Gluten-Free Tiramisu Cupcakes

 

Ingredients

• 2

  boxes Betty Crocker™ Gluten Free yellow cake mix
• 1

  cup butter, softened
• 1 1/3

  cups water
• 4

  teaspoons gluten-free vanilla
• 6

  eggs
• 2

  cups whipping cream
• 1

  container (8 oz) gluten-free mascarpone cheese
• 3

  tablespoons coffee-flavored liqueur
• 1

  tablespoon cold brewed coffee
• 1

  cup powdered sugar
• 1/4

  cup coffee-flavored liqueur
• 1/8

  teaspoon unsweetened baking cocoa
• 1/4

  cup dark chocolate shavings

Steps

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mixes, butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each three-fourths full.

2 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

3 In large bowl, beat whipping cream with electric mixer on high speed until stiff. Add mascarpone cheese, 3 tablespoons liqueur, cold brewed coffee and the powdered sugar; beat just until well blended and thick enough to pipe or spread (do not overbeat).

4 In shallow bowl, place 1/4 cup liqueur. Dip tops of each cooled cupcake into liqueur. Top with whipped cream mixture. Sprinkle with cocoa and chocolate shavings. Store loosely covered in refrigerator.