- 24
Ingredients
- FILLING
- 1 cup mascarpone cheese
- 3 tablespoons coffee liqueur (such as Tia Maria or Kahlua)
- 1/4 cup sweetened condensed milk
- 1 (8-ounce) container Cool Whip
- CUPCAKES
- 1 (18.25-ounce) box white cake mix
- 1/2 cup confectioner’s sugar
- 3/4 cup hot brewed coffee
- 1 tablespoon pure vanilla extract
- FROSTING
- 1 (8-ounce) package cream
- cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 3 tablespoons white chocolate liqueur (such as Godiva)
- 2 cups confectioners’ sugar
- Dark chocolate shavings
Preparation
Step 1
For the filling: In large bowl, using handheld mixer on medium speed, beat together mascarpone, coffee liqueur and condensed milk until smooth and blended. Using rubber spatula, fold in Cool Whip. Cover and refrigerate at least 4 hours and up to 6 hours.
For the cupcakes: Bake cupcakes according to package directions. Let cool on wire cooling rack. In medium bowl, stir confectioners’ sugar into hot coffee until sugar dissolves; stir in vanilla and set aside.
For the frosting: In large bowl, using handheld mixer set on medium speed, beat cream cheese and butter for 2 to 3 minutes, until light and fluffy. Mix in vanilla and white chocolate liqueur. With mixer on low speed, slowly add confectioners’ sugar to frosting until it reaches spreadable consistency.
Using fork, pierce cupcakes several times and brush each liberally with sweetened coffee. Spoon mascarpone mixture into pastry bag fitted with plain tip and inject small amounts into center of each cupcake (insert pastry bag tip into top of each cupcake). Using spatula, frost cupcakes liberally with frosting. Garnish with chocolate shavings.
From Simply Done, Well Done by Aaron McCargo Jr.
Nutrition facts per cupcake: 285 calories, 15 g fat, 8 g saturated fat, 32 mg cholesterol, 35 g carbohydrates, 28 g sugars, 2 g protein, 210 mg sodium, 0 g fiber