Gluten-Free Tiramisu Cupcakes

Gluten-Free Tiramisu Cupcakes

Prep Time 45 min

Total Time 1 hr 40 min

Servings 24

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/  cup coffee-flavored liqueur
• 1/8 teaspoon unsweetened baking cocoa
• 1/4 cup dark chocolate shavings

Directions

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.

Article source:  http://www.bettycrocker.com/recipes/gluten-free-tiramisu-cupcakes/6d319b02-38c4-4b90-af22-019acf6511ae