As promised, here is the recipe for one of the best cupcake recipes I’ve come across, thanks to Your Cup of Cake.
I first made these for my mom to take to work for her birthday. She’s a chocolate addict. Totally serious. I’m one too. I really despise those people who say “I don’t really like chocolate.”
Anyway, I was just visiting my in-laws this weekend and I decided to make these for a friend of mine who just had her second son (Congrats, Jessie!)
This recipe is SUPER easy, but I do have one recommendation.
DON’T GO CHEAP.
Seriously, with mascarpone cheese, go for quality. I bought some stuff from Target and it just wasn’t the same as the stuff I got at Whole Foods. If you have an Italian market in town, go there first. The texture is different and the taste can’t be beat.
Without further ado, I give you a yummy yummy recipe that elevates the otherwise basic chocolate cupcake to another level (via Your Cup of Cake)
1 box Devil’s Food Cake Mix
1/2 c. Canola Oil
1 c. Buttermilk
1/2 c. Sour Cream
1 tsp. Vanilla Extract
1) Preheat your oven to 350 degrees. Line muffin tins with 24 cupcake liners
2) In the bowl of your standup mixer, mix eggs, oil, buttermilk, sour cream, and vanilla extract until combined
3) Sift in cake mix and mix on medium high for 2 minutes
4) Fill those cupcake liners about 3/4 full and bake for 17-20 minutes. A cupcake tester should come out clean
5) Remove from muffin tins and cool COMPLETELY on wire racks
6) When the cupcakes are cool, cut a cone shape out of the middle of each cupcake. If you’ve decided to go generous with the mascarpone, make the whole a decent size.
Now, let’s make that addictive filling…
Ok, I’ve doubled Lizzie’s recipe since I like to be GENEROUS with this filling…it’s THAT freaking good. I actually saved the extra, flavored it with strong coffee, and snacked on it later
16 oz. Mascarpone
1 c. Powdered Sugar
1/2 tsp. Vanilla Extract
1) In the bowl of your standup mixer, add the powdered sugar, vanilla, and mascarpone
2) Mix until combined, but DO NOT overbeat (I made this mistake and the mascarpone broke…not pretty)
3) Fill a piping bag with the mascarpone filling.
4) Fill each cupcake with a good amount of mascarpone filling.
Time for the frosting…
1/2 c. Salted Butter, softened
8 oz. Cream Cheese, softened
2/3 c. Unsweetened Cocoa Powder (I chose Ghiradelli’s since I like the taste of their cocoa)
1/2 tsp. Vanilla Extract
4-5 c. Powdered Sugar
1) In the bowl of your standup mixer, cream the butter and cream cheese until light and fluffy
2) Add the cocoa powder and vanilla. Mix for another minute
3) Slowly add the powdered sugar, about a 1/2 c. at a time, mixing well after each addition, until you reach the desired consistency.
4) Fill a piping bag with the chocolately goodness and pipe a nice lil swirl on each of the cupcakes.
I think next time I’m going to change this up a bit next time. I’m thinking…mocha cupcake and coffee/mascarpone filling instead. Mmmmmmmmmmm