Mini Chocolate Tiramisu Cakes

Treat yourself with these decadent mini cakes which are paired with a melt-in-your-mouth filling for an impressive dessert.

Ingredients

    Cakes
  • 1 small pkg (9 oz/250 g) devil's food cake mix
  • 1/4 cup (50 mL) sour cream
  • 1   egg
  • 1 tbsp (15 mL) instant coffee granules
  • 1 tbsp (15 mL) water
  • 1/3 cup (75 mL) coffee liqueur (see Cook's Tip)
    Filling & Topping
  • 1 1/2 cups (375 mL) thawed frozen whipped topping
  • 8 oz (250 g) mascarpone or cream cheese, room temperature
  • 1/4 cup (50 mL) powdered sugar
  • 2 tsp (10 mL) vanilla extract
  •  Unsweetened cocoa powder (optional)

Directions

  1. Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8-–10 minutes or until wooden pick inserted in centers comes out clean.

  2. Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean Classic Batter Bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.

  3. Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef's Silicone Basting Brush; cool completely.

  4. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.

Yield:

  • 24  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 2 g, Sodium 105 mg, Fiber 0 g

Cook's Tips:

If desired, 1 2/3 cups (400 mL) of devil's food cake mix from an 18.25-oz (510-g) package can be used for this recipe.

To substitute coffee liqueur, combine 1/4 cup (50 mL) water, 1/4 cup (50 mL) sugar, 1 tbsp (15 mL) instant coffee granules and 1 tsp (5 mL) rum extract in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1-–2 minutes or until sugar is dissolved; cool.

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