Mr. Claire is Italian and he does not really like Tiramisu. I told him he gets a pass because I frankly prefer a cream sauce to a traditional red sauce (or as the eye-talians call it: gravy). Meh. Give me the anitpasti platter, the parmesan packed Alfredo sauce over pasta and a little dessert.
Not that I don’t appreciate a good homemade sauce and, although I’m Irish, there isn’t really much debate over which country has the best food. Score another one for Italy (although my Bailey’s Irish Cream Truffles are the BOMB) but even Mr. Claire had to admit these Tiramisu Cupcakes are pretty irresistible.
Ok, well he didn’t say that but he’s an Admin around here and can insert a comment at any given time. 😉
We got together with friends this past weekend for our annual “Italian Feast”. Now please note that only a handful of the 18 or so people that were there are actually Italian. We all just like really good food and once a year we all get together and bring a dish (or three) and we eat until it hurts.
Our bellies mainly hurt from laughing so hard as we play crazy board or card games and just enjoy each other’s company. It’s so much fun and everyone really goes all out on the food. Go big or go home.
Mr. Claire made his homemade cheese raviolis and eggplant parmesan and another gal made her incredible three meat lasagna.
There was homemade sauce, meatballs, our Alfredo sauce and a “burn your face off” garlic dip that is to die for. No shame in “garlic breath” because we ALL ate it.
We also brought over mini cannolis (people started grabbing them faster than I could pipe in the filling, let alone snap an iPhone pic and get the pistachios and mini chocolate chips on the ends) and these Mascarpone cream filled Tiramisu Cupcakes.
Because we were hoofing it to get out the door to the gathering, I did not take many pictures at all to be honest, but these cupcakes were too good not to share and I scrambled to snap a few before we left.
As in “Honey, the car is running, we have to GO!!” kind of scrambled. Shhh. Pushy Italians.
Anyway, they were a big hit and I will definitely be making them again. The mascarpone cream filling is SO good – I could pretty much eat that on top of a piece of cardboard. You’ll probably have extra so try it on some pizelles or waffles. I use a gallon size freezer bag to pipe in the filling because then I can just toss it out when I am done.
Hope you enjoy them too and here’s to great food, making lots of memories and good times with friends! Garlic breath and all.
- 1 box white cake mix, sifted
- 1 package instant vanilla pudding mix
- 1 tbsp ground cinnamon
- 3/4 cup room temperature espresso
- 3/4 vegetable oil
- 4 eggs
- 1 tsp of coffee liqueur such as Kahlua (or pure vanilla extract)
- 8 oz. sour cream
- 1 8z tub Mascarpone cheese, room temp
- 3 tbsp coffee liqueur (can substitute really strong espresso)
- 1/4 cup sweetened condensed milk
- 1 8oz tub of cool whip
- 1 stick unsalted butter, room temperature
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp coffee liqueur (or vanilla extract)
- Unsweetened cocoa powder for garnish
- Chocolate shavings for garnish (optional)
- Beat mascarpone, Kahlua and condensed milk until well blended.
- Fold in cool whip.
- Chill 2-4 hours or overnight.
- Preheat oven to 350*
- Prepare two cupcake pans (24 cupcakes) with liners or by thoroughly greasing with butter or cooking spray.
- In a large mixing bowl, combine the sifted cake mix, instant pudding mix and cinnamon.
- Add the eggs, oil, espresso and 1 tsp of coffee liqueur and mix until thoroughly combined.
- Add the sour cream and mix until just blended.
- Evenly divide the batter into the prepared cupcake pans, about 1/4 cup each.
- Bake for 18 minutes and remove from oven.
- Once the cupcakes are completely cooled, remove them from the pans and place on a large tray or serving platter.
- Beat butter and cream cheese until creamy.
- Slowly add powdered sugar, scraping down the sides of the bowl as needed.
- Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
- Fill a pastry bag or large ziploc bag with the chilled mascarpone filling, snip off the corner & inject about 1 spoonful via bag directly into top-center of each cupcake.
- If needed, cut a small divot into the top center of each cupcake to make sure the filling gets into the center.
- Frost each cupcake with the buttercream frosting.
- To garnish, sprinkle a little cocoa powder on top of each cupcake before serving. Can also use chocolate shavings or mini chocolate chips.