Chocolate Mascarpone Cupcakes

The recipe Chocolate Mascarpone Cupcakes can be made in around 45 minutes. This recipe serves 24 and costs 47 cents per serving. This hor d'oeuvre has 307 calories, 4g of protein, and 18g of fat per serving. This recipe from Your Cup of Cake requires oil, unsweetened cocoa powder, powdered sugar, and cream cheese. This recipe is liked by 59 foodies and cooks. A couple people really liked this American dish. Overall, this recipe earns a rather bad spoonacular score of 13%. Try Chocolate Cupcakes with Chocolate Mascarpone Filling and Zinfandel Buttercream, Chocolate Strawberry Cupcakes with Mascarpone Frosting, and Chocolate Red-Wine Cupcakes With Mascarpone Icing for similar recipes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees and line pans with cupcake liners.2. Sift cake mix into a small bowl and set aside.3. Combine all other cake ingredients until smooth.4. Stir in cake mix.5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.6. Filling: In a small bowl, combine all filling ingredients until smooth. 7. Buttercream: Beat butter and cream cheese for 2 minutes. Add cocoa powder and vanilla extract and beat again. Slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add 1 tablespoon milk. 8. To assemble. use a knife to cut a small "cone" out of the top of each cooled cupcake. Discard of the "cone" (or eat it) and generously fill each hole with mascarpone filling. Pipe frosting over each filled cupcake and top with sprinkles.

 

Step by step:

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. Combine all other cake ingredients until smooth.

4. Stir in cake mix.

5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.

6. Filling: In a small bowl, combine all filling ingredients until smooth.

7. Buttercream: Beat butter and cream cheese for 2 minutes.

8. Add cocoa powder and vanilla extract and beat again. Slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add 1 tablespoon milk.

9. To assemble. use a knife to cut a small "cone" out of the top of each cooled cupcake. Discard of the "cone" (or eat it) and generously fill each hole with mascarpone filling. Pipe frosting over each filled cupcake and top with sprinkles.

Nutrition Information:

covered percent of daily need