One of my favorite things to bake in the whole entire world is cupcakes. They are single serving, come in so many flavors, and they just make me happy.
My husband was entertaining a group of friends today and so to end the evening, I decided cupcakes would be perfect. I began scrolling through the numerous recipes I've made in the past, trying to find one that was not too rich, but not too plain Jane either. I didn't really see one that jumped out at me, so I began looking at pinterest. I saw the perfect one... Tiramisu Cupcakes.
These are absolutely brilliant. Tiramisu is delicious, but to package that big flavor in a little cup... GENIUS.
My children loved these cupcakes... and our guests thought they were pretty darn good too. The filling was nice and creamy, but not runny, so it didn't really absorb into the cake portion of the dessert. The whipped cream cheese frosting was perfect as well. Not too sweet, but just enough. This one is definitely a keeper.
1 box White Cake Mix
2 egg whites
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 tsp. vanilla extract
1/4 cup strong coffee
8 oz. mascarpone
1 Tbs. strong coffee
1/2 cup powdered sugar
8 oz. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla extract
1 pint heavy whipping cream
Preheat oven to 350 degrees and line pan with cupcake liners.
Sift cake mix into a small bowl and set aside.
In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream, and vanilla. Stir cake mix into wet ingredients. Using half of the batter, fill cupcake liners about 1/3 full.
With the remaining cake batter, add the strong coffee and mix (I didn't end up needing it, but you may need to add 1 or 2 Tbs. flour to thicken). Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4 (bottom layer of vanilla, top layer of coffee cake). Bake for 16 - 20 minutes or until an inserted knife comes out clean.
Combine all ingredients in a small bowl using a spoon.
Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
To assemble, cut a cone shaped piece of cake out the top of each cupcake (they need to be cool before doing this). Generously spoon in your filling. Pipe your whipped topping over the hole with the filling. Sprinkle with cocoa powder or other desired decoration.