Chocolate Strawberry Cupcakes with Mascarpone Frosting Recipe – These irresistible chocolate strawberry cupcakes with mascarpone frosting are like no other cupcakes you had before. They start with melted chocolate …. And you know how I feel when a recipe starts with melted chocolate. Makes my heart sing!
Servings: 18
Ingredients
Chocolate strawberry cupcakes
4 oz baking semi-sweet chocolate, roughly chopped
1/2 cup butter, diced
2/3 cup strawberry preserve
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
4 eggs, room temperature
1 1/2 cups self raising flour
1/2 cup butter, diced
2/3 cup strawberry preserve
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
4 eggs, room temperature
1 1/2 cups self raising flour
Mascarpone Frosting
1/2 cup butter, room temperature
8 oz mascarpone cheese, room temperature
4 cups Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
8 oz mascarpone cheese, room temperature
4 cups Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
Instructions
- Heat the oven to 350F. Line 18 cupcake cups with paper liners. Set aside.
- In a microwavable bowl place the chocolate and the butter. Microwave in 15-20 seconds increments stirring when it stops, until the chocolate is melted and gets a smooth consistency.
- Refrigerate for 5 minutes or cool for 15-20 at room temperature until cooled slightly. (have enough patience to chill it, otherwise the eggs will start to cook).
- Pour the chocolate mixture into a mixing bowl.
- Add the strawberry preserve, sugar and mix well.
- Stir in the eggs and beat to combine.
- Gently fold in the flour and stir until there’s no more flour showing.
- With an ice-cream scoop, spoon the batter into the prepared paper liners.
- Bake for about 16-18 minutes, until firm to the touch and/or a toothpick inserted in the middle comes out clean.
- Cool completely before frosting.
Mascarpone frosting
- Add butter and mascarpone cheese to a mixing bowl.
- With the paddle attachment on, beat on medium low speed until smooth and fluffy.
- Lower the mixer’s speed to low and slowly, beat in the powder sugar, 1/22 cup at a time, mixing well after each addition.
- Once all the sugar is added, beat in the vanilla extract and increase the mixer’s speed to medium. Beat for 1 more minute.
- Spoon the frosting into a piping bag and frost the cupcakes.
- Decorate with a fresh strawberry, grated chocolate or a piece of chocolate. Optional.
Source: atreatsaffair.com