Ingredients
- Cupcakes:
- 1 (18 1/4 ounce) package white cake mix
- 3 eggs
- 1/3 cup oil
- water
- Liquid Coffee Layer:
- 2/3 cup water, boiling
- 1/2 cup confectioners' sugar
- 1 1/2 tablespoons instant coffee
- Mascarpone Filling:
- 1 cup 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 confectioners' sugar
- 1 teaspoon vanilla extract
- chocolate shavings (to garnish)
Directions
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Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
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Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended.
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Fold in cool whip.
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Chill 4-6 hours.
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Prepare cupcakes as directed on box of white cake mix & bake accordingly.
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While these are baking prepare the liquid coffee as below.
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Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid.
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Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. * I usually make 3 fork piercings across top *. Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
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Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low.
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Slowly add powdered sugar, scraping down the sides of the bowl as necessary.
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Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
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Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).