Yummy! Thank you for sharing.
What is a cupcake tine?
Also, why did you use rum in place of coffee liqueur?
"tine" is a typo, oops, please use a cupcake tin. If you prefer to modify the recipe to coffee liqueur, feel free and tell us all about it.
This is just suggested as food for thought, it's not a criticism. When I was the Pastry Chef at a Bistro, about 25 years ago, I made a traditional Tiramisu, dusted with cocoa powder. The Executive Chef cut himself a piece, to try, and inhaled the loose cocoa on the top. He choked for quite awhile, and after that I sprinkled the top with grated chocolate, instead.
grated chocolate is a great idea, probably tastes better too!
cant wait to try it...can you make cake pops with this recipe as well?