Tiramisu Cupcakes

1. 1

   Prepare/bake your vanilla cupcakes as directed. Allow to cool fully.

2. 2

   Combine Kahlua and coffee together.

3. 3

   Using a fork, poke a few holes in the tops of the cupcakes.

4. 4

   Using a pastry brush, or a teaspoon, brush/pour a small amount of the coffee liquid across the tops of the cupcakes.

5. 5

   Allow to soak in completely and repeat two or three times.

6. 6

   Set cupcakes aside.

7. 7

   In a large mixer, combine the cream cheese and confectioner's sugar on medium until smooth using a paddle attachment. Set aside.

8. 8

   In a slightly chilled bowl, beat heavy cream on medium until stiff peaks form. Be careful to not over beat.

9. 9

   Gently fold the whipping cream into the cream cheese mixture using a spatula until completely incorporated.

10. 10

    Using a piping bag, or even a spoon, pipe frosting onto cupcakes.

11. 11

    Using a small sieve, dust tops of cupcakes with cocoa, and top with chocolate shavings (optional).

12. 12

    Refrigerate cupcakes until ready to eat. Can be made a few hours ahead, but no more than a day.

13. 13

    If you are not going to frost cupcakes immediately, keep frosting covered in the fridge until you are ready to use it.

* Per serving · 4 servings · Values may vary.

No additional tips available.