Tiramisu Cupcakes | Sugar for Breakfast: Tiramisu Cupcakes

Friday, August 24, 2012

Tiramisu Cupcakes

My absolute favorite thing to bake are cupcakes!
There are so many different things you can do with a cupcake.
The single serving size. The cake to frosting ratio is typically correct. No plates or forks are dirtied during the enjoyment of a cupcake.
I mean honestly...do you know anyone who has said "cupcakes! yuck! I can't stand them!"
Yeah, I don't know anyone either.
They are so cute and just, well perfect!
So here is a recipe for a super simple Tiramisu Cupcake!

The cupcakes above I garnished with chocolate shavings, and didn't add as much powdered sugar to the frosting as I normally would to get it really smooth and creamy.


For this version of the cupcake I sifted cocoa powder over the tops of the frosting, which was thicker.

Tiramisu Cupcakes

Cupcakes:
1 box white cake mix
3/4 cup water
1/3 cup vegetable oil
1/2 cup Kahlua or other coffee flavored liqueuer
3 egg whites

Syrup:
1/3 cup boiling water
3 tablespoons instant coffee granuales

Frosting:
8oz cream cheese, softened
1/2 cup powdered sugar
2 cups heavy cream

Preheat oven to 350°
In a stand mixer combine cake box, water, oil and liqueuer.
Mix until well combined and no large lumps remain.
Fold in the egg whites
Spoon 1/4 cup of the batter into muffin tin with liners (about 18 cupcakes)

While the cupcakes bake, bring water to a boil.
Stir in the instant coffee.

Remove cupcakes from the oven, and put individual cupcakes on a rack.
Using a straw, wooden spoon handle, or in my case a chopstick; poke 3 or 4 in the tops of each cupcake.
Drizzle 1-2 teaspoons of the coffee onto each cupcake; let the coffee absorb into the cakes.

In another mixing bowl, cream the cream cheese with the powdered sugar.
Add the heavy cream to reach desired consistency.
Spoon frosting into a piping bag with an open hole at the end and pipe onto cupcakes.
Sift cocoa powder over the tops of the cupcakes, or top with shredded or curled chocolate.



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