Tiramisu Cupcakes

If you’re craving Tiramisu in single-serving form – these delicious coffee and Kahlua Tiramisu Cupcakes are just for you!

Ingredients:
Tiramisu Cupcakes:
1 cup unsalted butter melted and cooled
2 ¾ cups all purpose flour
1 t baking powder
½ t baking soda
½ t instant espresso powder
2 cups granulated sugar
5 large eggs
1 T pure vanilla extract
1 T Kahlua
1 cup milk
⅓ cup sour cream

Tiramisu Frosting + cupcake filling:
8 oz cream cheese (one package; softened)
8 oz Neufchatel cheese (one package; softened)
8 T butter (one stick; softened)
6 cups powdered sugar
2 T Kahlua
1 T pure vanilla extract
¼ t salt (if using unsalted butter)
3-5 T heavy whipping cream
½ cup cocoa powder (save and add later!)
3 T Kahlua (save and add later!)

Cupcake drizzle + Decorations:
½ cup Kahlua
3 T instant espresso powder
24 chocolate-covered espresso beans
sprinkle of cocoa powder

Instructions:
Tiramisu Cupcakes:
Preheat oven to 350 degrees (180C), and line 24 muffin tins with cupcake liners.
Melt your unsalted butter and set aside to cool (so that it doesn’t cook your eggs when added to the batter!)
In a medium bowl, combine dry ingredients (flour, baking powder, baking soda, salt, and instant espresso powder).
In a separate bowl, beat sugar, eggs, vanilla, milk and sour cream until well combined. Add the cooled melted butter and whisk again until well combined.
Add flour mixture to the wet ingredients and mix until just combined. (Thick batter is normal!)
Divide the batter between the cupcake liners, filling them about 2/3 full. Bake for 15-20 minutes, or until set in the centers and a toothpick comes out clean. Allow to cool completely before filling and decorating. (This is a great time to make your filling and frosting!)

Tiramisu Frosting:
Beat together softened cream and Neufchatel cheeses and butter; slowly add in powdered sugar alternating with milk and Kahlua until frosting reaches a pipeable consistency. Add vanilla and salt and beat until well combined.
Remove 1 cup of frosting and stir in 1/2 cup cocoa powder and 3 tablespoons Kahlua – this will be your chocolate filling!

Assembly:
Once the cupcakes have cooled, you’re ready to core them. There are a few ways you can do this… you can buy a cupcake corer, or you can do what I do and cut a core out with a plastic knife. Up to you! I haven’t the foggiest idea why cupcake crumbs don’t stick to plastic knives like they do regular knives, but it’s been working for me for years – I figure if it’s not broken don’t fix it!
Microwave ½ cup kahlua for about 30 seconds, until warmed, and stir in 3 Tablespoons of instant espresso powder until dissolved. With a squeeze bottle drizzle each cupcake with a few teaspoons of the espresso-kahlua mixture.
Fill cored cupcakes with chocolate filling – this can be done with a spoon, though I find a piping bag faster and easier. (On to the fun part!)

Decorating:
Transfer remaining frosting to a large piping bag – I used the largest open star tip from this set to pipe mine. Pipe into large swirls onto your cupcakes, and place an espresso bean on top of each one.
Add a few teaspoons of cocoa powder into your sifter, and add a dusting of cocoa powder over your cupcakes – and you’re done!

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