Man…This harsh, cold winter needs to be DONE. I know it’s worse in the eastern half of the country–Believe me, I’m glad we’re not looking forward to an additional 6-10 inches of snow this week. But it’s getting to that point where I’m feeling trapped here in Brookings. After a particularly horrid trip to Sioux Falls a couple years ago, I refuse to go down there unless I KNOW the roads are okay. But I’m itching to go somewhere besides the grocery store. So as such, I’ve been trying to keep busy with baking projects. I finally had a chance to make some cupcakes–I’ve been wanting to bake something from the cupcake cookbook Jay gave me for Christmas. I found a recipe for these Chocolate Mascarpone Cupcakes that I needed to share:
These surprised me. I was not expecting they’d be as delicious as they were. And I don’t mean that I went into this thinking the recipe would be lackluster or anything like that…I was not expecting such a moist (I know!), delicately-crumbed cake (I suspect it’s from the addition of the mascarpone to the batter). I thought I screwed up the frosting (I put more liquid in it than was called for), but it worked out beautifully in the end.
I originally wasn’t going to add the chocolate shavings, but then I thought, why not? They are perfect.
Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
In a medium mixing bowl, whisk together the flour, baking soda, salt, and baking powder. Add the cocoa powder to the hot water and whisk until the cocoa is dissolved. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing well. Add the vanilla and the 1/2 C mascarpone.
On low speed, add the flour mixture and cocoa mixture alternately, beginning and ending with the flour mixture. Fold in the chocolate chips.
Using a large scoop, portion the batter into the prepared cups, and bake for 22-25 minutes. Cool for 10 minutes before removing to a wire rack to cool completely.
To make the frosting, chill the whisk attachment and bowl of a stand mixer for 10 minutes. In a medium mixing bowl, cream together the cream cheese and mascarpone. Add in the Kahlua and the powdered sugar and beat until smooth.
Whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture, and decorate the cupcakes as desired. Sprinkle with the grated chocolate.