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Ingredients
- Cupcakes
- 1 (18.25 ounce) package white cake mix
- Liquid coffee layer
- 2/3 cup boiling water
- 1/2 cup confectioner’s sugar
- 1 1/2 tablespoons instant coffee
- Mascarpone filling (Chill 4-6 hours or overnight before using)
- 1 up mascarpone cheese (from tub)
- 3 tablespoons Kahlua (or coffee extract)
- 1/4 cup sweetened condensed milk
- 1 (8 ounce) container French vanilla Cool Whip
- Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- Chocolate shavings (to garnish)
Details
Servings 24
Preparation
Step 1
Beat mascarpone, Kahlua and condensed milk until well blended. Fold in Cool Whip. Chill 4-6 hours or overnight.
Prepare cupcakes as directed on box and bake accordingly. While they are baking; prepare the liquid coffee mixture.
Boil 2/3 cup water and stir in instant coffee then powdered sugar and allow to cool to tepid. Once cooled, use a fork to poke holes in the cupcakes so that they will absorb the liquid coffee onto each cupcake using a silicone baking brush. **The person who submitted this recipe usually makes 3 fork piercing across the top**
Fill pastry/icing bag with mascarpone filling and inject about one spoonful via bag directly into top-center of each cupcake.
Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
Frost each cupcake with frosting and garnish with chocolate shavings. Make chocolate shavings by using a dark chocolate bar and cheese grater.
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