Tiramisu Cupcakes

It’s time for this month’s Fantastical Food Fight, hosted by Sarah at a Fantastical Sharing of Recipes!  This month, the theme is rum!

You guys, I have made so many rum based cocktails this summer (Frozen Banana Daiquiri, Mermaid Martini, & Dark Mojito), I was fresh out of ideas for this one!

Then I did my Coffee-Infused Butter experiment (oh yes, you definitely need to click that link & check it out – Science!) and I knew right away that the coffee-infused butter and resulting buttermilk were destined to become Tiramisu Cupcakes and Coffee Cream Cheese Frosting – yaaaassss!

The coffee-infused butter launches these cupcakes to the next level.  They’re intensely coffee flavored while not being overwhelming. 

I served these at a get together and more than one person went back for a second cupcake (and these are quite rich, so that’s saying something!)

Tiramisu Cupcakes

Cupcakes

1 (15 oz) box white cake mix

1 (3.9 oz) vanilla instant pudding

4 eggs

8 oz sour cream
3/4 cup canola oil

1 tsp vanilla extract

½ cup coffee-infused buttermilk

Coffee Cream Cheese Frosting

1 (8 oz) package cream cheese, softened

4 oz coffee-infused butter, softened

1 tsp vanilla

1 tbsp black rum

4-5 cups powdered sugar

Topping

4 tbsp strongly brewed coffee

1 tsp black rum

Cocoa powder

Chocolate curls

Chocolate covered espresso beans

Preheat the oven to 350 degrees F and line muffin tins with paper liners.

Mix all of the cupcake ingredients in the bowl of a stand mixer until smooth.  Divide the batter evenly between the liners and bake for 25-28 minutes. 

Once the cupcakes are cooled, make the frosting by beating together the cream cheese and butter until very smooth.  Mix in the vanilla, black rum and powdered sugar until smooth. 

If desired, mix together brewed coffee and 1 teaspoon black rum.  Pierce the top of each cupcake and drizzle about 1 teaspoon of the coffee mixture over the top to give the cupcakes the signature tiramisu texture.

Frost the cupcakes using a wilton 2D decorating tip.  Sift cocoa powder over each cupcake.

Top with chocolate curls and chocolate covered coffee beans.

An InLinkz Link-up

Makes 24 cupcakes

print recipe

Tiramisu Cupcakes

by Amy's Cooking Adventures August-15-2017

Tiramisu Cupcakes are rich and decadent!

Ingredients

• 1 box white cake mix
• 1 box vanilla instant pudding
• 4 eggs
• 8 ounces sour cream
• 3/4 cup canola oil
• 1 reaspoon vanilla extract
• 1/2 cup coffee-infused buttermilk
• 8 ounces cream cheese
• 4 ounces coffee-infused butter
• 1 teacpoon vanilla
• 1 tablespoon black rum
• 4 cups powdered sugar

Instructions

Preheat the oven to 350 degrees F and line muffin tins with paper liners. Mix all of the cupcake ingredients in the bowl of a stand mixer until smooth. Divide the batter evenly between the liners and bake for 25-28 minutes. Once the cupcakes are cooled, make the frosting by beating together the cream cheese and butter until very smooth. Mix in the vanilla, black rum and powdered sugar until smooth. If desired, mix together brewed coffee and 1 teaspoon black rum. Pierce the top of each cupcake and drizzle about 1 teaspoon of the coffee mixture over the top to give the cupcakes the signature tiramisu texture. Frost the cupcakes using a wilton 2D decorating tip. Sift cocoa powder over each cupcake.Top with chocolate curls and chocolate covered coffee beans.

Details

Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Yield: 24 cupcakes