These Cake Mix Tiramisu Cupcakes are easy to make with a chocolate cake mix and topped with raspberry mascarpone whipped cream frosting. They are a delicious and decadent treat for Mother's Day or any special occasion!!
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 chocolate cupcakes. 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 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!
🥘 Ingredient Notes
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 still require minimal effort because they use a chocolate cake mix with a raspberry jam frosting.
- Chocolate cake mix. I use Betty Crocker Devil's Food cake mix or Duncan Hines because, in my opinion, they are the best tasting!
- Instant coffee granules. This is a little trick to intensify the flavor of chocolate.
- Whipping cream. Make sure you are using 33-36% fat whipping cream.
- Seedless raspberry jam. Raspberry jam adds a delicious tart flavor to the whipped cream frosting. Just make sure you use seedless - there's nothing worse than a bunch of seeds in your frosting!
- Clear piping gel. This is a great way to stabilize whipped cream frosting without having to go through the hassle of dealing with 'blooming gelatin'.
*Please see recipe card for full list of ingredients and quantities
🔪 How to Make Cake Mix Tiramisu Cupcakes
These cupcakes are so easy to make with a cake mix!
PREP: 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 the bottom of the cupcake liner, dividing the lady fingers between all cupcakes.
- Pour cake mix over lady fingers, distributing evenly.
3. Bake as per the cake mix box directions (about 15 minutes). Cool and frost.
Expert Recipe Tips
- Soften the Lady Fingers Slightly. If your lady fingers are particularly dry or crisp, you can brush them lightly with brewed coffee or espresso before adding the cake batter. This gives them that classic soaked tiramisu texture and amps up the flavor!
- Don't overmix the Frosting. When whipping the cream and adding mascarpone and jam, stop as soon as stiff peaks form. Overbeating can cause the frosting to become grainy or separate. If it starts to look curdled, stop immediately and gently fold to finish.
- Use Room Temperature Mascarpone. Cold mascarpone can clump when mixed into whipped cream. Let it sit at room temperature for about 15–20 minutes before beating it in to ensure a silky smooth frosting.
- Chill Your Bowl and Beaters. To get the best volume and texture when whipping cream, chill your mixing bowl and beaters for 10–15 minutes in the freezer beforehand—especially on warmer days.
- Use Gelatin as a Back-Up Stabilizer. If you don’t have piping gel, dissolve 1 teaspoon of plain gelatin in 1 tablespoon of water, let it bloom for 5 minutes, then microwave for 5–10 seconds to liquify. Let it cool slightly before slowly drizzling it into the whipped cream while beating.
- Cupcake Liners Matter. Use high-quality, greaseproof cupcake liners to prevent sticking and to hold up to the moisture from the lady fingers and frosting.
- Grate Chocolate Fresh. Freshly grated chocolate adds more visual appeal and better texture than pre-shaved chocolate. Use a microplane for light, fluffy shavings.
- Make It Ahead in Parts. Bake the cupcakes a day ahead and store them in an airtight container. Make and store the stabilized whipped cream separately in the fridge. Assemble the cupcakes just before serving for best results.
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!
🥗 What to Eat with Tiramisu Cupcakes (from cake mix)
These cupcakes also pair nicely with my Brunch Bites (shown), my Pierogi Breakfast Casserole, a cup of tea (or even a Mimosa Mocktail !)
🎥 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 (by adding gelatin or piping gel) 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 and selecting the number of servings you'd like. The ingredient amounts will adjust accordingly.
If you love Tiramisu, you'll love these cupcakes! 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 mascarpone frosting; it's such a delicious flavor combination!
❔ Recipe FAQs
Absolutely! Simply omit the Kahlua from the frosting.
If you're serving these outdoors or in warm conditions, store them in a cooler or insulated bag until serving. Using stabilized whipped cream is essential in this case, and try to keep them out of direct sunlight.
Yes—if stabilized with piping gel or gelatin. You can make the frosting up to 24 hours in advance and store it in the fridge. Whip it again for 10–20 seconds if it needs to be re-fluffed before piping/
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)!
🌺More Mother's Day Recipes!
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📋 Tiramisu Cupcakes Recipe
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
Frosting:
- 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.1 chocolate cake mix, 1 tablespoon instant coffee granules
- Break each lady finger into 3-4 pieces and place in bottom of cupcake liner, dividing lady fingers between all cupcakes.24 lady fingers
- Pour cake mix over lady finger, distributing evenly.
- Bake cupcakes as per cake mix box directions. Cool.
Frosting:
- 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.3 cups whipping cream, 4 tablespoon seedless raspberry jam, 1 ½ tablespoon Kahlua, ⅓ cup Mascarpone cheese, 3-4 tablespoon piping gel, 1 tablespoon white granulated sugar
- Pipe icing on to the top of each cupcake with 1M tip (see VIDEO in notes)
Garnish:
- Add a raspberry to the top of each cupcake18 fresh raspberries
- Grate chocolate with a small grater and sprinkle on the top of each cupcake1 ounce semi- sweet chocolate, grated
- 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 for 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.
-
- Soften the Lady Fingers Slightly. If your lady fingers are particularly dry or crisp, you can brush them lightly with brewed coffee or espresso before adding the cake batter. This gives them that classic soaked tiramisu texture and amps up the flavor!
-
- Don't overmix the Frosting. When whipping the cream and adding mascarpone and jam, stop as soon as stiff peaks form. Overbeating can cause the frosting to become grainy or separate. If it starts to look curdled, stop immediately and gently fold to finish.
-
- Use Room Temperature Mascarpone. Cold mascarpone can clump when mixed into whipped cream. Let it sit at room temperature for about 15–20 minutes before beating it in to ensure a silky smooth frosting.
-
- Chill Your Bowl and Beaters. To get the best volume and texture when whipping cream, chill your mixing bowl and beaters for 10–15 minutes in the freezer beforehand—especially on warmer days.
-
- Use Gelatin as a Back-Up Stabilizer. If you don’t have piping gel, dissolve 1 teaspoon of plain gelatin in 1 tablespoon of water, let it bloom for 5 minutes, then microwave for 5–10 seconds to liquify. Let it cool slightly before slowly drizzling it into the whipped cream while beating.
-
- Cupcake Liners Matter. Use high-quality, greaseproof cupcake liners to prevent sticking and to hold up to the moisture from the lady fingers and frosting.
-
- Grate Chocolate Fresh. Freshly grated chocolate adds more visual appeal and better texture than pre-shaved chocolate. Use a microplane for light, fluffy shavings.
-
- Make It Ahead in Parts. Bake the cupcakes a day ahead and store them in an airtight container. Make and store the stabilized whipped cream separately in the fridge. Assemble the cupcakes just before serving for best results.
Kelly Neil
Omg your cupcakes are so cute! Love this idea and pinned it to try. Thanks for sharing!
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!
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!