Tiramisu Cupcakes

Okay, I told you a couple of weeks back that I was a true lover of Tiramisu. There is a place here in town called Tamaras that I am a big fan of. She makes the most amazing cupcakes. Tiramisu is one of my favorites. I have bought several from her, but Scott has a hard time paying $3.00 for a cupcake, so it is usually my job to recreate something that we both enjoy. This recipe is a favorite of my husbands. He says he would pay way more than $3.00 for this little piece of heaven. I am quite overjoyed that I have come up with something that not only he loves, I love and our guests have gone crazy over as well. The key is the homemade mascarpone I think, which you have to make the night before. It  makes it a little more time consuming, but well worth it in my opinion.  I would love to hear your thoughts.

Tiramisu CupcakesTiramisu Cupakes -Serves 12

Cupcake batter– 1 box White Cake Mix, 2 egg whites, 1 egg, 1/3 cup oil, 3/4 cup buttermilk, 3/4 cup sour cream, 2 teaspoons vanilla extract, 1/8 cup coffee and 1 TB instant coffee crystals.

 Filling– Must be made the night before. Mascarpone(1 pint of heavy cream and 1 TB. lemon juice), 1 TB instant coffee crystals, and 1/2 C powdered sugar
Whipped Topping– 8 oz cream cheese, softened, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 pint heavy whipping cream
 Preheat oven to 350 degrees and  line a 12 Cup cupcake tray.
 In a large bowl, whisk egg whites, egg, oil, buttermilk, sour cream and vanilla. Stir in white cake mix into wet ingredients. Fill cupcake liners about 1/3 full using only half of the batter.  With the remaining cake batter, add the coffee and the instant coffee crystals.  Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4.  Bake for 15-20 minutes until done. Cool completely!
For the filling, in a saucepan, bring the heavy cream to a simmer climaxing at 180 degrees. Try to keep it at this temp for about 3 minutes and then add lemon juice and simmer for three more minutes. Remove from the heat and let cool at room temp (about 30 minutes).  Fill a small strainer with layers of cheesecloth and put a small bowl under the strainer. Pour the cooled filling mixture into the strainer and stick in the fridge overnight.  You may only get a few TB of whey in the bowl, but in the cheesecloth should be a nice thick and creamy mixture in the morning. Scrape off the mascarpone and add coffee crystals and powdered sugar to the homemade mascarpone. Whip slightly. Set aside.
 For the topping,  beat cream cheese and powdered sugar until smooth. Add vanilla and then add in heavy cream and beat until stiff peaks form.
Now the fun part- assembly. Cut a hole deep out of the center of each cupcake. Spoon your filling into the hole of each cupcake. Pipe your whipped topping over the hole with the filling and top with chocolate shavings and cocoa powder.