Tiramisu Cupcakes

My absolute favorite thing to bake are cupcakes!
There are so many different things you can do with a cupcake.
The single serving size. The cake to frosting ratio is typically correct. No plates or forks are dirtied during the enjoyment of a cupcake.
I mean honestly...do you know anyone who has said "cupcakes! yuck! I can't stand them!"
Yeah, I don't know anyone either.
They are so cute and just, well perfect!
So here is a recipe for a super simple Tiramisu Cupcake!

The cupcakes above I garnished with chocolate shavings, and didn't add as much powdered sugar to the frosting as I normally would to get it really smooth and creamy.

For this version of the cupcake I sifted cocoa powder over the tops of the frosting, which was thicker.

Tiramisu Cupcakes

Cupcakes:

1 box white cake mix

3/4 cup water

1/3 cup vegetable oil

1/2 cup Kahlua or other coffee flavored liqueuer

3 egg whites

Syrup:

1/3 cup boiling water

3 tablespoons instant coffee granuales

Frosting:

8oz cream cheese, softened

1/2 cup powdered sugar

2 cups heavy cream

Preheat oven to 350°

In a stand mixer combine cake box, water, oil and liqueuer.

Mix until well combined and no large lumps remain.

Fold in the egg whites

Spoon 1/4 cup of the batter into muffin tin with liners (about 18 cupcakes)

While the cupcakes bake, bring water to a boil.

Stir in the instant coffee.

Remove cupcakes from the oven, and put individual cupcakes on a rack.

Using a straw, wooden spoon handle, or in my case a chopstick; poke 3 or 4 in the tops of each cupcake.

Drizzle 1-2 teaspoons of the coffee onto each cupcake; let the coffee absorb into the cakes.

In another mixing bowl, cream the cream cheese with the powdered sugar.

Add the heavy cream to reach desired consistency.

Spoon frosting into a piping bag with an open hole at the end and pipe onto cupcakes.

Sift cocoa powder over the tops of the cupcakes, or top with shredded or curled chocolate.