This may sound fancy, but I assure you, it's easy! I came up with this recipe because I wanted to make a quick "thank you" for a Mom who had done a lot for me and helped me out when my kids were small. I asked her husband what her fave dessert was and he told me it was Tiramisu, so I created these Tiramisu Cupcakes (with Raspberry Mascarpone Whipped Cream Frosting!)
These Tiramisu Cupcakes are special, yet easy to make with a chocolate cake mix! Topped with raspberry mascarpone whipped cream icing, they are a delicious and decadent treat for Mother's Day or any special occasion.
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I also love Tiramisu. In fact, I love it so much so that I created several Tiramisu Desserts! If you love tiramisu too, then you'll love my No Bake Black Forest Tiramisu, my Raspberry Tiramisu Cutie Pies and my Saskatoon Berry Tiramisu Dessert Shooters! They are all so delicious that the one you pick will just depend on your mood and the occasion. However, I think these Chocolate Tiramisu Cupcakes are perfect for this occasion - Mother's Day!
🥘 Ingredients
Mother's Day requires just that little extra special touch and this Tiramisu cupcake is the perfect Mother's Day Cupcake because it was created by one mother for another. But the best part is that they are quick, easy and and still require minimal effort because they use a chocolate cake mix with a raspberry jam, Mascarpone cheese and Khalua whipped cream frosting! These cupcakes also pair nicely with a cup of tea (or even a Mimosa !)
- chocolate cake mix * I use Betty Crocker Devi's Food cake mix or Duncan Hines
- instant coffee granules
- lady fingers
- whipping cream
- seedless raspberry jam
- kahlua
- mascarpone cheese
- piping gel
- white granulated sugar
- fresh raspberries
- semi- sweet chocolate baking bar
🔪 Instructions
These cupcakes are so easy to make with a cake mix!
-
Preheat oven to 350 degrees F/175 degrees C. Line cupcake tin with large cupcake liners. Mix cake mix, as per directions and add 1 tablespoon instant coffee granules to mix and beat in for another 30 seconds. Break each lady finger into 3-4 pieces and place in bottom of cupcake liner, dividing lady fingers between all cupcakes.
-
Pour cake mix over lady finger, distributing evenly. Bake as per cake mix box directions. Cool. Frost as directed.
*See recipe card for full instructions
💭Top Tip
- I stabilize my whipped cream with piping gel (affiliate link) because it's easier than using gelatin. But if you don't have any or can't get access to it, you can use gelatin as a stabilizer: How to Stabilize Whipped Cream with gelatin
- OR if you don't have piping gel or gelatin, you don't even have to bother stabilizing your whipped cream. But beware: the icing/frosting won't hold for longer than an hour or so.
Leftover Whipped Cream Frosting: If you find yourself with leftover icing, it is divine on waffles, especially my Belgian Chocolate Waffles!
🎥 Video
If you're not sure how to frost a cupcake with a IM tip (affiliate link) check out this video: How to Ice a Cupcake with a 1M tip
🌡️Storage
- Fridge: IF you use a stabilized whipped cream frosting, these cupcakes can be stored in a sealed container, separately, from the whipped cream, in the fridge for 3 days (you may need to whip the whipped cream frosting again. If you frost them before putting them in the fridge, I would not recommend doing this more than 8-12 hours in advance. *If you use a regular whipped cream frosting (with no piping gel or gelatin), the whipped cream will only hold an hour or so.
- Freezer: The cupcakes freeze well for up to 3 months, in a sealed container. Fully defrost the cupcakes before frosting them. *I do not recommend you freeze the cupcakes frosted, as the frosting tends to run once defrosted.
💭Leftover Mascarpone Cheese
Freeze Leftover Mascarpone Cheese: You can freeze Mascarpone Cheese for up to 3 months! I used some that I had frozen to make this recipe. It keeps best if you put the container into a Ziplock freezer (not storage) bag. Just be sure to let it thaw completely in the refrigerator prior to using it.
If you don't want to freeze your leftover mascarpone cheese and are looking for leftover mascarpone cheese recipes to use it up, give my Healthy Leftover Creamy Ham Pasta with Peas or my Carrot Cake Doughnut Muffins (with Mascarpone Jam Filling, Orange Mocha Glaze and Candied Carrots)
👪 Serving size
This recipe makes 18 cupcakes. If you need more, you can double or triple the recipe simply by clicking on the serving size (it's in blue in the recipe card) and selecting the number of servings you'd like. The ingredient amounts will adjust accordingly.
If you love Tiramisu, you'll love these! It's Tiramisu, but in cupcake form and without all the work. Tiramisu can be a lot of work, but with this recipe, you can have all the tiramisu taste without all the effort. And the bonus is the raspberry; it's such a delicious flavor combination!
