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1
Preheat oven to 350F Spray the muffin pan with nonstick cooking spray or just rub the insides with cooking oil.
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2
To make the cakes, combine the cake mix, combine cake mix, sour cream, egg, coffee granules and water.
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3
The batter should be thick.
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4
If using regular sized muffin pans: divide batter evenly among cups of pan.
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5
Bake 10-12 minutes or until wooden pick inserted in centers comes out clean.
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6
If using Pampered Chef Deluxe Mini Muffin Pan: spoon 1 tablespoon of filling in each cup.
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7
Bake 8-10 minutes or until wooden pick inserted in centers comes out clean.
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8
Repeat with remaining batter.
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9
Meanwhile, mix together the mascarpone cheese, just 1/4 cup of powdered sugar, vanilla extract.
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10
Put in plastic bag for piping and set aside.
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11
You can also place your whipped topping in a plastic bag for piping and refrigerate until needed.
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12
Place remaining 2 tablespoons of the powered sugar in a small bowl and have your tart-shaper (or whatever you will use to create the indentations) ready.
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13
When the cakes are done, immediately make the indentations with the tart-shaper.
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14
Dip the tart-shaper in the powdered sugar to prevent the cake from sticking to tart-shaper.
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15
Brush the tops of each cake with the coffee liqueur.
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16
Move the cakes to a cooling rack to cool completely.
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17
Trim corners of both bags.
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18
Pipe filling over cakes.
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19
Pipe whipped topping over filling.
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20
Sprinkle with shaved chocolate or cocoa powder.
