Ingredients
- Cakes
- 1 small pkg (9 oz/250 g) devil's food cake mix
- 1/4 cup (50 mL) sour cream
- 1 egg
- 1 tbsp (15 mL) instant coffee granules
- 1 tbsp (15 mL) water
- 1/3 cup (75 mL) coffee liqueur (see Cook's Tip)
- Filling & Topping
- 1 1/2 cups (375 mL) thawed frozen whipped topping
- 8 oz (250 g) mascarpone or cream cheese, room temperature
- 1/4 cup (50 mL) powdered sugar
- 2 tsp (10 mL) vanilla extract
- Unsweetened cocoa powder (optional)
Preparation
Step 1
Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8–10 minutes or until wooden pick inserted in centers comes out clean.
Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.
Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef's Silicone Basting Brush; cool completely.
Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.
Yield: 24 cakes
Nutrients per serving: (1 cake): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 2 g, Sodium 105 mg, Fiber 0 g