Cherry Chocolate Cupcakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 14 |
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These are delicious! The mascarpone icing is a great alternative to cream cheese icing on any cake or cupcake! Ingredients:
for cupcakes: 3/4 cup flour (about 3.25 oz) |
3 tablespoons cocoa powder, unsweetened |
1 teaspoon baking powder |
pinch of salt |
3.5 oz chocolate, chopped (i use callebaut bittersweet, but you can use whatever chocolate you prefer, although i do recommend staying away from milk chocolate) |
15 tablespoons butter |
1-1/4 cups sugar (about 8.7 oz) |
4 eggs |
1/2 cup dried cherries |
1/4 cup brandy (optional) |
for mascarpone frosting: 12 oz mascarpone cheese |
1 1/2 cups heavy whipping cream |
3 tablespoons sugar |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven at 350.
2. Line with cupcake foils or grease 2 regular-size muffin pans.
3. Chop cherries and transfer to a small bowl. If using brandy, cover cherries in brandy and set aside to plump.
4. In a medium sized bowl, sift/mix together the flour, cocoa powder, baking powder, and salt.
5. Melt chocolate & butter over a double boiler; stir in sugar; let cool for 7-10 minutes. Transfer to mixer and beat for about 2 minutes.
6. Add eggs, one at a time, mixing for about 30 seconds after each addition.
7. Sift the flour, cocoa powder, baking powder, & salt into the mixture & mix until blended. Drain cherries & fold into batter.
8. Scoop batter into muffin tins and bake for about 22-25 minutes or until a toothpick comes out clean. Cool completely.
9. For Frosting: In a large bowl, beat the mascarpone cheese, heavy whipping cream, sugar, and vanilla extract until soft peaks start to form (*Do not overbeat or mixture will curdle).
10. Frost cupcakes.
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