Tiramisu Cupcakes

This is a fun way to serve tiramisu. The filling can be used in cakes that are refrigerated, and the coffee-rum syrup can also be used as the liquid in your favorite buttercream recipe to make a delicious filling for wedding and fondant cakes.

Tiramisu Cupcakes


  • Coffee-rum Syrup:
  • 1/2 cup water

  • 2 T fresh ground coffee
  • 2 T sugar
  • 2 T rum (not extract)
  • Tiramisu Filling:

  • 8 oz. cream cheese, softened
  • 3 T sugar
  • 1/8 tsp. salt
  • 3 T coffee-rum syrup
  • 2 T heavy cream, plus 3/4 cup
  • 3 T powdered sugar
  • 2 oz. dark chocolate, grated


  1. First, make Coffee-Rum Syrup:
  2. Brew coffee in small coffee maker. Once it is made, and still hot, add 2 T sugar. Stir until dissolved. Blend in 2 T rum. Set aside.
  3. For wedding and fondant cakes: just add coffee-rum syrup as liquid to your favorite buttercream recipe (instead of water, cream, milk, and/or extracts). Brush cake with additional syrup before filling.
  4. Otherwise, Beat cream-cheese, sugar, salt, syrup, and @ T heavy cream, on medium-high until creamy, without lumps.
  5. In a separate bowl, whip 3/4 cup heavy cream and 3 T powdered sugar until mixture forms stiff peaks. (Pre-chill bowl to help process).
  6. Fold whipped cream gently into cream-cheese mixture. Chill if needed to set up.
  7. For cupcakes: bake 24 of your favorite almond or white cake cupcakes. Remove paper liners. Place each cupcake in a glass serving dish, clear solo cup, or group together on a pretty glass tray. Cut each cupcake in half, horizontally (torte them). Brush each bottom half with coffee-rum syrup, cover with one heaping T of filling, sprinkle with grated chocolate, and cover with top half of cupcake. Brush top half with syrup, cover with 1 heaping T of filling, and sprinkle with grated chocolate. Refrigerate 4 hours or overnight.
  8. For full-sized cakes: brush torted cake with remaining coffee-rum syrup. Fill with cream filling. Cover wth grated dark chocolate.
  9. Makes 3 cups. This is a soft, creamy filling that needs to be kept refrigerated. Use the butter-cream version for wedding and fondant cakes.
  10. Well, I suppose there’s lot of calcium in this!


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