24 Tirimisu Cupcakes

I'm baaack. After a lapse in baking, I finally jumped back in. Two months late on a birthday for a co-worker, these were long overdue. She asked for one of her favorite desserts all contained in a single cupcake. After telling her time and time again, I made the time to bake, which was something I, personally, needed to do for myself as well.

A little while back, when I initially intended on baking these cupcakes, I was on an intensive search for one, single ingredient... marscapone cheese. After obviously checking all the stores I normally frequent, my search came up empty. I finally found it at this Amish-y buffet/store place that I am in love with (even more now that I found this elusive cheese). For weeks, I told my friend that I would bake her cupcakes, while keeping the October expiration date in mind.

The cupcakes came together a little easier than some of the other cupcakes I've made, considering part of it was from a box. It would probably be smart to make the mix in a big measuring cup, or a bowl with measured markings, since you have to use half the batter. I'm always worried about these kinds of things. I get nervous that I'll use too much of the first half, then not have enough for making the second half. I didn't use a measuring cup, and, of course, I used too much plain batter. I'd would say just put in enough to cover the bottom of the paper initially. Then, if you used a measuring cup and still have some left til you've used the half that was called for, go back and add a little more. I had to add a little bit of flour to the part that you mix the coffee into, like the recipe says. I'd say about 2 tablespoons. So since I used too much of the plain white cake mix, I came up 5 cupcakes short with the coffee mixture. The baked for about 18 minutes.

Next, after the cupcakes cool, I used an apple corer to cut cones into the top of each of the cupcakes. I probably could have used the cupcake corer, since after making the filling, there was a lot. The filling didn't really taste that good on its' own, and it kind of looked like mashed potatoes. Suddenly I had a stroke of genius! To solve the problem of the 5 plain vanilla cupcakes, I put the filling on top of each of the plain cupcakes, then I used the crumbs left over from coring the cupcakes and sprinkled them on top.It made the cupcakes a little messier but it worked.

This icing is one that I will never forget. It's a hybrid. It's somewhere between a whipped cream and a cream cheese icing. A match made in heaven. It has that delicious cream cheese taste, but it's so light from whipping it. Don't be afraid to load the icing on. The recipe makes plenty.

These cupcakes were worth the wait. A few people said that they don't like coffee but that they liked these cupcakes. They were amazing. The cake was very light and not dense at all. I love fluffy cupcakes. The filling wasn't so weird once it was inside the cupcakes. The odd cheese-like quality that made it kind of gross was sweetened up with the other elements of the cupcake. And that icing.... oh the icing. You have to make it! There are no words to describe the delicious marriage between cream cheese and heavy cream and cranking the blender all the way to 10. I've been asked to make these cupcakes again. My only stipulation was: find me marscapone cheese.

Messy Version of Very Delicious Cupcakes

Cake Ingredients
1 box white cake mix
2 egg whites
1 egg
1/3 c oil
3/4 c buttermilk
3/4 c sour cream
2 tsp vanilla
1/4 c strong coffee


Cake How to
1. Preheat oven to 350 and line cupcake pan.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream, and vanilla.
4. Stir in cake mix into wet ingredients.
5. Using half of the batter, fill liner 1/3 full.
6. With remaining cake batter, add the strong coffee and mix (You may need to add 1 or 2 tablespoons of flour to thicken the batter)
7. Scoop coffee cake batter over the regular batter so that each cupcake liner is 3/4 full. (So you have a later of vanilla cake and a top layer of coffee cake)
8. Bake for 16-20 minutes


Marscapone Cheese: Kind of Like a
Thicker Version of Cream Cheese.
More Like Cheese, Less Like Cream.

Filling Ingredients
8 oz marscapone cheese
1 Tbsp strong coffee
1/2 c powdered sugar

Whipped Topping
8 oz cream cheese
1 c powdered sugar
1 tsp vanilla
1 pt heavy cream

How to
1. Filling: Combine all ingredients in a small bowl using a spoon.
2. Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
3. To assemble: Cut a cone shaped piece of cake out of the top of each cupcake (make sure cakes are cooled). Generously spoon in your filling. Pipe your whipped topping over the hole with the filling and top with chocolate shavings and cocoa powder.