The Story:
I was supposed to do an internship this last summer. Instead…I wrote a cookbook. A pretty decent trade, right? Well two nights ago, my publishers sent me the greatest email ever! It had a PDF of my cookbook and let me just tell you, it is beautiful. I am not biased at all when I say that either 🙂
This is one of the recipes that will be in my cookbook, watch for it on the shelves Spring 2013!
Chocolate Mascarpone Cupcakes
Servings 24 Cupcakes
Ingredients
Chocolate Cake:
- 1 box devil's food cake mix
- 3 eggs
- 1/2 C. oil
- 1 C. buttermilk
- 1/2 C. sour cream
- 2 tsp. vanilla extract
Mascarpone Filling:
- 8 oz mascarpone
- 1/2 C. powdered sugar
- 1/2 tsp vanilla extract
Chocolate Buttercream:
- 1/2 C. butter softened
- 8 oz. cream cheese softened
- 2/3 C. unsweetened cocoa powder
- 1 1/2 tsp. vanilla extract
- 3-4 C. powdered sugar
Sprinkles for decoration
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. Combine all other cake ingredients until smooth.
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4. Stir in cake mix.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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6. Filling: In a small bowl, combine all filling ingredients until smooth.
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7. Buttercream: Beat butter and cream cheese for 2 minutes. Add cocoa powder and vanilla extract and beat again. Slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add 1 tablespoon milk.
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8. To assemble. use a knife to cut a small "cone" out of the top of each cooled cupcake. Discard of the "cone" (or eat it) and generously fill each hole with mascarpone filling. Pipe frosting over each filled cupcake and top with sprinkles.
I will be first in line to get your book!..Congrats to you….it will be the best seller!…are you going to have it for the Nook readers too?
Congrats on the cookbook!! I’ll definitely be looking for it. 🙂
Do you have a plain vanilla buttercream recipe? You’ve given me some help before, but I have a bad habit of deleting emails by accident.
Thanks
LOVE, LOVE, LOVE your recipes and blog.
Just use 1 C butter, 2 tsp vanilla extract, 4-5 C. powdered sugar and milk if needed
I am making these this weekend!!!!! Goodness me, they look so good! Lizzy, I am so happy for you to have a cookbook published. I will be among the first people in line to buy one! Spring can’t come fast enough.
Valerie A. H.
these look sooo delicious! i can’t wait to buy your cookbook!
xoamy
http://www.cupcakesncouture.com
Made these for my friends birthday and got rave reviews, one girl said it was the best cupcake she’d ever had (and that was saying alot) Thanks for sharing your amazing recipes and making me look like a rockstar! Going to try the Cookie Dough cupcakes for my nieces birthday tomorrow.
I made this last week for a family birthday party and took a few to my office. Everyone loved them! They were so moist and delicious! I will be looking here from now on for cupcake recipes! Thank you!
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Just made these delish cupcakes last night for my 2 boy’s cub scout pack meeting. Everyone loved them! I loved that the cupcake was moist and not too sweet. The filling was yummy ( i LOVE mascarpone cheese!) Anyway, thank you for your creative and delicious cupcakes! And from one BYU alumni to another….Go cougars!! 🙂 Congrats on your recent graduation!
Thanks so much! So weird being alum now
Hi Lizzy, I love your website. I found it about 2 weeks ago but I was so busy I did not have time to bake until now… Today I finally tried this chocolate mascarpone cupcake which came out ok but not the best.
All my cakes are usually fine except when I try to bake muffins or cupcakes… somehow it seems my oven (which is probably a bit too old) hates them… it always burns on the top and it is raw on the bottom… your cupcakes were in the oven for over 40-50 minutes and the bottom is still very soft (hopefully none of them are raw) but the top burnt a bit and although I tried to cut the top off it did not go as well as I wanted… so I am wondering if you have any tips on how to make sure the cake is evenly baked?
Also… the icing was lovely but I thought the sugar was a bit too much so I stopped adding when I felt it tasted the best… as a result the icing was a bit runny… do you have any suggestions on what to use as a substitute if I don’t want too much sugar in the icing?
Some people add a dash of salt to their frosting to keep it from getting too sweet. As for your oven. Just play around with the temperature and what rack level you use. Ovens are tricky and they’re all so different.
Hi Lizzy,
I just realized I made a comment years ago… since then I made this cupcake lots of times and this is one of the favorite among my friends! Thanks you!!!
Kat
This recipe looks delicious. Thanks so much for sharing. Quick question- have you ever made this into a cake? I am making a cake for a co-worker’s baby shower and love the idea of chocolate with mascarpone filling
I have not, But I’m sure it would be great! You can fill the cake with the mascarpone between the layers of cake!
Lizzy,
I just love your recipes! I am going to make these for a bridal shower. Would I be able to made these a day ahead? Do they need to be refrigerated?
Thanks for your creative frosting ideas as well!
Assemble them the day of! That way you can refrigerate the filling separately. You can keep the cupcakes in a tupperware on the counter and same with the topping. (If it’s more than 24 hours you can refrigerate the buttercream too, but you will need a few hours to let it reach room temperature again.)
I am trying to assemble these right now, but my filling is runny. Are the suppose to be that way? Your filling looks stiff and thick to me.
Yes, it is supposed to be thick, the cheese itself is thick, so adding more powdered sugar to it should make it even more stiff
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Hi Lizzy,
Your recipes are amazing but I have issue with this buttercream as I hardly ever get it right… either too runny or full of lumps… any suggestion on how to know when the butter and the cream cheese is at the perfect temperature?
KK
Your butter should be brought to room temperature, meaning it should be soft and your finger could poke a hole in the stick of butter. Your cream cheese should be brought out of the fridge 2 hours before using it! I hope that helps!
Thanks Lizzy. If it gets too soft and runny once it is combined is there a way to get it back to a good temperature so I can work with it and it looks good when piping? So far simply putting it into the fridge did not really work.
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Do you think it’s possible to convert this to a cake !?