Description
Soft and rich chocolate cupcakes topped with a light vanilla frosting that’s smooth, creamy, and less sweet than classic buttercream. Makes 12 cupcakes
Ingredients
Chocolate Cupcakes
- 120 g (1 cup) cake flour - sifted
- 50 g (1/2 cup) cocoa powder - unsweetened
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt - fine salt
- 115 g (1/2 cup) unsalted butter - softened
- 170 g (3/4 cup + 2 tbsp) granulated sugar
- 2 large eggs - room temperature
- 1 tsp vanilla extract
- 140 ml (1/2 cup + 1 tbsp) buttermilk - room temperature
Vanilla Frosting
- 250 g (1 cup) mascarpone - cold
- 250 ml (1 cup) heavy cream - cold, full-fat
- 50 g (1/4 cup) powdered sugar - adjust to taste
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin pan with 12 cupcake liners.
- Whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar in a large bowl until smooth and creamy.
- Add eggs and vanilla extract together, then mix until combined.
- Add the dry ingredients in three additions, alternating with the buttermilk, and mix just until combined. Do not overmix.
- Divide the batter evenly between the cupcake liners, filling them about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for a few minutes, then transfer them to a wire rack and let them cool completely.
- Place the mascarpone, cold heavy cream, powdered sugar, and vanilla extract in a large bowl.
- Whip until the frosting is smooth, thick, and holds its shape. Do not overwhip.
- Pipe the vanilla frosting onto the cooled cupcakes and decorate with sprinkles if desired.
Notes
Storage: Store the cupcakes in an airtight container in the fridge for up to 3 days, then let them sit at room temperature before serving.
Tips:
- Use room temperature eggs and buttermilk
- Do not overmix the batter
- Fill liners only 2/3 full
- Cool completely before frosting
- Keep mascarpone and cream very cold
- Whip the frosting just until thick
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: American