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.

Chocolate Cupcakes (recipe from Martha Stewart found originally on Food Librarian)

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)


  1. 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.

  3. 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.

Mascarpone Frosting (slightly adapted from recipe by justJENN, found from Food Librarian)

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.


13 comments on “Chocolate cupcakes with mascarpone frosting”

  1. Wow, that is a lot of sugar! I have a lovely little australian cupcake cookbook which has a tiramisu cupcake which I just love the frosting on, it is a lot less sugar!!

  2. Oh wow, your recipe does call for a lot less sugar! I did think 1 cup was too much. I was actually planning on making tiramisu cupcakes next as I still have mascarpone cheese leftover. I found a recipe from martha stewart that also uses about half the amount of sugar.

  3. I have this recipe flagged and the marcapone is sitting in the fridge. I just have to get around to making it. I’m going to follow your recommendation to cut down on the sugar.

  4. Well, apparently I can’t spell today. 🙂

  5. It’s okay. I had the hardest time spelling mascarpone. I had to keep looking it up. =)

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  9. I like this recipe although I have to say I’ve made the red velvet cupcakes with the marscapone frosting and they seemed lighter and just as delicious!

  10. I just added a great recipe for Red Velvet cupcakes on my blog. Check it out, you may want to try it.

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