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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 171.6
  • Total Fat: 6.5 g
  • Cholesterol: 9.1 mg
  • Sodium: 257.7 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Tiramisu Cupcakes calories by ingredient
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Tiramisu Cupcakes

Submitted by: MRSDUDLEY

Introduction

Cupcakes are all the rage....and this cupcake is one classy cupcake!!! Serve one of these portion controlled desserts at your next Italian dinner party and your guests will be talking about them for days. Enjoy! Cupcakes are all the rage....and this cupcake is one classy cupcake!!! Serve one of these portion controlled desserts at your next Italian dinner party and your guests will be talking about them for days. Enjoy!
Number of Servings: 40

Ingredients

    ***CUPCAKES***
    2 boxes Pillsbury Reduced Sugar White Cake Mix
    1 1/2 C egg beaters
    2/3 C unsweetened applesauce

    ***LIQUID COFFEE LAYER***
    1 C very hot water
    3T instant coffee granules
    2T splenda


    ***MASCARPONE FILLING***
    1 cup mascarpone cheese
    1 Tbl instant dissolved with 2 Tbl hot water
    1/4 C fat free sweetened condensed milk
    1 8oz. container of Cool Whip FREE
    1 tsp. vanilla extract


    ***FROSTING***
    1 8oz. package of fat free cream cheese, softened
    1/2 cup of light butter or margarine
    1 C powdered sugar
    1 tsp. vanilla extract


    ***GARNISHES***
    chocolate shavings and/or a dusting of cocoa powder


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Directions

MAKES 40 CUPCAKES :-) (Cooling times not included)


1.) Using a stand or hand mixer beat mascarpone, dissolved coffee and sweetened condensed milk until well blended. Fold vanilla extract into cool whip and then fold cool whip into cheese mixture. Cover and let chill in fridge for 4-6 hours or overnight.

2.) Preheat oven according to the cake mix package directions. Prepare 40 cupcake liners in muffin tins by lightly spraying them with non-stick cooking spray. Mix together the cake mix, egg beaters and applesauce. Evenly distribute amoung the cupcake liners. Bake according to pkg directions.

3.) While the cupcakes are baking combine liquid coffee mixture and let cool.

4.) Also combine ingredients for frosting and set aside (or in fridge) until ready to frost the cupcakes.

5.) When cupcakes are finished baking and have cooled. Poke holes in the tops of cakes using a fork, toothpick or wooden skewer. Using a pastry brush or squirt bottle with small spout evening distribute coffee mixture on top of all the cupcakes.

6.) Using a pastry bag or plastic bottle with nozzle tip (often used in candy making) and squeeze approximately 1 Tbl of the cheese mixture directly into the top of each cupcake.

7.) When ready frost each cupcake with frosting and garnish with chocolate shavings (dark chocoate and a cheese grater) and/or lightly dust with cocoa powder.

Number of Servings: 40

Recipe submitted by SparkPeople user MRSDUDLEY.






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Member Ratings For This Recipe

  • Wonderful idea! I had a couple problems. One--everyone wanted the Amaretto so added to the bottom of a plate and the cupcake absorbed it perfectly. 2) I had to food-process the marscapone to get it smooth. That was after adding the cool whip, so it ran. Still impressive! Prefer plain frosting. - 9/6/10

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