Tiramisu Cupcakes for Christmas!

Ingredients & Cooking Directions for Tiramisu Cupcakes

Estimated Servings: 12 cupcakes

Step 1: Prepare the cream

4 egg yolks

¼ cup sugar

1 teaspoon vanilla extract

8 ounces mascarpone cheese

¼ teaspoon dark rum

Add egg yolks and sugar in a mixer, turn it to a high setting, and mix it for 5-6 minutes or until creamy. Then turn off the mixer and add in the mascarpone cheese and then turn it back on medium speed and mix for about a minute or until well blended. Next, add in the vanilla extract and rum and mix for about 3-4 minutes or until well incorporated. Finally refrigerate this mixture for 6 hours to overnight.

Step 2: Bake the cupcakes

1 package white cake mix

3 egg whites

¼ cup vegetable oil

1 cup water

1 teaspoon vanilla extract

Place cupcake liners into muffin tin and then preheat your oven to 350 degrees F. Next pour the cake mix into a sifter and sift it into a bowl. Then pour in the egg whites, water, oil, and cake mix into a mixer. Turn the mixer on low speed and mix everything for about 4-5 minutes or until mixture is smooth. Then pour this mixture into the cupcake liners ¾ full. Bake the cupcakes for about 20-25 minutes or until they puff up and are golden brown on top. To make sure they are baked completely, poke a toothpick in the center of a cupcake and if it comes out clean, then they are done. Then take the cupcakes out of the oven and allow them cool completely before frosting.

Step 3: Make coffee rum

1 cup hot water

1 tablespoon instant coffee

2 tablespoons sugar

1/8 teaspoon dark rum

Dissolve the instant coffee in the hot water. Then add the sugar and rum into the coffee and mix them until the sugar completely dissolves. Then set it aside.

Step 4: Assemble dessert

1 cup cocoa powder

2 ¼ cups heavy cream

1 teaspoon vanilla extract

3 ½ cups powdered sugar

½ cup unsalted butter (room temperature)

Strawberries

For the whipped cream, pour 2 cups of heavy cream into a mixer bowl and turn it on medium speed mixing it for 3-4 minutes until slightly thickened. Then turn off the mixer and add ½ cup of powdered sugar. Next turn the mixer back on medium and mix it for about 1 minute to dissolve the sugar. Then add in vanilla extract and combine it with the cream for another 2-3 minutes or until the vanilla is well incorporated and the cream form stiff peaks.

For the chocolate frosting, sift 3 cups of powdered sugar with 2/3 cups of cocoa powder into a bowl. Next add the butter, half of the sugar cocoa powder, and 2 tablespoons of heavy cream into a mixer and mix them on medium speed for 2-3 minutes until they are well combined. Then turn off the mixer and add the rest of the sugar cocoa powder and the last 2 tablespoons of heavy cream and mix them on medium speed for 2 minutes or until creamy and shiny.

Using a sharp paring knife, cut a cone off the tops of all the cupcakes. Then slice off the pointy end of the cone, leaving just a circular base. Next pour the coffee rum mixture into all the cupcakes and spoon the mascarpone cream in the center of each cupcake. Then top them with the circular base and spread the chocolate frosting on the tops of all the cupcakes.

You can decorate the cupcakes in 2 different ways. The first way is piping whipped cream on top of the chocolate frosting and dust cocoa powder on top. The way to decorate them and get into the holiday spirit is add a strawberry on center of the cupcakes and use the whipped cream to decorate it like a Santa hat.