Tiramisu Cupcakes Recipe

How to make it

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• CUPCAKES: Prepare white cake mix according to box directions. Fill each cupcake paper cup 2/3 full with mix. (makes 24 standard cupcakes) Bake cupcakes according to box directions. Let cool completely.
• When cupcakes are cool, cut a large circular hole into the top of each cupcake and remove the cake plug, being sure to leave at least a 1/4-inch thick side wall and bottom remaining in the cupcake paper. This will make room for the filling. Crumble the cake pieces you have removed and place in a bowl for later use.
• COFFEE/AMARETTO MIXTURE: Add the espresso coffee grounds to the 1 cup boiling water and let stand for 10 minutes. Then, strain away the coffee grounds and retain the liquid. When the liquid has cooled, stir in the Amaretto liquor. Set aside.
• FILLING: Separate the egg whites and egg yolks into separate mixing bowls. Use mixer to beat the egg whites on high speed. After beating for a mintute, begin to slowly add the fine baker's sugar until incorporated and continue to beat until soft peaks form. Set aside.
• To the egg yolks in the other mixing bowl, add marscapone cheese, vanilla extract and powdered sugar. Use mixer to blend together until smooth. Then, gently fold the sweetened egg whites into the marscapone mixture in small amounts until fully incorporated. Keep covered and cool until ready to use. For best final presentation, put finished filling into a pastry bag fitted with a large-hole piping tip..
• ASSEMBLY: Drizzle two or three Tbsp of the coffee liquor mixture onto each cooled, cored cupcake. (Tip cupcakes slightly and rotate as you pour the mix on the inner side walls of the cupcake. This will ensure the coffee saturations will be visible in the cake through the papers and will help prevent liquid just pooling at the bottom.) Then, pipe or scoop a small amount of the tiramisu filling into the cored hole of each cupcake. Ligtly dust the top of the filling with some cocoa powder. Add a small layer of cake crumbles on top of the tiramisu mixture until the hole is filled, pressing down a bit to keep the crumbles firmly in place and forming a flat top surface to the cupcake. Then pour 1 tsp. of coffee liquor mixture over the top of the cake crumbles for each cupcake. Pipe or spoon a large dollop of tiramisu filling over the top of the crumbles. You do not need to completely cover the whole cupcake top. Lightly dust the top of each cupcake with cocoa powder. Serve or place in an airtight container and refrigerate until ready to serve (important as the filling mixture contains uncooked eggs). These are best when served within 24 hours.