8   154
14   99
2   71
15   150
9   122
6   136
11   181
18   158

Tiramisu Stuffed Cupcakes

Tiramisu Stuffed Cupcakes with Cocoa Marscapone frosting for  and I. We may or may not shareIt’s my birthday and I can cupcake if I want to. I am going to share this recipe using a straight forward regular box cake mix. I pre-prep cake mixes in mason jars and store. Yes, that’s how often I make cupcakes. Stop judging me. Plus the frosting and dipping will be enough work!


One Vanilla Cake mix

2-3 Eggs


Vegetable Oil

(Review your cake mix directions on box)

Coffee Dip:

One package single serve instant coffee (or a TBSP and a half of instant coffee)

2/3 Cup Boiling Water

1/2 Cup Powered Sugar


1 8 OZ package of Cocoa Mascarpone

1/8 Cup Sweetened Condensed Milk

1 Cup Powered Sugar

2 TBSP Butter

I found the Cocoa  at Trader Joe’s. If you can not find, get out of your basic grocery store and do this…add 3 TSP cocoa powder to your 8 oz package of plain mascarpone. The frosting recipe will frost and fill a dozen cupcakes. If you need more than that than my suggestion is to double frosting recipe. Frosting should always be stacked high I say!

Fancy Chocolate or Sprinkles for garnish…go crazy.

Okay Ready?!


Pre-heat to 350 degrees and boil a pot of water. Bake cupcakes as directed on box, cool and set aside.

Mix together boiling water, instant coffee and 1/2 cup powered sugar. After your cupcakes have cooled, dip the top of each cupcake into the coffee mixture for a few seconds. The cake will absorb the coffee mixture giving you the coffee taste. No more than 3 seconds. Only the top of the cupcake should be covered. You do not want mushy cupcakes. You will see the coffee make a slight darker color on your cupcakes but should not be by much. Let all cool and set aside.

In a separate bowl mix together the cocoa mascarpone (I literally almost ate it all with a spoon, don’t do that!), condensed milk, powered sugar and butter with a mixer on low speed. Once fluffy, place in the fridge for about ten minutes. You want to be able to give the frosting shape so you can stack it high on your cupcakes. Take it out and using a piping bag or frosting gun shoot frosting right into the center of each cupcake about an inch in. Then frost the top of each one making them as fancy as you would like. This cupcake is about the flavor so taking a butter knife to frost them will work just as well. Garnish with chocolate or sprinkles. Shown here I used a box of Lindt Tiramisu Dessert Chocolates.

Take a step back and admire your delicious artwork. Eat at least 3. Right in a row. Refrigerate the rest!



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