Miniature Chocolate Tiramisu Cupcakes – these are seriously delicious

Yield: 24 cakes


Cakes 1 small pkg (9 oz/250 g) devil’s food cake mix 1/4 cup (50 mL) sour cream
1 egg 1 tbsp (15 mL) instant coffee granules 1 tbsp (15 mL) water 1/3 cup (75 mL) coffee liqueur

Filling & Topping 1 1/2 cups (375 mL) thawed frozen whipped topping 8 oz (250 g) mascarpone or cream cheese, room temperature 1/4 cup (50 mL) powdered sugar 2 tsp (10 mL) vanilla extract Unsweetened cocoa powder (optional)

If you can’t find a small Devil’s Food mix, then just use 1-2/3 cups of cake mix from a standard size box. You’ll ignore the box directions and stir in sour cream, eggs, and instant coffee dissolved in a little water. This makes for a thick batter (like brownies) and a wonderful coffee-flavored, fudgey cake.


Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8–10 minutes or until wooden pick inserted in centers comes out clean.

Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside. Remove pan from oven to Stackable Cooling Rack.

Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef’s Silicone Basting Brush; cool completely. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.

I used my new Small Mix n’ Scraper for combining the mixture. It’s a stirring spoon and scraper in one. Perfect for projects like this!
Then, I divided the batter into my Deluxe Mini Muffin Pan. Bake for 8-10 minutes at 350 degrees. Move to a Stackable Cooling Rack.
While the mini-cakes bake, dig out your coffee flavored liqueur, such as Kahlua.
Using a Chef’s Silicone Basting Brush, I brushed the Kahlua over the tops of each mini cake. After brushing, I let the liqueur soak in, then I went back through and brushed em’ all again. I kept brushing until I used up the recommended amount of Kahlua. Mmmm…dessert AND a shot!The recipe says to remove the cakes from the pan to the cooling rack before brushing with the liqueur. However, I would leave them in the pan for this step. It will reduce the mess made from the liqueur dripping onto your countertop.
While the mini-cakes finish cooling, mix marscapone cheese or cream cheese together with powdered sugar and vanilla. I put the mixture in a plastic baggie, then cut off the corner and piped it onto the cakes.
Top em’ off with some whipped topping piped over the cheese layer and a dusting of cocoa powder.
There you have it, lovely lil’ bite-sized desserts in less than an hour!

By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
Subscribe and let’s get cooking!!

Similar Articles

Most Popular

Christmas Cookies – They are  filled with spicy warmth from the ginger, cardamom, coriander and black pepper.

Ingredients: 2 cups flour2 1/4 teaspoons ground ginger2 teaspoons baking soda3/4 teaspoon ground cardamom3/4 teaspoon cinnamon1/2 teaspoon ground coriander1/4 teaspoon freshly ground black pepper3/4 teaspoon...

If there is one food that people are more picky about than any other, it’s got to be eggs – Creamy scrambled eggs

Ingredients 2 slices of wheat or white sandwich bread, very thinly sliced 1 Tablespoon butter 4 eggs, preferably free-range organic 1 Tablespoon milk or cream 10 – 15 cherry...

A wonderful idea. Those are perfect for eating while watching TV – Buffalo Chicken Bites

Ingredients: 1 cup finely diced cooked chicken breast 1/2 cup crumbled blue cheese 2 tablespoons shredded cheddar cheese 1/4 cup hot sauce (Frank's brand is what I used) 4...

These are super cute! And that mixture sounds so yummy. Love that jalapeno topper. What a great idea!

INGREDIENTS: 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits 1 can (4.5 oz) Old El Paso® chopped green chiles, drained 1/2 cup shredded...

Chocolate Stout Cake with Peanut Butter Frosting – Really cute

Ingredients: 1 cup stout beer225 grams butter, chopped3/4 cup cocoa, sifted2 eggs2/3 cup sour cream2 cups all purpose flour, sifted1 1/2 teaspoons baking soda2 cups...

Salami Mozzarella Calzone – a super easy recipe

Ingredients 1 large green bell pepper, diced and sauteed in cooking spray 4 oz of white button mushrooms, sliced and sauteed in cooking spray ...

Ham and Cheese Crescents – For a little variety, I like to serve two kinds of roll up crescent roll appetizers

INGREDIENTS 8 oz. pkg. crescent rolls 8 slices ham 4 t. mustard 1 cup shredded swiss or cheddar 2 T. sesame seeds DIRECTIONS Roll up. Seal the seams. Cut each roll...

Roasted tomato, basil and mozzarella quiche –  this is wonderfully simple with its flavor of tomatoes and basil

Ingredientes Pastry 200 grams plain flour75 grams chilled butter2 tablespoon cold water1 teaspoon salt Filling 200 grams cherry tomatoes (or others)salt and pepper80 grams mozarella in small píeces1...