Simple & Easy Chocolate Cupcakes Recipe – Juicy chocolate cupcakes with a creamy, chocolatey frosting with mascarpone and espresso. This recipe is super delicious and melts in your mouth.
Servings: 12
INGREDIENTS
FOR THE DOUGH
150 g Sugar
2 Eggs
100 g Flour
40 g Cocoa powder
½ tsp Baking powder
1 pinch Salt
100 g Cream
100 ml hot espresso
FOR FROSTING & DECORATION
30 g Cocoa powder
50 ml hot espresso
175 g soft butter
75 g Icing sugar
1 pinch Salt
100 g Mascarpone
30 g Chocolate flakes
INSTRUCTIONS
Place the muffin cases in the muffin tin and preheat the oven to 180°C (160°C for a fan oven). Cream the softened butter with the sugar, gradually add the eggs to the butter-sugar mixture. Mix the flour with baking powder and cocoa powder and sieve 2 times, add to the mixture and stir until all ingredients are combined.
Add salt, cream and espresso and stir briefly, the dough becomes more liquid and can be portioned better. An ice cream scoop is a great help for even filling, but 2 tablespoons can also be used. Bake cupcakes in a preheated oven for 20-25 minutes.
For the frosting chocolate in a water bath with constant stirring, melt. Set aside and allow to cool. (The best way to test the temperature is to hold some chocolate to your lower lip, it should feel cold. Then the chocolate has the right temperature.)
Mix the cocoa powder and the hot espresso together until a chocolate paste forms. Cream the butter and powdered sugar. This can take up to 7 minutes!
Add the cooled chocolate, salt, mascarpone and the chocolate paste to the butter mixture and mix everything together briefly on a low setting. Here it is important that you really only stir for 5 seconds until all the ingredients are mixed together. Put the frosting in a piping bag and pipe a rosette. Decorate the cupcakes with chocolate shavings.
NOTES
If you don’t have or want to use espresso at home, you can simply replace it in equal parts with hot water.
Source: einfachbacken.de