Tiramisu Cupcake Recipe
Tiramisu literally means "pick me up" or "lift me up" and if coffee + sugar can't do that for you, well... you poor soul.
These delightful cupcakes have a layer of white cake, layer of espresso cake, espresso/cream cheese filling, and cream cheese/whipped cream frosting. You really can't go wrong with these babies. Unless, of course, you eat about six of them in one day... lesson learned.
I mean, really. My mouth is watering just looking at these pictures.
So, without further ado, here is the recipe for Tiramisu Cupcakes:(Makes 20 medium-sized cupcakes)
1 box white cake mix
3/4 c. buttermilk
3/4 c. sour cream
1/3 c. oil
1 tsp. vanilla
mix all these together in a large bowl.
Spoon the mixture in to your prepared cupcake tins, filling them 1/3 of the way full.
Now, with the remaining batter, add either 1/4 c. very strong espresso, or 1 T instant espresso powder.
Fill the cupcake tins another 1/3 of the way, so they are (in total) 2/3 of the way full.
Bake at 350 for around 15 minutes or until a toothpick inserted in to the center comes out clean. Place on cooling rack and cool to room temperature.
For the Filling:
1/3 pkg cream cheese
1/4 c. sugar (or to taste)
1/4 c. espresso
1 t. vanilla
whip cream cheese in mixer until soft. Slowly add sugar and slowly pour in the espresso. Whip it up until it is smooth and creamy and put it in a pastry bag (or a baggie with the corner cut off).
For the Frosting:
2/3 pkg cream cheese
1 t. vanilla
1 pt. whipping cream
Whip remaining 2/3 package cream cheese, vanilla, and sugar in a mixer with the whisk attachment. Slowly add one pint of whipping cream. Whip until stiff peaks form. Spoon in to pastry bag or baggie with the corner snipped off.
Using a steak knife or other small serrated knife, cut a cone shape out of the top of each of your cupcakes. pull the cone out and snip off a small part of the tip: this is where your filling will go.
Using a baggie with the corner snipped off, or a pastry bag, squeeze a small dollop of filling in to the hole. Replace the top and lightly press down. Do this with all of your cupcakes.
Slowly squeeze the baggy or pastry bag in a swirling motion on top of the cupcakes, moving toward the center until you create a little peak. There you have it! It's like putting soft-serve ice cream in to a dish. It just takes a little practice and soon you'll be a cupcake frosting champ.
Using a vegetable peeler, slowly "peel" chocolate shavings off of the side of your favorite chocolate bar and sprinkle over the cupcakes.
Moral of the Story: Share or You'll get Fat/Ill.