Tiramisu Cupcakes

Tiramisu Cupcakes

Enjoy these coffee flavored cupcakes that are made with Betty Crocker® SuperMoist® cake mix - a tasty baked dessert.

Prep Time

35

Minutes

Total Time

1:55

Hr:Mins

Makes

24

cupcakes

1
box Betty Crocker® SuperMoist® White cake mix
1
cup water
1/3
cup vegetable oil
1/4
cup brandy
3
egg whites
3
tablespoons instant espresso coffee granules or powder
1/3
cup boiling water
2
tablespoons corn syrup
1
package (8 oz) cream cheese, softened
1/2
cup powdered sugar
2
cups whipping cream
Unsweetened baking cocoa, if desired
Chocolate-covered expresso beans, if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, stir espresso granules and boiling water. Stir in corn syrup. Cool 10 minutes. Pierce top of warm cupcakes with large-tined fork. Slowly spoon about 1 teaspoon espresso mixture over top of each cupcake, allowing it to soak into holes. Cool completely. Remove cupcakes from pans.
  2. In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. On high speed, gradually beat in whipping cream until stiff peaks form, about 2 minutes. Spoon in dollops on cupcakes. Sprinkle with cocoa and top with espresso beans. Store covered in refrigerator.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a sweeter espresso syrup, stir in an additional tablespoon or two of corn syrup.
To easily sprinkle baking cocoa over cupcakes, place cocoa in a fine strainer and tap gently.
For more brandy flavor, substitute 1 tablespoon of the boiling water with brandy.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 220
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 180mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 0g,
    • Sugars 12g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.