Chocolate Cupcakes with Chocolate, Cocoa & Mascarpone Frosting
Channel: Wealth of Wisdom
Date: 19/04/2020

Cupcakes Ingredients
3/4 cup (95g) all-purpose flour (spoon & leveled)
1/2 cup (45g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup heavy cream mix with 1 tablespace lemon juice 
Some chocolate chips
1 teaspoon Espresso granules or any coffee granules mixed with 1 cup of Hot Water
Blueberries for topping or any small fruit is OK.

Cupcakes Instructions
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14/15 cupcakes. Set aside. Optional put some chocolate chips in the liners.

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then heavy cream/lemon juice mixture. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.

Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frost cooled cupcakes however you’d like. You can use any piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.


Frosting Ingredients:
1/4 Heavy Cream
2 Tablespoons Cocoa Power
3/4 cup Icing Sugar
1/4 semi-sweet chocolates
1/2 cup of Mascarpone

Frosting making:
Heat heavy create in low fire, melt those chocolate bits. Mix in Cocoa powder until incorporated.
Chocolate & Cocoa mixture cools down, mix Mascarpone and icing sugar using a hand mixer.

Use any piping tip you like to apply the frosting.  Let those cupcakes sit in the fridge until frosting firmed before serving.


++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++John 4:34
34 “My food,” said Jesus, “is to do the will of him who sent me and to finish his work.

To God Be The Glory!

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