Surprise Chocolate Cupcakes With Wisconsin Mascarp... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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this recipe uses some pre- packaged mixes.... it's easy to make and l tastes and looks like you really fussed... the recipe is from the Wisconsin milk board Ingredients:
filling |
8 ounces mascarpone cheese, softened |
1/2 cup sugar |
1 cup peanut butter chips |
cupcakes |
1 box dark chocolate or devils food cake mix |
ingredients listed for mix |
frosting |
4 ounces semisweet chocolate bar, broken into chunks |
1/3 cup plus 1 tablespoon sour cream |
purchased white frosting with decorating tip |
Directions:
1. For filling, in a medium bowl, combine mascarpone cheese and sugar. Stir in chips. Set aside.
2. For cupcakes, preheat oven to 350°F. Line 24 medium muffin pans with paper liners. Follow directions on cake mix package. Fill each muffin liner 2/3 full. Drop heaping teaspoon of filling on top center of each cupcake. Bake according to cupcake directions on mix package, usually 23-25 minutes. (The batter will cover the mascarpone filling during baking.) Remove from oven. Allow cupcakes to sit in pans 2 minutes. Remove cupcakes to rack and cool completely.
3. For frosting, place chocolate in a medium microwave-safe bowl. Cook at high power 1 minute. Stir; continue cooking at high power 30 seconds. Stir until chocolate is completely melted. Immediately stir sour cream gradually into melted chocolate, mixing until smooth. Immediately spread over completely cooled cupcakes*; let stand until chocolate is set, about 15 minutes. Using white frosting with drawing tip, form squiggles across the cupcake frosting.
4. Store covered at room temperature up to 2 days.
5. *If icing becomes too stiff, microwave at high power 5 seconds to soften.
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