Tiramisu Chocolate Cupcakes (Printer-Friendly)
Moist chocolate cupcakes with raspberry mascarpone whipped cream frosting and fresh raspberries.
# What You'll Need:
→ Cupcakes
01 -
1 package chocolate cake mix (Duncan Hines or Betty Crocker Devil's Food)
02 -
1 tablespoon instant coffee granules
03 -
24 lady fingers (approximately one package)
→ Frosting
04 -
3 cups heavy whipping cream
05 -
4 tablespoons seedless raspberry jam
06 -
1 ½ tablespoons Kahlua
07 -
⅓ cup mascarpone cheese, room temperature
08 -
3 to 4 tablespoons piping gel
09 -
1 tablespoon granulated white sugar
→ Garnish
10 -
18 fresh raspberries
11 -
1 ounce semi-sweet chocolate, freshly 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 an additional 30 seconds.
02 -
Break each lady finger into 3 to 4 pieces and evenly distribute into the bottom of each cupcake liner.
03 -
Pour the prepared cake batter over the lady fingers, distributing it evenly across all cupcakes.
04 -
Bake following the cake mix package baking time. Once baked, remove and allow to cool completely.
05 -
Whip heavy cream to soft peaks, then add raspberry jam, Kahlua, mascarpone cheese, granulated sugar, and piping gel. Continue beating until stiff peaks form. Avoid overmixing to prevent graininess.
06 -
Pipe the whipped cream mixture onto each cooled cupcake using a size 1M piping tip.
07 -
Top each cupcake with one fresh raspberry and sprinkle with freshly grated semi-sweet chocolate.
08 -
Serve immediately or refrigerate in a sealed container. For best texture, frost just before serving if using non-stabilized whipped cream.
# Extra Suggestions:
01 -
Stabilize whipped cream with piping gel to maintain frosting structure; gelatin can be used as an alternative. Chill mixing bowl and beaters for optimal volume.
02 -
Softening lady fingers slightly with brewed coffee enhances tiramisu authenticity.
03 -
Cupcakes freeze well unfrosted for up to 3 months; thaw fully before frosting.