Chocolate Cupcakes
The chocolate cupcakes are topped with mascarpone frosting which is similar to cream cheese frosting.
Ingredients
For the Cupcakes
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tbsp safflower oil, I used vegetable oil
- 1 tsp pure vanilla extract
- 1 tsp instant espresso powder, optional, but it helps bring out the chocolate
For the Frosting
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350°F. 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 before frosting.
How to Make the Frosting
- In a medium bowl all ingredients. Beat with mixer at high speed for a few minutes until mixture comes together, thickens and resembles frosting.
Notes
- Cupcake recipe from Martha Stewart found originally on Food Librarian
- Frosting recipe slightly adapted from a recipe by justJENN found on Food Librarian
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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