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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Peanut Butter Rice Crispies with Chocolate Topping

This is a family favorite that I’ve been making and enjoy for many years.

Many, many years.

But, a month ago I probably wouldn’t have posted them, because they aren’t exactly “healthy,” whatever that means. But, as you know, I’m so over that. Don’t get me wrong, I have not thrown nutritious eating out the window. In fact, yesterday, I had a big ol’ bowl of oatmeal for breakfast, a lovely salad with lots of spinach for lunch, and whole wheat pasta with avocado cream sauce with lots of zucchini and yellow squash on the side for dinner. And then, I had one of these for dessert. Balance is a beautiful thing.

And, it took me forever to find the corn syrup in the grocery store. It’s something I almost never use, so I had no idea where it would be located. But, fortunately, I found it. Just so you know, it’s by the pancake syrup.

Peanut Butter Rice with Chocolate Topping

These delicious treats are very quick to make and can be kept in the fridge for several days.

1 cup sugar

1 cup light corn syrup

1 1/2 cups peanut butter

1 teaspoon vanilla

6 cups rice crispies

12 oz chocolate chips

6 oz butterscotch chips

1/2 cup butter.

Please rice crispies in a large bowl. Heat sugar and corn syrup in a small saucepan over medium heat until they come to a boil. Boil for one minute, stirring regularly. Remove from heat and stir in peanut butter and vanilla. Pour sugar/pb mixture over rice crispies. Press mixture into a 9×13 pan (a larger jelly roll pan may also be used, the result will just be slightly thinner). Melt chocolate, butterscotch, and butter in a small saucepan over low heat. When everything it melted, pour the mixture over the rice crispies. Spread evenly. Refrigerate until chocolate hardens. Serve and enjoy! 

 

No shame in using the same saucepan to melt the chocolate as you did to heat the sugar/corn syrup. No shame at all.

 

 

Chocolate + peanut butter + sweetness + chewiness + crunchiness + sweetness =perfection

Natural Revelations

Sometimes it’s the little things that make me happy.

Like seeing a double rainbow form as you look down upon rushing water

Watching the water rush forcefully and realizing that no matter how big and strong I think I am, there are other things much bigger and more powerful.

Enjoying the beauty of nature and wonderings why humans insist on altering the world so much when God already made it so beautiful.

Looking out at the adorable little town of Ouray and wondering what is must have been like for the miners who lived their hundreds of years ago.

And, when your camera battery dies long before your adventures are over, taking time to take in your surroundings and ingrain them into your mind, not your memory card.

What little thing makes you happy? Do you take time to enjoy the beauty around you?