Decadent chocolate cupcakes with creamy raspberry mascarpone frosting, a.k.a. a dream come true. These cupcakes have a deep chocolate flavor, the texture is moist and fluffy, and the frosting…well that’s simply to die for.
I wanted to post these last week for you but didn’t get the chance to as I was really busy baking for a wedding. The bride asked me to make lots of pies instead of one big wedding cake because her fiancée loves pies so much. So there I was baking away into pie oblivion. Overall I made 8 pies, enough to feed 60 people. It was a lot of work, but I enjoyed every minute of it. The challenge to make every pie special and unique was exciting and fun. Here are some photos for you.
←Fresh out of the oven
Presented at the wedding→
As you can imagine after baking pies for one week I wanted to make something other than a pie. That’s when I usually make cupcakes, they are done very quickly and taste great. Especially these chocolate raspberry cupcakes here. Even the two colored swirl effect isn’t much effort, its one simple trick that anybody can do. Try the recipe and see for yourself!
Moist chocolate cupcakes with creamy mascarpone frosting and swirls of fresh raspberry.
- 125g flour (1 cup)
- 45g unsweetened cocoa powder, sifted (1/4 cup and 2 tablespoons)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 120ml oil (1/2 cup)
- 180g brown sugar (1 cup)
- 1 medium egg
- 120ml buttermilk (1/2 cup)
- 1 teaspoon vanilla extract
- 120ml hot coffee (1/2 cup)
- 110g frozen raspberries (1 cup)
- 240g mascarpone, chilled (1 cup)
- 170g powdered sugar, sifted (1 and 1/2 cups)
- 1/8 teaspoon salt
- 12 fresh raspberries for garnishing
- Preheat oven to 150°C or 300°F and place liners into a muffin tin.
- In a medium bowl, mix flour, cocoa powder, baking soda and salt together, stirring with a whisk until well combined
- In a seperate bowl cream together the oil and sugar for 2 min. Then add in the egg, buttermilk and vanilla extract and mix for an additional minute.
- Pour both mixtures together and mix until no flour specs remain. Then slowly add the hot coffee to the batter while continuousy mixing. Don’t be surprised, the batter will be very thin at this point.
- Now pour the batter into the prepared muffin tin, filling each liner 3/4 full. Bake for about 35 min or until a toothpick inserted comes out clean. Let them cool completely.
- Cook raspberries on stovetop until they have released their juices and most of them have broken down. Then puree until smooth and pass through a sieve and let cool completely.
- Mix together mascarpone, powdered sugar (make sure it’s sifted) and salt in a bowl and cream together for 2 min. Let the mixture chill in the fridge for 30 minutes.
- To get a two colored swirl effect, fill half of the raspberry sauce into your piping bag letting four stripes drip down horizontally into the bag. Then fill half of the mascarpone mix into the bag and pipe on to the cupcakes (I used a Wilton 2D tip). Use only half so you can repeat the process and fill raspberry sauce and mascarpone mix into the piping bag once more to not lose the effect while piping.
- Garnish with raspberries.
Store these cupcakes in an airtight container in the fridge for up to 3 days.