So, if you are looking for a special occasion cupcake, Mother's day cupcake ideas or simply Betty Crocker Cake Mix recipes/devil's food cake recipes, you'll love these easy Tiramisu Cupcakes! And if you love box mix cupcakes, be sure to try my Chocolate Red Wine Cupcakes (from box mix)!
⭐ Reviews
Did you make this recipe? Please RATE THE RECIPE below!
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📋 Tiramisu Cupcake Recipe (with Raspberry Mascarpone Whipped Cream Frosting)
Ingredients
Cupcakes
- 1 chocolate cake mix * I use Duncan Hines or Betty Crocker Devil's Food Cake Mix
- 1 tablespoon instant coffee granules
- 24 lady fingers *about 20- 24, however many come in the package you purchase
Icng:
- 3 cups whipping cream
- 4 tablespoon seedless raspberry jam *you can use regular raspberry jam if you can't get seedless
- 1 ½ tablespoon Kahlua
- ⅓ cup Mascarpone cheese
- 3-4 tablespoon piping gel
- 1 tablespoon white granulated sugar
Garnish:
- 18 fresh raspberries
- 1 ounce semi- sweet chocolate, grated
Instructions
Cupcakes
- Preheat oven to 350 degrees F/175 degrees C. Line cupcake tin with large cupcake liners.
- Mix cake mix, as per directions and add 1 Tblsp instant coffee granules to mix and beat in for another 30 seconds.
- Break each lady finger into 3-4 pieces and place in bottom of cupcake liner, dividing lady fingers between all cupcakes.
- Pour cake mix over lady finger, distributing evenly.
- Bake as per cake mix box directions. Cool.
Icing
- Beat whipping cream to soft peaks, then add raspberry jam, Kahlua, Mascarpone cheese, granulated sugar and piping gel (or gelatin) and beat to stiff peaks.
- Pipe icing on to the top of each cupcake with 1M tip (see VIDEO in notes)
Garnish
- Add on raspberry to the top of each cupcake
- Grate chocolate with a small grater and sprinkle on the top of each cupcake
- Serve and enjoy!
Notes
- I stabilize my whipped cream with piping gel (affiliate link) because it's easier than using gelatin. But if you don't have any or can't get access to it, you can use gelatin as a stabilizer: How to Stabilize Whipped Cream with gelatin
- OR if you don't have piping gel or gelatin, you don't even have to bother stabilizing your whipped cream. But beware: the icing/frosting won't hold for longer than an hour or so.
- Fridge: IF you use a stabilized whipped cream frosting, these cupcakes can be stored in a sealed container, separately, from the whipped cream, in the fridge for 3 days (you may need to whip the whipped cream frosting again. If you frost them before putting them in the fridge, I would not recommend doing this more than 8-12 hours in advance. *If you use a regular whipped cream frosting (with no piping gel or gelatin), the whipped cream will only hold an hour or so.
- Freezer: The cupcakes freeze well for up to 3 months, in a sealed container. Fully defrost the cupcakes before frosting them. *I do not recommend you freeze the cupcakes frosted, as the frosting tends to run once defrosted.
- Freeze Leftover Mascarpone Cheese: You can freeze Mascarpone Cheese for up to 3 months! I used some that I had frozen to make this recipe. It keeps best if you put the container into a Ziplock freezer (not storage) bag. Just be sure to let it thaw completely in the refrigerator prior to using it.
Nutrition
🌺More Mother's Day Recipes!
- 15 MINUTE Eggs Benedict with Artichoke & Roasted Red Pepper Hollandaise Sauce
- Mini Cherry Cheesecakes
- Bagel Toad in a Hole- A breakfast kids can make!
- Belgian Chocolate Waffles
- Carrot Cake Overnight French Toast Casserole
- Raspberry Mimosa Mocktail
- Raspberry Lemon Scones
- Carrot Cake Doughnut Muffins (with Mascarpone Jam Filling, Orange Mocha Glaze and Candied Carrots)
Sabrina
Oh my goodness Wow! I really love tiramisu but sometimes it’s too daunting to make. This version is nice and easy and sooo yummy! Great recipe, thanks!
Terri Gilson
Thanks, Sabrina! I hope you enjoy it - it's really easy!
Cynthia Priest
You had me at chocolate AND tiramisu. Even better that it uses a boxed cake mix. Lovely tips on the frosting. I have yet to try add gelatin to my frosting.
Terri Gilson
Thanks, Cynthia! The piping gel or gelatin are life-altering! It's so great to be able to make it the night before and have it last in your fridge!
Kelly Neil
Omg your cupcakes are so cute! Love this idea and pinned it to try. Thanks for sharing!