I know, I know. The school year’s over. I’ve already graduated. What am I still doing here? Posting a recipe that was supposed to go up last week, but I procrastinated, and you know how it goes.

So this is it, my friends. The last food adventure of the school year and my last as a blogger on The SCOOP. For this final recipe, I thought I’d start where I began – with tiramisu.

I got into food-blogging during the run of Just Desserts, the first HiLite food blog. Inspired by this post of tiramisu mousse cheesecake, I went on a baking spree and sent photos of my endeavors to the editors of Just Desserts, Caroline Zhang and Monica Cheng, ’12.

They responded to my food-blogging tendencies with overwhelming support and encouragement, and their guidance is what made The SCOOP happen, two years after they graduated. Caroline and Monica now blog from the fabulous Pass the Cocoa, a gorgeous site that’s a constant source of inspiration for me.

These tiramisu cupcakes are an old favorite of mine. I’ve made them a couple times, though I keep forgetting the recipe and looking up a new one. But they’re classic SCOOP – impressive-sounding, easy, and delicious. Also, these are a little time-consuming, but hey, it’s my last post. As they say in Carmel, go big or go home.

Tiramisu Cupcakes

Ingredients (yields 24 cupcakes) 

Cupcake

2 egg whites

1 egg

1/3 cup oil

3/4 cup buttermilk

3/4 cup sour cream

2 tsp. vanilla extract

1/4 cup strong coffee, chilled

1 box White Cake Mix

Whipped Topping

8 oz. cream cheese, softened

1 cup powdered sugar

1 tsp. vanilla extract

1 pint heavy whipping cream

Coffee Syrup

2/3 cup, plus 2 tbsp. of strong coffee, chilled

1/2 cup powdered sugar

Directions

Cupcake

Combine egg whites, egg, oil, buttermilk, sour cream and vanilla extract \in a large bowl, whisking gently until incorporated.

Add in the cake mix (I know, it’s boxed cake mix. *le gasp* But honestly, why not make things easy for yourself?). Stir until incorporated.

This is optional: Divide the batter in half, and use one half to fill lined cupcake tins 1/3 of the way full. Then, mix in the coffee into  the remaining half of the batter (If it feels thin, add in a couple tablespoons of flour). Add in the coffee-flavored batter to the cupcake tins, filling each 2/3 full. Now, your cupcakes will have one layer of white cake and one layer of coffee cake.

(I did this, but I didn’t see much of a difference in the cake. If you skip the divided batter step, just fill each cupcake tin 2/3 full with white cake batter). 

Bake at 350 degrees for 16 to 20 minutes, or until an inserted toothpick comes out clean. Allow to cool.

Whipped Topping

Using an electric beater, beat the softened cream cheese and the powdered sugar until smooth.

Add in the vanilla. Then, slowly add the heavy cream while beating continuously until stiff peaks form.

Coffee Syrup

Mix coffee and powdered sugar together in a small bowl.

Assembly

Once the cupcakes are done baking and have cooled, use a fork to poke holes in the top of the cupcake. Then, dip a pastry brush into the coffee syrup and generously brush the top of the cupcake with coffee.

Pipe the whipped topping over the tops of the cupcakes.

Sprinkle with cocoa powder and/or chocolate shavings. Keep refrigerated before serving.

And that’s that.

This year of food-blogging has been a wonderful adventure for me, and I hope for you guys, too. Stay tuned next fall, because Anni and The SCOOP will be back! And who knows, maybe you’ll see me again in some corner of the Internet, trying to figure out how to make a mousse.

Signing off,

Hafsa Razi