Monday, 14 November 2011

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)


  • 1 tablespoons semi-sweet chocolate buttons
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup boiling water
  • 1 cup plus 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 stick salted butter (room temperature)
  • 1 cup granulated white sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (room temperature)


  1. Preheat 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 heatproof bowl combine 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, baking soda and salt. 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 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. Remove from oven and place on a wire rack to cool. 

Caramel Recipe:


  • 1/2 cup sugar
  • 1/3 stick salted butter (cold & cubed)
1/4 cup plus 1 tablespoons heavy cream, at room temperature


  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:


  • 1/4 cup caramel
  • 1/2 stick salted butter (room temperature)
1/2 cup icing sugar
  • 3/4 cup Mascarpone cheese (chilled)
  • 1 teaspoon pure vanilla extract


  1. In the bowl of your electric mixer, or with a hand mixer, cream the butter and Mascarpone cheese until light and fluffy using the lowest setting to begin, gradually moving it up to the highest setting. About 5 minutes.
  2. Add icing sugar and beat until thoroughly combined.
  3. Add pure vanilla extract and caramel, and beat on low then medium-high speed until light and airy.  About 2 minutes. For a stiffer frosting, add more icing sugar.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...