Chocolate mascarpone truffle cupcakes
 
Prep time
Cook time
Total time
 
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Serves: 24 cupcakes
Ingredients
Cake
  • 2 cups 500 mL all purpose flour
  • ¾ cup 175 mL cocoa powder
  • 1½ tsp 7 mL baking soda
  • ½ tsp 2 mL salt
  • ¾ cup 175 mL butter, room temperature
  • 1 cup 250 mL granulated sugar
  • 1 cup 250 mL dark brown sugar
  • 2 tsp 10 mL vanilla extract
  • 3 large eggs
  • 1 cup 250 mL buttermilk
  • 1 tbsp 15 mL instant espresso powder dissolved in ¼ cup hot water
Chocolate Mascarpone Frosting
  • 4 squares 30 g each semi sweet chocolate
  • 1 tub 475 g Tre Stelle® Mascarpone
  • 4 cups 500 g confectioner’s sugar
  • 2 tbsp 30 mL milk
  • 1 tsp 5 mL vanilla extract
Instructions
  1. Preheat oven to 325°F (160°C).
  2. Spray two 9-inch cake pans with vegetable spray and dust with flour. Line bottom of pans with parchment paper. In a large bowl, sift together flour, cocoa, baking soda and salt; set aside. In another large bowl beat butter and sugars together until thick and creamy. Add vanilla and eggs, one at a time, beating well after each addition. Add buttermilk in two additions, mixing well; gradually stir in espresso mixture and beat until smooth. In two batches mix in dry mixture. Divide batter between pans and bake for 40 minutes, or until tester inserted into centre of cake comes clean. Remove from oven and cool pans on a cooling rack; when pans are cool enough to handle, invert cakes onto cooling rack; remove parchment paper and cool thoroughly before frosting.
For the frosting
  1. In a double boiler melt chocolate squares; set aside. Add Mascarpone to a large bowl and beat with confectioner’s sugar in three additions until smooth. Add vanilla; gradually add the melted chocolate. Thin with milk if frosting appears to be too thick. Assembly: Slice cake rounds horizontally in halves. Spread frosting between cake layers and on to top and sides. Decorate with additional frosting, chocolate curls or espresso beans if desired.
Notes
These directions are for a 9 inch cake. I used 2 cupcake pans, paper liners and baked them for 25 minutes at 350 degrees.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/03/chocolate-mascarpone-truffle-cupcakes/