Tiramisu Cupcakes

I made some tiramisu cupcakes for my friend Jennifer's birthday.  They were her special request, and I hadn't made them before.  Never a good idea not to do a test run, but I did anyway.  Look at me, living on the edge!  They turned out great.  They're quite involved, so don't make these on a day you need to just quickly whip something up.  I brought them to work, and everyone loved them.  Our process server came by and had one and said, "So, when are you going to start some sort of cake business?"  Been there, done that buddy!!  Don't worry folks - Mama still has it - these were a huge hit and will go into my regular rotation.

Tiramisu Cupcakes

Cupcakes

• 1 (18 1/4 ounce) package white cake mix, made according to the box directions (or your favorite from scratch white cake)

Liquid Coffee Layer

• 3/4 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 (or regular cool whip with vanilla added)

Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 to taste chocolate shavings (to garnish) or cocoa powder for dusting

Directions:

Prep Time: 40 mins

Total Time: 58 mins

1. 1Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
2. 2Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours, or overnight.
   
   
   
   
   
3. 3Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
4. 4Liquid 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 made five or six fork piercings - this should be a fairly saturated cupcake.)
   
   
   
   
   
5. 5Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.  (Note - I didn't find this to be the best method.  The filling is quite substantial.  I cut a section out of each cupcake and filled accordingly.  I didn't think injecting it would be enough.)
   
   
   
   
   
6. 6Prepare 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. 7Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).  I dusted with cocoa because I forgot to get the chocolate bar!