 year old grandson, who is quite a chef. They were wonderful. I made a few changes. He whipped 1/2 pint whipping cream instead of all the chemicals in cool whip. For the chocolate topping we melted 1/4 c of chocolate chips and 1 Tb. water and drizzled it on top of the frosting. Then he ran a toothpick through it and it looked very professional. We had marscapone filling, and frosting leftover which I froze for some future use. I had 16 cupcakes, not 24. Delicioso
     
  5. This was so easy and the result was worth it!!! I used star-shaped cupcake tins which made them even more festive!! I also like to do my own baking, so I made from-scratch cupcakes instead of a boxed mix. Dusting of cocoa and shaved dark chocolate and these were beautiful and delicious!!!
     

RECIPE SUBMITTED BY

<p>Born &amp; raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment &amp; try new recipes. Most of all, I love to entertain &amp; host dinners with family, friends &amp; have Holidays at home with my terrific husband &amp; our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: http://www.recipezaar.com/cookbook.php?bookid=199542 <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: http://www.recipezaar.com/cookbook.php?bookid=213150 <br /><br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
 
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