Ok?

Good.

I’m glad we had this talk.

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  Oh my stinkin’ word are these Cupcakes ever GoOoOoD!  So good I was up all night thinking about them. 

  Oh wait, that MAY have been from the caffeine-induced buzz I got from eating one of these too late at night. 

Oops. 

Guess its been a while since I’ve had any caffeine.  You know being pregnant and nursing, pregnant and nursing, pregnant…you get the idea.

  I thought these were delicious, and I don’t even like coffee.  My hubby loves Tiramisu, and he thought they were killer.  I think you’ll agree.  This recipe has a quite a few steps, but don’t let that overwhelm you, it comes together quite easily and the end results?  Worth the time!

Tiramisu Stuffed Cupcakes from Eat, Live, Run on Tasty Kitchen

• FOR THE CUPCAKES:
• 1-½ cup Flour
• ¾ teaspoons Baking Powder
• ¼ teaspoons Salt
• 6 Tablespoons Butter, Softened
• ¾ cups Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• ½ cups Milk
• _____
• FOR THE FILLING:
• 8 ounces, weight Marscapone Cheese
• OR if you are like me and can’t find it: do 8 oz cream cheese, whipped with 2 T. butter and 1 T. milk then add…..
• 1-½ cup Confectioner’s Sugar
• 2 teaspoons Instant Coffee Granules
• _____
• FOR THE FROSTING:
• 1 stick Butter, Softened
• 2 cups Confectioner’s Sugar
• 1 Tablespoon Milk
• 1 teaspoon Instant Coffee Granules
• Cocoa Powder, For Dusting

Preparation Instructions

First, make the cupcakes.

Preheat the oven to 350ºF.

In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.

Cream together the butter and sugar and then add the eggs, one at a time, beating well after each addition. Add the vanilla.

Alternately add the dry ingredients and the milk, starting and ending with the milk. Scoop batter into greased cupcake molds and fill 3/4 full, I was able to do 11 cupcakes. Bake for 25 minutes or until golden.

While the cupcakes are baking, make the filling. Beat together the marscapone cheese or substitutes listed above, powdered sugar and instant coffee until smooth. Scoop into a small plastic bag and cut off the tip for easy piping. (I used my Easy Accent Decorator from Pampered Chef)

Once cupcakes are baked and cooled, take a small spoon and press down into the center of each cupcake, twisting to create a hole in each of the centers. Brush out any crumbs. Pipe filling into each hole. You will have leftovers, dig in.

For the buttercream, cream together the butter with the powdered sugar. Once smooth, add the milk and coffee granules. Beat until light and fluffy.

  Frost cupcakes, swirling extra overflowed filling from your cupcakes centers into your frosting as you go.  Dust with cocoa powder before serving.

Happy Baking!  And thanks for still clicking over to read this second post even after I said Uterus in the first one. 

Oops. 

  There’s that word again, sorry!

~T  🙂

This recipe linked to Made It on Monday.