Tiramisu Cupcakes

Tiramisu Cupcakes
115 min.
24
241kcal

Suggestions


Indulge in the delightful fusion of classic Italian flavors and modern convenience with these Tiramisu Cupcakes! Perfectly portioned for gatherings or a sweet treat at home, these cupcakes bring the rich, creamy essence of traditional tiramisu into a fun and easy-to-eat format. Each bite is a heavenly combination of moist cake infused with a luscious espresso-brandy soak, topped with a velvety cream cheese and whipped cream frosting that will leave your taste buds dancing.

Whether you're hosting a dinner party, celebrating a special occasion, or simply craving a decadent dessert, these Tiramisu Cupcakes are sure to impress. The use of a boxed cake mix simplifies the process, allowing you to focus on the fun part—creating that irresistible tiramisu flavor. With a hint of coffee, a touch of brandy, and a sprinkle of cocoa, these cupcakes are a delightful homage to the beloved Italian dessert.

Not only are they delicious, but they also make for a stunning presentation. Garnished with chocolate-covered espresso beans and a dusting of cocoa, these cupcakes are as beautiful as they are tasty. So, roll up your sleeves and get ready to treat yourself and your loved ones to a dessert that’s both sophisticated and utterly satisfying!

Ingredients

  • box cake mix white
  • cup water 
  • 0.3 cup vegetable oil 
  • 0.3 cup brandy 
  •  egg whites 
  • tablespoons espresso powder instant
  • 0.3 cup water boiling
  • tablespoons plus 
  • oz cream cheese softened
  • 0.5 cup powdered sugar 
  • cups whipping cream 
  • serving cocoa powder unsweetened
  • serving general foods international suisse mocha cafe 

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups.
  3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, stir espresso granules and boiling water. Stir in corn syrup. Cool 10 minutes. Pierce top of warm cupcakes with large-tined fork. Slowly spoon about 1 teaspoon espresso mixture over top of each cupcake, allowing it to soak into holes. Cool completely.
  4. Remove cupcakes from pans.
  5. In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. On high speed, gradually beat in whipping cream until stiff peaks form, about 2 minutes. Spoon in dollops on cupcakes.
  6. Sprinkle with cocoa and top with espresso beans. Store covered in refrigerator.

Nutrition Facts

Calories241kcal
Protein4.43%
Fat55.44%
Carbs40.13%

Properties

Glycemic Index
2.54
Glycemic Load
0.41
Inflammation Score
-3
Nutrition Score
3.6430435057568%

Flavonoids

Catechin
0.03mg
Epicatechin
0.08mg

Nutrients percent of daily need

Calories:241.35kcal
12.07%
Fat:14.75g
22.7%
Saturated Fat:7.61g
47.55%
Carbohydrates:24.03g
8.01%
Net Carbohydrates:23.65g
8.6%
Sugar:14.59g
16.21%
Cholesterol:32.17mg
10.72%
Sodium:193.06mg
8.39%
Alcohol:0.83g
100%
Alcohol %:1.32%
100%
Caffeine:33.7mg
11.23%
Protein:2.65g
5.3%
Phosphorus:99.32mg
9.93%
Vitamin A:418.46IU
8.37%
Vitamin B2:0.13mg
7.52%
Calcium:72.95mg
7.3%
Vitamin K:7.09µg
6.76%
Selenium:4.17µg
5.96%
Vitamin E:0.7mg
4.68%
Folate:16.94µg
4.23%
Vitamin B1:0.05mg
3.64%
Vitamin B3:0.73mg
3.63%
Manganese:0.07mg
3.4%
Iron:0.53mg
2.97%
Magnesium:9.21mg
2.3%
Potassium:79.36mg
2.27%
Vitamin D:0.32µg
2.12%
Copper:0.04mg
1.84%
Vitamin B5:0.18mg
1.77%
Zinc:0.23mg
1.55%
Fiber:0.38g
1.51%