Chocolate cupcakes with mascarpone frosting
I’ve been wanting to try chocolate cupcakes with mascarpone frosting ever since Food Librarian blogged about how great mascarpone whipped cream frosting is. I’m not a big frosting fan, so I’m constantly looking for frosting that is more light. Usually I use a simple whipped cream frosting. But the mascarpone frosting sounded promising especially since I enjoy the taste of mascarpone cheese.
I finally had a chance to make the cupcakes and frosting this weekend. I loved the mascarpone whipped cream frosting. The taste of mascarpone is subtle. It mainly takes like whipped cream frosting. I accidentally messed up on how to make the frosting. I was in a rush and didn’t thoroughly read the directions. Instead of whipping the heavy cream and then folding in the cheese, I put them all together and mixed it with a mixer. However, it ended up coming together quite nicely. And the texture is a lot more stable for piping. While I’ve found that heavy cream can make a pretty stable whipped cream frosting, adding the mascarpone cheese makes it a thicker frosting to work with, similar to a cream cheese frosting.
Anyways, I loved this frosting. It was slightly too sweet, so I will probably cut down a bit on the sugar next time, but other than that, yummy. It’s rare that I’d rather eat the frosting than the cupcake.
Yields: approximately 18 cupcakes
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons safflower oil (I used vegetable oil)
- 1 teaspoon pure vanilla extract
- 1 tsp instant espresso powder (optional, but it helps bring out the chocolate)
- Preheat oven to 350 degrees. Line standard muffin tins with paper
liners; set aside. Sift together cocoa powder, flour, sugar, baking
soda, baking powder, and salt into a large bowl. Add eggs, warm water (add espresso powder to water if using),
buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.
Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full.
Bake until tops spring back when touched, about 20 minutes, rotating
pan once if needed. Transfer to a wire rack; let cool completely.
8 ounces mascarpone cheese
1/2 cup powdered sugar
1 cup heavy whipping cream
1. In a medium bowl all ingredients. Beat with mixer at high speed for a few minutes until mixture comes together, thickens and resembles frosting.