2teaspoonsEspresso Powder** or Instant Coffee Powder**or pre-made strong coffee to equal water needed for the box mix ** See note below
Cocoa Powderto top cupcakes
To make the cupcakes
(a) Make the strong coffee and set aside. The amount of coffee needs to equal the amount of water called for on the cake mix package. *OR* (b) Mix 2 heaping teaspoons of Espresso Powder or Instant Coffee Powder in a small amount of hot water to dissolve. Then add water to equal the amount of water called for on the box cake mix.
Prepare the cupcake batter by mixing the cake mix, eggs, oil, and the prepared coffee (in place of water) as per the instructions on the cake mix box.
Using an ice cream scoop fill the cupcake tins that have been lined with cupcake papers.
Bake the coffee cupcakes per the instructions on the cake mix package.
Cool the cupcakes on a rack and make the frosting.
To make the frosting
Place the Marscapone and powdered sugar in a mixing bowl. Using the electric mixer, blend until creamy.
Add the heavy cream and continue to mix until the frosting gets fluffy and starts to hold its shape. This will take a couple of minutes.
Frost the cupcakes. Sprinkle a little bit of cocoa powder over the tops of the frosted cupcakes.
Store these Tiramisu Cupcakes with Mascarpone Frosting in the refrigerator.
*I have included eggs and canola oil as per my box of white cake mix. I did this to aid in figuring nutritional information for this recipe. Follow the directions on your box of cake mix for the proper amount of eggs, oil, and water/coffee to be used. **Make the coffee by dissolving the instant coffee in a small amount of hot water. Add the cold water until the amount of coffee equals the amount of water needed per the box cake mix instructions.