GLUTEN FREE TIRAMISU CUPCAKES

Gluten Free Tiramisu Cupcakes image

Provided by @MakeItYours

Number Of Ingredients 13

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2 boxes Betty Crocker® Gluten Free yellow cake mix
2 cups 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:

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.
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.
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).
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.