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.


Gg’s Simple Chocolate Cupcake With Nutella Butter Cream (2)

An easy all in one bowl chocolate cupcake recipe paired with a luscious, sinful Nutella butter cream frosting simply spread on and decorated with mini marshmallows.

Simple Chocolate Cupcake (2) Recipe:
(yields 20-24 cupcakes)

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon coffee powder/ granules
  • 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
  • 2 tablespoons of Nutella
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

Directions

  1. Pre-heat oven to 175 degrees Celsius. Line standard muffin tins with paper liners; set aside.
  2. Sift cocoa powder into a measuring cup, add coffee powder and warm water. Stir to combine into a smooth paste. Leave to cool.
  3. Sift together flour, baking soda and baking powder into a large bowl. Add sugar and salt. Stir to mix.
  4. Add buttermilk, eggs, oil, and vanilla  to the cocoa and coffee mixture, stir to combine.
  5. Add wet mixture to dry mixture. Using handheld electric mixer on the lowest setting, mix until smooth, 1 – 2 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  6. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Do not open oven door while cupcakes are cooking. Transfer to a wire rack; let cool completely

 

Nutella Butter Cream Recipe:

Ingredients

  • 1 /2 stick salted butter 
  • 1/2 cup icing sugar
  • 1 teaspoon of pure vanilla extract
  • As much Nutella as you like

Directions

  1. In the bowl of your electric mixer, or with a hand mixer, cream the butter , icing sugar, pure vanilla extract and Nutella 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.

Still Searching For The Perfect Chocolate Cupcake

The perfect chocolate cupcake. What exactly constitutes the perfect cupcake? I think the perfect chocolate cupcake is fluffy, light, soft and moist texture-wise, not too sweet (to allow for frosting) and it has to be intensely chocolatey.  

In my quest for the perfect chocolate cupcake, I’d done additional research and read that mixing cocoa powder with hot water would better bring out the chocolate flavour. I tweaked the Simple Chocolate Cupcake (1) recipe to make some birthday cupcakes for my sweet friend Cynthia. This would be my contribution to her little pot luck birthday party at another friend Charmaine’s home.

The result was a slightly more chocolatey cake, a little lighter in texture than the Simple Chocolate Cupcake (1) which made it a tad better but it still wasn’t perfect. It’s a good thing there’s that Nutella frosting to save the day.

Baking them in pretty pink and white polka dot cups and adorning with mini marshmallows as well as a sprinkle of icing sugar after spreading on the Nutella butter cream made them almost too adorable to eat! Almost.

I recommend eating these with a teaspoon. They can get quite messy. See recipe here.

I received many sweet compliments at the party so that was a lovely reward for my effort.

But I knew I was still unsuccessful in my quest for the perfect chocolate cupcake so I’ve come up with one which I’m hoping might be the perfect chocolate cupcake…


Gg’s Simple Chocolate Cupcake With Nutella Butter Cream (1)

An easy dump everything in a bowl and mix chocolate cupcake recipe paired with a luscious, sinful Nutella butter cream frosting simply spread on and decorated with mini chocolate chips and little heart sprinkles.


Simple Chocolate Cupcake (1) Recipe:

(yields 20-24 cupcakes)

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon coffee powder/ granules
  • 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
  • 2 tablespoons of Nutella
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

Directions

  1. Pre-heat oven to 175 degrees Celsius. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, baking soda and baking powder into a large bowl. Add coffee, sugar and salt. Stir to mix.
  3. Combine buttermilk, eggs, oil, warm water and vanilla in a bowl or measuring cup, stir to combine.
  4. Add wet mixture to dry mixture. Using handheld electric mixer on the lowest setting, mix until smooth, 1 – 2 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. You should get a rather liquid mixture.
  5. Divide batter evenly among muffin cups, filling each 2/3 full (transfer batter into a measuring cup with spout to make this easier). Bake until tops spring back when touched, about 20 minutes. Do not open oven door while cupcakes are cooking. Transfer to a wire rack; let cool completely.


Nutella Butter Cream Recipe:

Ingredients

  • 1 /2 stick salted butter 
  • 1/2 cup icing sugar
  • 1 teaspoon of pure vanilla extract
  • As much Nutella as you like

Directions

  1. In the bowl of your electric mixer, or with a hand mixer, cream the butter , icing sugar, pure vanilla extract and Nutella 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.