Tiramisu Cupcakes with Whipped Cream Frosting

So, I have to tell you something: I don’t like cake – like at all.

But, then I tried Tiramisu cake and I surprisingly enjoyed it thoroughly.

I usually find cake dry. The addition of the coffee after baking adds moisture without sogginess.

Usually if I saw a cupcake with as much frosting as in the picture above, I would be disgusted. I am not a frosting gal. But, this frosting isn’t really frosting; it’s really whipped cream in disguise.

And whipped cream, whipped cream is a whole other story. I’ve been known to eat plates full of whipped cream at thanksgiving because I don’t like pumpkin or apple pie.

You are probably questioning our friendship now that I’ve told you that I’m not a huge fan of cake, pie or frosting. But, please don’t leave just yet. You need this recipe.

Of course, I had to transform the cake into cupcakes. Because everything is cuter in adorable, little, individual sized form. Duh.

Whatevs. Make. These. Now.

Mmkay?

Tiramisu Cupcakes

Inspired by this recipe.

This delicious cupcakes are the perfect Italian treat. Thanks to a little “cheating” they are easy to make too!

Cake:

1 (18oz) box white cake mix

Ingredients to make the cake mix (usually eggs, oil, water)

1 ½ tsp instant coffee powder

1 cup prepared coffee, cooled

Filling:

1 (8oz) package mascarpone (if you can’t find it, google “substitute for mascarpone”)

½ cup powdered sugar

2 tablespoons coffee flavored liquor (i.e. Kahlua)

Frosting:

2 cups heaving whipping cream

¼ cup powdered sugar

2 tablespoons coffee flavored liquor

Coco powder and/or chocolate shavings for garnish

Instructions:

  1. Prepare cake according to package instructions, stirring in instant coffee powder before cooking. Divide between 24 standard sized cupcakes or 12 oversized cupcakes (I did 6 in an oversized cupcake pan and 10 regular). Bake according to package directions. Let cool.
  2. Using a fork or toothpick poke numerous holes in the cupcakes. Place the cooled coffee in a pourable measuring cup and drizzle coffee over each cupcake. The cupcakes should be moist, but not soggy. All of the coffee may not need to be used.
  3. To make the filling beat together mascarpone, ½ cup powdered sugar, and 2 tablespoons coffee liquor. Set aside.
  4. Make the frosting by beating together whipping cream and remaining powdered sugar and liquor.
  5. Using a cupcakes corer or other creative device, remove a tiny part of the middle of the cupcakes. Use a frosting bag to inject the cupcakes with the filling, let the filling come over the top and form a blob on top of the cupcakes. With an additional frosting bag, pipe on frosting, covering the filling. Garnish with cocoa and chocolate shaving, if desired.

Using a vegetable peeler to remove the center of the cupcakes

All except for the one in the back right have just  overflowing filling, no frosting yet.

Just becuase I think it's pretty

Any foods that you dislike that are commonly adored?

P.S. Thanks for your Trader Joe’s recommendations. I went and am super jealous of all of you who have a TJ’s within, ya know, 1000 miles of you.

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The Awkward Chicken

If someone were to ask me, “Do you like chicken?” It would go right on a list of questions I find it awkward trying to answer.

You know the list.

It begins with, “What type of music to you like?”

Usually the this question is from the lips of an extraordinarily musical person.

A person who would guffaw if I told them the truth.

I haven’t updated my iPod in multiple years.

Sixty-one of the songs on said iPod are sung by someone whose last name starts with “J” and rhymes with “Bonus.”

I’m the least musically inclined person and can play 0 instruments and while I sing loud on occasion, it ain’t pretty.

But, I don’t say that.

I say something along the lines of, “Uhh, I like all kinds, ya know whatever is playing.”

The list ends with, “So what do you think you want to do in the future?”

Yes, there’s a 97% chance I’ll go to a certain university.

And there’s a good chance I’ll end up studying nutrition or communications at said university.

But, you don’t just want to know that do ya? You wanna know like career wise, after college?

Umm, I’m gonna be the next Rachel Ray, duh.

Either that or I’m going to travel the world exploring.

Or maybe I’ll find a wonderful husband and stay at home with the 9 children I’m going to have.

But, those answers don’t satisfy you.

You want to be all realistic and logical.

Well, you’re no fun.

But, to answer the chicken question.

No, I don’t like bland, dried out chicken.

Yes, I like moist, flavorful, well-prepared chicken.

I like this chicken.

 After eating it, I would give a loud and proud yes and declare, “I love chicken!”

Actually, it might just be the sauce that I like. I love balsamic.

Whatevs; it’s a good combo.

Balsamic Roasted Chicken

Adapted from this recipe. Serves 4.

Just a note to my vegetarian readers: this sauce would probably be really good on baked tofu.

Ingredients:

1/4 cup balsamic vinegar

2 tablespoons whole grain mustard

2 tablespoons fresh lemon juice

2-3 garlic cloves, chopped

Kosher Salt

Black Pepper

11/2-2 pounds boneless skinless chicken thighs*

1/2 cup chicken broth

1 tablespoon fresh parsley + extra for garnish

Lemon zest, for garnish (optional)

Whisk the vinegar, mustard, lemon juice, garlic, salt, and pepper together in a small bowl. Place chicken in a large sealable bag. Pour marinade over chicken. Seal bag and place in the fridge. Let marinade for at least one hour (the more the better!). Preheat oven to 400 degrees. Arrange chicken on a large, greased baking dish. Bake for 30-45 minutes or until chicken is thoroughly cooked. Transfer chicken to a serve platter (you may want to cover with foil to keep it nice and hot). Pour pan dripping into a small saucepan, add chicken broth and parsley. Simmer over medium heat for 5 minutes. Pour sauce over chicken. Serve with roasted veggies and let the marinade totally engulf the veggies. Enjoy!

*chicken thighs are wayyy more flavorful and moist and delicious than breasts

Bonus if you serve the chicken with a platter of bruschetta. This is a Giada recipe, after all.

  

And yes I’m aware that the people who ask these questions are totally kind and well-meaning and my inability to answer a simple question is totally not their fault.
Which is why I’ll smile and reply, “I’m not sure,” and pray they don’t prod anymore.
And if they do, I’ll just invite them over.
For chicken.
And hope they are so captivated by the deliciousness that they don’t judge me when I break out into, “That’s Just the Way We Roll.

“I woke up on the roof with my brothers…..”

Or talk aloud as I cook, explaining everything I’m doing, even making sure I do the boring stuff during commercials so my viewers don’t get bored…when there’s no camera in sight.
Don’t mind me.
I’m planning for the future.

Just call me Rachel.

What questions do you find it awkward to be asked? Do you like chicken?

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By the way, the giveaway I alluded to will be posted Wednesday (please check out yesterday’s post if you haven’t arleady).