Tiramisu Cupcakes

1. Prepare cake mix according to box, or use a homemade cake mix if you prefer.
2. Fill cupcake tins halfway to the top and bake according to box directions, or about 15 to 20 minutes at 350 degrees.
3. While the cupcakes are in the oven, combine the cream cheese, powdered sugar, vanilla and whipped topping with a mixer (recipe for homemade whipped topping will follow).
4. After cupcakes are done and have cooled, poke holes on the top of each cupcake with a fork, and pour a tablespoon of coffee over each cupcake. (I leave the cupcakes in the tin when I pour the coffee over them to catch the excess coffee).
5. Next, spoon or pipe the cream cheese mixture over each cupcake, and sprinkle cocoa powder over the top (I just used hot chocolate powder because that’s all I had).
6. Place cupcakes in the fridge for about an hour and a half to set, and keep refrigerated (unless they are all eaten as soon as they’re ready!)

I didn’t have any Mascarpone or Cool Whip on hand to make these, so I used some shortcuts like cream cheese and this whipped topping recipe:

1/4 cup milk
1/2 cup vegetable oil
1 tablespoon maple syrup
1/2 teaspoon vanilla

Using a mixer, combine milk and oil, slowly adding the oil. Add the vanilla and maple syrup until well blended.

Mine didn’t come out quite as thick as I thought it would, but the consistency was fine when I combined it with the cream cheese and everything else for the tiramisu mixture.