Tiramisu Cupcakes
Recipe adapted from Pampered Chef. If you are using Pampered Chef's Mini Muffin Pan, you'll need to bake the cakes in 2 batches.To substitute coffee liqueur, combine 1/4 cup water, 1/4 cup…
Prep 20 min · Cook 10 min · Total 1 hr · Makes 12 cupcakes
Ingredients
- Vanilla extract
- Sugar
- Water
- Egg
- Sour cream
- Powdered sugar
- Cocoa powder
- Vanilla
- Cooking oil
- Cream
- Cooking spray
Directions
- Preheat oven to 350°F. Spray the muffin pan with nonstick cooking spray or just rub the insides with cooking oil.
- To make the cakes, combine the cake mix, combine cake mix, sour cream, egg, coffee granules and water. The batter should be thick.
- If using regular sized muffin pans: divide batter evenly among cups of pan. Bake 10-12 minutes or until wooden pick inserted in centers comes out clean.
- If using Pampered Chef Deluxe Mini Muffin Pan: spoon 1 tablespoon of filling in each cup. Bake 8-10 minutes or until wooden pick inserted in centers comes out clean. Repeat with remaining batter.
- Meanwhile, mix together the mascarpone cheese, just 1/4 cup of powdered sugar, vanilla extract. Put in plastic bag for piping and set aside. You can also place your whipped topping in a plastic bag for piping and refrigerate until needed. Place remaining 2 tablespoons of the powered sugar in a small bowl and have your tart-shaper (or whatever you will use to create the indentations) ready.
- When the cakes are done, immediately make the indentations with the tart-shaper. Dip the tart-shaper in the powdered sugar to prevent the cake from sticking to tart-shaper. Brush the tops of each cake with the coffee liqueur. Move the cakes to a cooling rack to cool completely.
- Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with shaved chocolate or cocoa powder.