Tiramisu Cupcakes

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

Combine Kahlua and coffee together.

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

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

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

Set cupcakes aside.

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

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

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

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

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

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

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