Tiramisu Cupcakes

Tiramisu cupcakes are decadent little cakes doused with a sweet coffee liqueur mixture, topped with almond cream cheese frosting, and finished with cocoa.

5 from 1 vote

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Course: Dessert

Cuisine: Italian-inspired

Keyword: tiramisu cupcakes

Prep Time: 30

Cook Time: 20

Total Time: 50

Calories: 385kcal

Author: Erica

Servings: 48

Equipment

Ingredients

For the cakes

2 pkgs white cake mix (15.25 oz each)
6 large eggs
2 cups milk
1 cup vegetable oil

For the coffee mixture

3/4 cup hot water
3 Tbsp granulated sugar
2 Tbsp instant espresso powder
2 Tbsp Kahlua coffee liqueur

For the almond cream cheese frosting

4 containers creamy cream cheese frosting (16 oz each)
2 tsp pure almond extract

For the cupcakes

1/2 cup cocoa powder for dusting

Instructions

Bake the cakes

Heat oven to 350℉.
Line 4 muffin tins with cupcake liners (to make 48 cupcakes).
To a large mixing bowl, add the cake mix, eggs, milk, and oil.
Use an electric hand mixer on low speed to combine the ingredients until moistened. Then whip the batter on medium to medium-high speed 2 minutes.
Divide the batter into the muffin tin cups. Bake at 350℉ for 18-24 minutes (according to cake mix package directions) or until cakes are set and a toothpick inserted comes out clean (see Notes).
Remove muffin tins from the oven and sit on wire racks. Cool 5 minutes, then carefully remove the cupcakes from the muffin tins to a wire rack to cool (note they will be very soft).

Add the coffee mixture

Combine the hot water, espresso powder, Kahlua, and sugar until sugar is dissolved.
Use a fork to prick holes in the cupcakes (they can still be warm for this step). Be generous is pricking to allow the coffee mixture to soak well into the cake.
Use a pastry brush or small basting brush to "mop" the coffee mixture onto the cakes.

Top with almond cream cheese frosting

Once cupcakes are cooled completely: empty the frosting from the containers into a mixing bowl. Add the almond extract and use an electric hand mixer or whisk to incorporate the extract well into the frosting.
Transfer half of the frosting into a large, resealable bag. Snip a corner to make ~½-inch-wide hole, and pipe the frosting onto the cupcakes.

Finish with cocoa powder

Use a small strainer/colander to dust the tops of the cupcakes with cocoa powder. Store covered until service. Refrigerate before service if serving in a warm location (such as outside on a hot day) or if serving the following day.

Notes

This recipe was developed using Dunkin Hines cake and frosting. This post was not sponsored.

Cake package directions generally call for a cook time of 18-24 minutes, but my oven requires a little more time than that (~25-28 minutes). I recommend to start checking at 18 minutes and go from there.

This recipe was adapted from King Author's Tiramisu Cupcakes recipe.

Nutrition