Tiramisu Cookie Cups

Products Used
Tiramisu Cookie Cups




  • 8 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1 cup Imperial Sugar Confectioners Powdered Sugar
  • 1/2 teaspoon rum extract
  • 1 teaspoon coffee extract
  • 24 chocolate covered coffee beans
  • 1/2 teaspoon espresso powder, for garnish
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F. Spray a mini tart pan or regular muffin tin with baking spray.
  2. Beat butter, cream cheese, and sugars until creamy. Add vanilla extract, coffee extract, and egg and beat again.
  3. Stir together espresso powder, flour, salt, and baking soda. Slowly pour into butter mixture and beat until a soft dough forms.
  4. Roll dough into 24 even balls. Place in prepared pan and bake for 11-12 minutes.
  5. Let cool in pan for 2 minutes. Use a tart shaper to press in centers of cookies. Remove and place on wire rack to cool completely.
  6. Use a chilled bowl and whisk attachment and beat heavy cream and 1/2 cup powdered sugar until soft peaks form.
  7. Add softened cream cheese, extracts, and rest of powdered sugar and beat until light and fluffy.
  8. Use a piping bag and icing tip 1M to swirl filling into each cup. Right before serving, top with chocolate covered coffee bean and sprinkle with additional espresso powder.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

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