Tiramisu Cupcakes Uses Cake Mix Recipes

TIRAMISU CUPCAKES (USES CAKE MIX)

Steps:

• Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
• Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
• Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
• Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
• Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
• Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
• Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

TIRAMISU CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, stir espresso granules and boiling water. Stir in corn syrup. Cool 10 minutes. Pierce top of warm cupcakes with large-tined fork. Slowly spoon about 1 teaspoon espresso mixture over top of each cupcake, allowing it to soak into holes. Cool completely. Remove cupcakes from pans.
• In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. On high speed, gradually beat in whipping cream until stiff peaks form, about 2 minutes. Spoon in dollops on cupcakes. Sprinkle with cocoa and top with espresso beans. Store covered in refrigerator.

TIRAMISU CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.
• Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In small bowl, mix coffee syrup ingredients. Set aside to cool.
• Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
• To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
• Sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving.

TIRAMISU LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
• Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
• To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
• To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

TIRAMISU CAKE USING A CAKE MIX

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 3 (9-in) pans.
• 2. Prepare cake mix according to package directions. Divide two-thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
• 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 Tablespoon coffee liqueur; set aside.
• 4. To make filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 Tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
• 5. To make frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 Tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
• 6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one-third of reserved coffee mixure over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee over the the second layer and spread with the remaining filling.
• 7. Top with the remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refigerate 30 minutes before serving
• 8. NOTE: To make curls, use vegetable peeler and run it down edge of chocolate bar.

EASY TIRAMISU CUPCAKES

Steps:

• CUPCAKE DIRECTIONS.
• Prepare cake mix as per instructions (or use your own vanilla cake recipe).
• Reserve about 2 cups of batter and combine with Espresso Flavored Chocolate Syrup.
• Place wrappers in cupcake tin and fill 3/4 with vanilla batter.
• Dollop 1-2 tablespoons of Espresso Flavored Chocolate Batter in the center of each cupcake.
• In each cup, use a toothpick to swirl the 2 batters together. DO NOT OVERMIX. You want to try for a swirl effect throughout the cupcake.
• Bake as directed for your cake recipe.(appx 15-20 min).
• FROSTING DIRECTIONS (adapted from a BelGioioso recipe).
• Combine 3 Egg Yolks, 1 tablespoon Espresso, sugar, and Brandy into the large mixing bowl.
• Beat 2 to 3 minutes.
• Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.
• In another bowl, combine 3 Egg Whites and a pinch of Sugar. Beat until mixture forms stiff peaks.
• Gently fold into Mascarpone mixture.
• Combine Mascarpone mixture with enough Cream Cheese Frosting to get the right frosting consistency. This will vary depending on various factors (your skill with egg whites, ambient temperature, etc.).
• Allow cupcakes to cool completely on a wire rack, then frost the tops with the Mascarpone frosting.
• Enjoy!

TIRAMISU CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake liners.
• For the cupcakes: Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool.
• For the frosting: While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator.