Chocolate Tiramisu Cupcakes with Mocha Mascarpone Frosting

I used a box cake sue me.

Always been a from scratch sort of girl, in fact, I tend to shout it from the roof tops.  I find when I am passionate to the extreme about anything though, the world has a way of introducing me to the other side of the argument.  Whenever this happens I like to stop, open my eyes, and pay attention to the lesson.  

Today brought forth a challenge, Birthday Cake.  If you read my last post, you will see that I am adamantly not a fan of the stuff.  However, my fiance wants a surprise dinner for his Birthday tomorrow night and happens to love cake.  So as I was planning this surprise menu I started to ponder over the dessert.  I recalled seeing a box cake mix tucked away in my idea how long it has been there.  Devil's Food, not bad, chocolate & cake in one shot, let's give it a whirl.  Of course for me nothing is usually a breeze, because I of course had to find a way to make it better.  

Unlike some well seasoned quick & easy cooks, I have no idea how to apply my baking knowledge of proportions to pre determined measurements required with box cake mixes.  So what did I do...I googled of course.  After searching high & low I found nothing spectacular.  And then I took a look at more of what I had on hand to see if it inspired me...and as usual, it did.  

On hand I had:
1 Box Devil's Food Chocolate Cake Mix & necessary ingredients to make
8 ounces of Mascarpone Cheese
Instant Mocha Espresso
Egg Nog

I realized that my ingredients spoke for themselves.  Chocolate Tiramisu Cupcakes with Mascarpone Frosting...and of course a little chocolate drizzle from the delectable dark chocolate bar I received as a Christmas Thank You.  Sounds easy...and it was!!!!  This batch of cupcakes & frosting turned out to be one of the best things I have ever made!  So for those of you starting out & looking for a show it goes!


  • 1 Box Chocolate Devil's Food Cake Mix
  • 1/3 C Melted Butter
  • 1 1/4 C Warm Water
  • 3 Large Eggs
  • 2 Tbs Instant Coffee, Espresso, or Hot Mocha Beverage 
  • 2 Tbs Frangelico
  •  8 ounces Mascarpone
  • 2 C Powdered Sugar
  • 2 Tbs Frangelico
  • 2 Tbs Instant Hot Mocha Beverage Mix or Unsweetened Cocoa
  • 2 Tbs Egg Nog or Heavy Cream 
Chocolate Drizzle
  • Bar of Dark Chocolate 
  • Butter

First preheat your oven to 350 degrees & line you muffin pans with cupcake cups.  I like to spray my cups with non stick canola spray so my eaters don't miss out on cake that tends to stick to the paper cups.  Also pull out your mascarpone so it can come to room temperature. 

For the cupcakes, I literally combined all my ingredients together, beat with a mixer for a minute until thoroughly mixed, used a measuring cup & filled my paper cups 2/3 of the way.  I got 24 cupcakes from this recipe, practically perfect for a 1st test run.

Cook for approx 15-20 min depending on the heat of your oven.  PLEASE NOTE!  I almost always give my cupcakes the toothpick test 2 minutes prior to baking instructions.  Why, because I typically pull my cupcakes out when they are on the verge of being done but could use a minute or two more.  They will continue to set outside the oven & I find always make for the most moist & delicious cake. 

While the cupcakes cool & set I make the frosting.  Again I combine just about everything to make my frosting, except the egg nog.  I beat with my mixer on low at first so I do not end up in a powdery cloud and then increase speed as all comes together.  At this point I gauge my consistency...does it need the egg nog?  I wanted a little more silk to my sauce, so a few tbs of egg nog offered me the perfect addition.  If you don't have egg nog, use heavy cream, a little milk, water, left over coffee...the world is your oyster here.  Just start with small quantities until you get the consistency you are looking for; remember though that a little liquid goes a very long way when you are making frosting.  Also remember that milk products will require refrigeration of your frosted cupcakes.

I am waiting to make the chocolate drizzle until tomorrow to keep it fresh, so I don't have the finale to this recipe, but I trust you can manage this one on your own the same way I did with my box mix this morning...go to google.  

So all in in a pinch recipe was a huge success turning out some of the moistest little cupcakes I have ever tasted.  If you don't believe me...the proof is in the portrait.  Happy Baking!


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