Tiramisu Cupcakes

INGREDANTS:

1

box White cake mix

1

cup water

1/3

cup vegetable oil

1/4

cup brandy

3

egg whites

3

tablespoons instant espresso coffee granules or powder

1/3

cup boiling water

2

tablespoons corn syrup

1

package (8 oz) cream cheese, softened

1/2

cup powdered sugar

2

cups whipping cream

Unsweetened baking cocoa, if desired

Chocolate-covered expresso beans, if desired

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, stir espresso granules and boiling water. Stir in corn syrup. Cool 10 minutes. Pierce top of warm cupcakes with large-tined fork. Slowly spoon about 1 teaspoon espresso mixture over top of each cupcake, allowing it to soak into holes. Cool completely. Remove cupcakes from pans.
2. In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. On high speed, gradually beat in whipping cream until stiff peaks form, about 2 minutes. Spoon in dollops on cupcakes. Sprinkle with cocoa and top with espresso beans. Store covered in refrigerator.

Makes 24 cupcakes

Bourbon Chocolate Cupcakes

INGREDIANTS:

Cupcakes

1

box devil's food cake mix

1

cup water

1/3

cup vegetable oil

1/4

cup bourbon whiskey

3

eggs

1

teaspoon vanilla

Filling

3/4

cup whipping cream

6

oz semisweet baking chocolate, finely chopped

1/3

cup butter, softened

3

tablespoons coffee liqueur

Frosting

1

jar (7 oz) marshmallow creme (1 3/4 cups)

1

cup butter, softened

2

tablespoons vanilla-flavored vodka

3

cups powdered sugar

Garnish

1/4

cup coffee liqueur

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3. Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted. Cover; refrigerate about 60 minutes or until spreading consistency.
4. For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy.
5. To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Makes 24 cupcakes

Pumpkin Pie Cookies

INGREDIENTS:

  

Cookie Base and Topping

1 pouch (1 lb 1.5 oz) sugar cookie mix

1/4 cup cold butter

4 oz (half of 8-oz package) cold cream cheese

Pumpkin Filling

3 oz cream cheese, well-softened

2 tablespoons sugar

3 tablespoons canned pumpkin (not pumpkin pie mix)

2 teaspoons all-purpose flour

1/4  teaspoon pumpkin pie spice

DIRECTIONS:

1. Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.

2. In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.

3. Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.