Monday, January 27, 2014

Chocolate Cupcakes with Whipped Chocolate Mascarpone Frosting & Cookies 'n Cream Sprinkles

Cupcake recipe from Posed Perfection
Frosting recipe from Audrey's

What you need:

1/2 cup unsalted butter (room temperature)
1/3 cup white sugar
2/3 brown sugar (packed)
1 egg (room temperature)
1/2 tsp baking soda
1 cup buttermilk
2 cups flour (sifted)
2 tsp baking powder
1 tsp salt
3 TBsp cocoa powder
1 tsp vanilla extract

1 tub mascarpone cheese
1/5 cup unsweetened cocoa powder
1 cup powdered sugar (sifted)
2 1/2 cups whipping cream 

How to make them:

Preheat oven to 350˚F.
Prepare muffin tins with liners.
Cream together the butter and sugars in a bowl of an electric mixer, until light and fluffy.
Beat the egg and add to the butter mixture.
Stir 1/2 tsp baking soda into the buttermilk.
Sift the flour, baking powder, salt, and cocoa powder together in a separate bowl.
Add the dry ingredients and buttermilk alternately to the butter/sugar mixture.
Stir in vanilla extract.
Scoop into prepared muffin tins and bake for 20-25 minutes or until toothpick inserted comes out clean.
Let cool on wire rack completely before frosting.

In a bowl sift together the cocoa powder and powdered sugar.
Combine the mascarpone and sugar mixture in a bowl of an electric mixer until smooth and creamy.
Add whipping cream and whip at medium-high speed until cream turns to a whipped cream consistency.
DO NOT over whip the mixture.
Frost cooled cupcakes, top with sprinkles then ENJOY!

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