A Cupcake that Says Chocolate with Mascarpone Frosting

If you have roughly 45 minutes to spend in the kitchen, A Cupcake that Says Chocolate with Mascarpone Frosting might be a super gluten free recipe to try. This recipe serves 12 and costs 63 cents per serving. One portion of this dish contains about 5g of protein, 23g of fat, and a total of 335 calories. A mixture of vegetable shortening, water, dutch processed cocoa, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 39 foodies and cooks. This recipe is typical of American cuisine. It is brought to you by Simply Sugar and Gluten Free. Overall, this recipe earns a not so tremendous spoonacular score of 15%. If you like this recipe, you might also like recipes such as Chocolate Cupcake with Peanut Butter Frosting, Chocolate Cupcake - Red Velvet Frosting, and Chocolate Cupcake with Peanut Butter Cookie Frosting.

Servings: 12

 

Ingredients:

¾ cup agave nectar

3 tablespoons light agave nectar

½ teaspoon baking powder

1 teaspoon baking soda

3 tablespoons canola oil

1/3 cup dutch-processed cocoa

2 eggs, at room temperature

1 teaspoon unflavored gelatin

1 ½ cup All-Purpose Gluten-Free Flour Mix

1 teaspoon instant coffee

½ cup low-fat buttermilk

8 ounces Mascarpone cheese, at room temperature

¼ teaspoon salt

1 ounce unsweetened chocolate

1 teaspoon vanilla

½ cup organic all-vegetable shortening

½ cup warm water

2 tablespoons boiling water

8 ounces Neufchtel cheese (lower-fat cream cheese), at room temperature

Equipment:

double boiler

oven

hand mixer

toothpicks

microwave

pot

Cooking instruction summary:

Preheat oven to 350 degrees F. Prepare a standard cupcake tin by greasing or using cupcake papers.Melt chocolate over a double boiler with water simmering. Once melted remove from heat.Combine gluten-free baking mix, dutch-processed cocoa, baking powder, baking soda, and salt. Sift and set aside.Beat eggs with an electric mixer on medium high speed until light and fluffy, about 2 minutes. Add agave and continue to mix until combined. Add oil, buttermilk, water, vanilla, and instant coffee, mixing until thoroughly incorporated.Add dry ingredients, reducing speed to medium-low and continue to mix. When almost smooth, add melted chocolate and incorporate thoroughly.Put cup batter into each cupcake tin and bake for 27 32 minutes, until a toothpick inserted in the cupcake comes out clean. Remove from oven and let them cool for 5 minutes and then immediately remove and leave on wire racks to cool completely.Set a pot of water to boil. Once water boils, carefully add 2 tablespoons of water to gelatin. Stir until dissolved. (If the gelatin doesnt dissolve all of the way or if it sets a little while youre working, just pop in the microwave.)Beat shortening on medium-high speed for 4 5 minutes, until light and fluffy. Add cream cheese, beating until fluffy, and then add Mascarpone, agave, and gelatin. Beat for 4-5 minutes, until fluffy.Cover and place in refrigerator for 30-45 minutes until frosting hardens slightly. Then, whip on high speed until smooth.Use it to decorate cupcakes and cakes when cold. It will hold its shape beautifully at room temperature. If it gets too warm, its hard to work with. Simply return it to the refrigerator, let it cool down, and beat it again until smooth.

 

Step by step:


1. Preheat oven to 350 degrees F. Prepare a standard cupcake tin by greasing or using cupcake papers.Melt chocolate over a double boiler with water simmering. Once melted remove from heat.

2. Combine gluten-free baking mix, dutch-processed cocoa, baking powder, baking soda, and salt. Sift and set aside.Beat eggs with an electric mixer on medium high speed until light and fluffy, about 2 minutes.

3. Add agave and continue to mix until combined.

4. Add oil, buttermilk, water, vanilla, and instant coffee, mixing until thoroughly incorporated.

5. Add dry ingredients, reducing speed to medium-low and continue to mix. When almost smooth, add melted chocolate and incorporate thoroughly.Put cup batter into each cupcake tin and bake for 27 32 minutes, until a toothpick inserted in the cupcake comes out clean.

6. Remove from oven and let them cool for 5 minutes and then immediately remove and leave on wire racks to cool completely.Set a pot of water to boil. Once water boils, carefully add 2 tablespoons of water to gelatin. Stir until dissolved. (If the gelatin doesnt dissolve all of the way or if it sets a little while youre working, just pop in the microwave.)Beat shortening on medium-high speed for 4 5 minutes, until light and fluffy.

7. Add cream cheese, beating until fluffy, and then add Mascarpone, agave, and gelatin. Beat for 4-5 minutes, until fluffy.Cover and place in refrigerator for 30-45 minutes until frosting hardens slightly. Then, whip on high speed until smooth.Use it to decorate cupcakes and cakes when cold. It will hold its shape beautifully at room temperature. If it gets too warm, its hard to work with. Simply return it to the refrigerator, let it cool down, and beat it again until smooth.


Nutrition Information:

Quickview
410k Calories
9g Protein
29g Total Fat
28g Carbs
2% Health Score
Limit These
Calories
410k
21%

Fat
29g
46%

  Saturated Fat
12g
81%

Carbohydrates
28g
10%

  Sugar
14g
16%

Cholesterol
66mg
22%

Sodium
291mg
13%

Caffeine
10mg
3%

Get Enough Of These
Protein
9g
20%

Calcium
202mg
20%

Phosphorus
159mg
16%

Fiber
2g
11%

Vitamin A
498IU
10%

Manganese
0.2mg
10%

Copper
0.19mg
10%

Iron
1mg
9%

Vitamin E
1mg
9%

Selenium
5µg
8%

Vitamin B2
0.13mg
8%

Vitamin K
7µg
8%

Zinc
1mg
7%

Magnesium
27mg
7%

Vitamin B12
0.24µg
4%

Potassium
120mg
3%

Vitamin B5
0.29mg
3%

Folate
8µg
2%

Vitamin D
0.26µg
2%

Vitamin B6
0.03mg
2%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

The most expensive fruit in the world is the Japanese Yubari cantaloupe, and two melons once sold at auction for $23,500.

Food Joke

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