These heavenly cupcakes are packed with chocolate flavor and frosted with mouth-watering lemon-mascarpone cheese frosting. Perfect with a cup of tea or coffee.
This morning I woke up with a sudden desire to BAKE something delicious… Something sweet…
Cupcakes… Chocolate cupcakes! I have to say chocolate cupcakes with lots of frosting are my favorite. It comes without surprise considering my love to chocolate. I love it everywhere (still dying over this white chocolate mousse). The more the better. Chocolate is one of the biggest weaknesses in my life and I admit it. [The scene from the chocolate addiction meetings]. Hi all, I am Jovita and I am addicted to chocolate.
I looked in the fridge and saw a box of mascarpone cheese. Why not? I have never made frosting for cupcakes with mascarpone cheese before. And all I can say is… yummy!! The cupcakes came out perfect and they tasted great. Heavenly sweet, fluffy, with an intense lemon-mascarpone cheese flavor… I’m addicted to them!
I made 12 cupcakes with this batter. The only downside of making these cupcakes is that my husband and I ended up eating half of them before the dinner…
But a few still left.
So do you want a cupcake now? I know I do.
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- a pinch salt
- 1/2 cup butter
- 1/2 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon liqueur of your choice
- 250g (9 oz.) mascarpone cheese
- 2/3 cup powdered sugar
- 1/2 cup (120ml) whipping cream , (35% fat)
- zest of 1 lemon
Preheat the oven to 350 degrees.
Line a cupcake tray with paper liners.
In a separate bowl, blend flour, sugar, cocoa powder, baking soda, and salt.
Add melted butter, sour cream, vanilla extract, liqueur, and the egg to flour mixture and whisk together all ingredients until smooth.
Fill the cupcake liners three-quarters full with cupcake batter. Bake the cupcakes for 20 to 25 minutes, or until they're golden brown and cooked through. Cool the cupcakes completely.
While the cupcakes are cooling, make the mascarpone cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone cheese, powdered sugar, whipping cream, and zest of lemon on medium-high speed until stiff peaks form.
Transfer the frosting to a piping bag fitted with a decorative tip. All that's left to do now is frost the cupcakes and garnish with chocolate shavings or sliced almonds, if desired. Yummy!