After that selling point, I have to share, right? These were my tribute to Italy at the Olympic Party, and I found the recipe on Pinterest. Can I gripe for a second and say that if you're sharing a recipe, the whole thing needs to be in one measuring system! I spent too much time converting this all to the US measuring system since half of it was metric, and half was already in the US system. Thank you, Google!
If you like tiramisu or coffee in the slightest, these are a yummy treat! My mom has never been a coffee drinker, but she was a big fan of these, and I have to give her another shout-out because of the piping tip she gave me. These were a breeze to frost, and they turned out beautifully.
3 T. instant coffee
1 C. warm water
1/3 C. vegetable oil
1 tsp. vanilla
3 T. milk
1 C. sugar
1 1/2 C. flour
2 T. cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350 and line cupcake tins (I got 18 small cupcakes, or you could do 12 larger). Pour warm water over coffee and let it sit while you mix other ingredients.
In a large bowl, mix flour, cocoa, baking soda, and salt.
In a large bowl, cream together oil, eggs, vanilla, milk, and sugar. Pour in the coffee once it has had a chance to "brew." Add in dry ingredients and mix until smooth.
Fill cupcake liners; bake 18-20 minutes, or until a toothpick comes out clean.
1 C. Mascarpone cheese (I found a "tiramisu Mascarpone" with coffee in it & it was excellent)
1 C. whipping cream
1/2 C. powdered sugar
Beat whipping cream to stiff peaks; set aside. Beat Mascarpone until fluffy & add sugar. Beat cream into cheese mixture, fill a piping bag, and pipe cupcakes. Dust tops with cocoa powder. Refrigerate.