Preheat oven to 350 degrees. Spray cups of mini muffin pan with
non-stick cooking spray. In a bowl, combine cake mix, sour cream,
egg, coffee granules, and water. Divide batter evenly among muffin
cups. Bake 8-10 minutes.
Meanwhile, place cool whip in a large resealable plastic bag, secure
and set aside. For filling, combine cheese, sugar, and vanilla in a
bowl and mix until smooth. Place filling into another resealable
plastic bag, secure and set aside.
While still warm, make a well in each cake, brush with coffee
liqueur, and cool completely.
Trim corners of both plastic bags, and pipe filling over cakes. Pipe
the cool whip over the filling and sprinkle with cocoa powder if
desired.
Originally Submitted
7/29/2012
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