Tiramisu Cupcake

Cake

Ingredients

Classic yellow cake mix

Eggs

Vegetable oil

Dark Rum

Kahlua

Lady finger cookies

Preheat oven to 350. 

In a shallow container (think cookie sheet as long as it has a little bit of an edge) place approximately 12 lady fingers in a single row.  Add Kahlua to the lady fingers until they are thoroughly soaked.  About a tablespoon of Kahlua per lady finger, add more as needed.

While the cookies are soaking, prepare the yellow cake mix as instructed on the box, replacing some of the water with rum.  Note: I replaced a 1/2 cup of the water with rum.  Basically, you're replacing the water with rum to your taste preference.  I'm not a huge rum fan, so I like it to "hint" rather than "smack you in the face" with rum flavor.

Place approximately 1 tablespoon of cake batter in the bottom of all 24 cupcake cups.  Add 1/2 of a Kahlua soaked lady finger to each cup. Cover the cookie with the remaining cupcake batter.  Be sure all cups are evenly filled and not overflowing.  You may have some extra batter.

 

Bake for 18-21 minutes.  Baking time may increase depending on how much rum was used.  Cupcakes are done when they are dry to the touch and "spring back" rather than "sink" when you touch the tops.

Cool completely before frosting.

Frosting

Coming soon!  As soon as I figure out how I made this...

Decorating

Using a Wilton #1M decorating tip, start from the outside and swirl the frosting towards the center.   Dust with cocoa powder.

Keep refrigerated until serving.