We were having a little fun in the kitchen yesterday afternoon. Well, at least I was. It started out the two of us, but by the time I was turning on the mixer I realized I was abandoned. Surprise. After making the Individual Sweetheart Cakes earlier in the week, I was on a roll. Oh and giving myself a big pat on the back here, they made the Food Bloggers of Canada Valentine's Speical. A proud little moment.
With Valentine's day around the corner, I thought these cupcakes fitting. A baisc chocolate cupcake topped off with a rich Mascarpone Buttercream frosting. I did not make the little fondant hearts as I am not that good! Cake decorating isn't really my strong suit, but I do like to give it a try every now and again.
These cupcakes are utterly chocolatey and moist. They should hit the chocolate and sweet spot all in one go. I think they are great for kids' parties or for the bigger kids as well.
Note: You can decorate them how you like, this was just my very basic and quick style. These cupcakes will keep for about 2 days in an airtight container. However, they are best the day they are made.
Great for kids or adults alike
A closer look
Mascarpone Buttercream Topped Chocolate Cupcakes
Makes 12 cupcakes
For the cupcakes:
5 Oz/125 grams of dark semi sweet chocolate
1 Cup/125 grams of flour
1 Teaspoon of baking powder
1/2 Teaspoon of salt
3/4/150 grams of brown sugar
1/2 Cup/115 of butter
2/3 Cup/150 ml of milk
1 Teaspoon of vanilla
For the frosting:
1/2 Cup/115 grams butter, at room temperature
1/3 Cup/75 grams Mascarpone cheese
1 1/4 Cup/155 grams icing sugar
2 Tablespoons cream
1 Teaspoon vanilla
Food colouring (optional)
Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
In a stainless steel bowl set over a simmering pot of water, melt the chocolate. Remove from heat and leave to cool.
In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, whisk the vanilla into the milk.
In a medium mixing bowl, mix on high speed the butter and the brown sugar. Add in eggs one at a time until combined well. Mix in the chocolate. In three additions add the flour and milk. Starting and ending with the flour. Pour batter into prepared muffin tins. Bake for about 15-18 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins.
While your cupcakes are cooling make your frosting. In the bowl of your electric mixer, mix the butter on high speed until smooth. Mix in the Mascarpone cheese on high speed for about 1-2 minutes until completely combined and smooth. Sift in the icing sugar, mixing as you go. Add the cream and vanilla and mix until you have a smooth consistency. Mix in food colouring if you are using.
Put the frosting in a piping bag with a star attachment. Pipe the frosting by swirling the pastry in a circular motion from the outside working inwards. Top with decorations. Repeat for all cupcakes. Store in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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