These Tiramisu Cupcakes are special, yet easy to make with a chocolate cake mix. These chocolate cupcakes are topped with raspberry mascarpone whipped cream frosting and are a delicious and decadent treat for Mother's Day or any special occasion!
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
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.
Leftover Whipped Cream Frosting: If you find yourself with leftover icing, it is divine on waffles, especially my Belgian Chocolate Waffles!👪 Serving sizeThis 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. My Amazon Recommendations (affiliate links)