Tiramisu Cupcakes

Ingredients

• Vanilla extract
• Sugar
• Water
• Egg
• Sour cream
• Powdered sugar
• Cocoa powder
• Vanilla
• Cooking oil
• Cream
• Cooking spray

Directions

1. Heat the oven to 350°F. Coat the muffin pan with nonstick cooking spray, or lightly rub the cups with cooking oil.
2. For the cakes, stir together the cake mix, sour cream, egg, coffee granules, and water until combined. The mixture should be thick.
3. If you are using regular sized muffin pans, portion the batter evenly into the cups. Bake for 10-12 minutes, until a wooden pick poked into the centers comes out clean.
4. If you are using a Pampered Chef Deluxe Mini Muffin Pan, add 1 tablespoon of batter to each cup. Bake for 8-10 minutes, until a wooden pick inserted in the centers comes out clean. Use the rest of the batter the same way.
5. While the cakes bake, stir the mascarpone cheese with just 1/4 cup of the powdered sugar and the vanilla extract. Transfer it to a plastic bag for piping and set it aside. If you like, put the whipped topping in another plastic bag for piping and refrigerate it until you need it. Add the remaining 2 tablespoons of powdered sugar to a small bowl, and have your tart-shaper, or whichever tool you are using to make the wells, ready.
6. As soon as the cakes come out of the oven, press the indentations into them with the tart-shaper. Dust the tart-shaper in the powdered sugar as needed so the cake does not cling to it. Brush coffee liqueur over the top of each cake, then transfer the cakes to a cooling rack and let them cool completely.
7. Snip the corners from both bags. Pipe the mascarpone filling onto the cakes, then pipe the whipped topping over that. Finish with shaved chocolate or cocoa powder.