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 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 a 12 Cup cupcake tray with liners.
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, mix the heavy cream and the lemon juice together in a measuring cup. With a mesh strainer, lay over an empty bowl. Line your mesh strainer with a few layers of cheesecloth. Pour the cream mixture into the cheesecloth both and put in the refrigerator overnight. In the morning, you should see only a little bit of whey in the cheesecloth. Toss and cheesecloth 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.