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Tiramisu Cupcakes

Recipe adapted from Pampered Chef. If you are using Pampered Chef's Mini Muffin Pan, you'll need to bake the cakes in 2 batches.
To substitute coffee liqueur, combine 1/4 cup water, 1/4 cup sugar, 1 tbsp instant coffee granules and 1 tsp rum extract. Microwave, uncovered, on high 1–2 minutes or until sugar is dissolved; cool.
5 from 2 votes


For the Cupcakes:

  • 1 box any brand devil's food cake mix
  • 1/2 cup sour cream
  • 2 eggs
  • 2 tablespoons instant coffee granules
  • 3 tablespoons water

For the Topping Layers:

  • 1/3 cup coffee liqueur
  • 16 ounces mascarpone or cream cheese, room temperature
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 3 teaspoons vanilla extract
  • 3 cups thawed frozen whipped topping (or 1 pint regular whipped cream)
  • Shaved chocolate or unsweetened cocoa powder


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