Gg’s Double Chocolate Cupcakes With Caramel Mascarpone Frosting

A light and not-too-sweet chocolate cupcake topped with caramel Mascarpone frosting and mini chocolate chips.

Double Chocolate Cupcake Recipe:
(yields 20-24 cupcakes)

Ingredients

Directions

  1. Pre-heat oven to 175 degrees Celsius and place rack in center of oven. Line standard muffin tins with paper liners; set aside. 
  2. In a stainless steel or heat-proof  bowl combine instant coffee granules, semi-sweet chocolate buttons, unsweetened cocoa powder and boiling water. Stir until melted. Set aside to cool while you make the batter. 
  3. In a separate bowl, sift the flour, baking powder and baking soda. Whisk to combine. 
  4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. 
  5. Gradually add the sugar and continue beating until the mixture is fluffy. About 2-3 minutes.
  6. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. 
  7. Add vanilla extract and melted chocolate mixture. Beat to combine. 
  8. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only to incorporate between additions.
  9. Evenly divide the batter about 3/4 full among the muffin cups, and bake for about 18 – 23 minutes or until a toothpick inserted in the center of a cupcake comes out clean. DO NOT open the oven door while cupcakes are cooking.
  10. Remove from oven and place on a wire rack to cool.


Caramel Recipe:

Ingredients

  • 1/2 cup sugar
  • 1/3 stick salted butter (cold and cubed)
  • 
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Directions

  1. In a medium saucepan, cook sugar over medium heat, whisking as it melts. 
  2. When it turns a deep amber color, add butter cube by cube and stir between additions until butter melts and is incorporated. 
  3. Add heavy cream and whisk until the caramel is smooth. Remove from heat and let cool.
Caramel Mascarpone Frosting Recipe:

Ingredients

  • 1/3 cup caramel
  • 1/2 stick salted butter (room temperature)
  • 
1/2 cup icing sugar
  • 1 tub Mascarpone cheese (chilled)
  • 1 teaspoon pure vanilla extract

Directions

  1. In the bowl of your electric mixer, or with a hand mixer, cream the butter, icing sugar, caramel, Mascarpone cheese and pure vanilla extract until light and fluffy using the lowest setting to begin, gradually moving it up to the highest setting. About 5 minutes.
  2. For a stiffer frosting, add more icing sugar.


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7 Comments (+add yours?)

  1. frugalfeeding
    Nov 16, 2011 @ 18:49:43

    Lovely looking cupcakes!

    Reply

  2. Beth
    Nov 17, 2011 @ 04:39:44

    Beautiful picture, and absolutely adorable cupcakes. Plus, chocolate and caramel marscapone? Sounds like a winning combination to me 🙂 Thanks for sharing!

    Reply

    • Ggerri
      Nov 17, 2011 @ 08:38:19

      Thank you Beth! It’s a deceptive cupcake… Tastes so light you’ll feel you’re not being naughty but… Ok let’s just continue believing we’re not being naughty 😉

      Reply

  3. Trackback: Crema al mascarpone « GUSTO E SAPORI
  4. Mama's Gotta Bake
    Nov 18, 2011 @ 13:45:40

    Beautiful cupcakes, and who doesn’t like mascarpone!

    Reply

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