Tiramisu Chocolate Cupcakes (Printer-Friendly)

Moist chocolate cupcakes with raspberry mascarpone whipped cream and chocolate shavings.

# What You’ll Need:

→ Cupcakes

01 - 1 box chocolate cake mix (e.g., Duncan Hines or Betty Crocker Devil's Food)
02 - 1 tablespoon instant coffee granules
03 - 24 ladyfingers

→ Frosting

04 - 3 cups heavy whipping cream
05 - 4 tablespoons seedless raspberry jam
06 - 1½ tablespoons Kahlua
07 - ⅓ cup Mascarpone cheese
08 - 3-4 tablespoons piping gel
09 - 1 tablespoon granulated sugar

→ Garnish

10 - 18 fresh raspberries
11 - 1 ounce semi-sweet chocolate, grated

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Line a cupcake tin with large liners. Prepare cake mix according to package instructions, adding 1 tablespoon instant coffee granules. Beat for 30 seconds until combined.
02 - Break ladyfingers into 3-4 pieces each and distribute evenly among cupcake liners as a base layer.
03 - Pour the prepared cake batter evenly over the ladyfinger pieces in each liner.
04 - Bake according to cake mix package directions, approximately 20 minutes, until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
05 - Whip heavy cream to soft peaks. Gently fold in raspberry jam, Kahlua, Mascarpone cheese, granulated sugar, and piping gel. Continue beating until stiff peaks form, careful not to overbeat.
06 - Pipe the prepared frosting onto each cooled cupcake using a 1M piping tip.
07 - Top each cupcake with one fresh raspberry and sprinkle grated semi-sweet chocolate over the frosting.
08 - Serve immediately or refrigerate cupcakes for up to 3 days if frosting is stabilized. Allow refrigeration for at least 1 hour before serving for best texture.

# Helpful Hints:

01 - Stabilize whipped cream frosting with piping gel or gelatin for longer holding time; without stabilizer, frosting holds about one hour.
02 - Soften ladyfingers with brewed coffee for classic tiramisu texture and enhanced flavor, if desired.
03 - Chill mixing bowl and beaters before whipping cream for optimal volume.
04 - Use room temperature Mascarpone to prevent clumping and ensure smooth frosting.
05 - Store cupcakes and frosting separately when refrigerated; assemble just before serving.
06 - Cupcakes freeze well unfilled for up to 3 months; thaw completely before frosting.

Go Back