CHOCOLATE MASCARPONE FROSTING RECIPES RECIPES
MOIST CHOCOLATE CUPCAKE RECIPE (AND A MASCARPONE FROSTING)
Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the cupcakes: transfer the flour, the cocoa, the salt, the baking powder, and the sugar in a bowl and mix to combine. Make a large well in the center and add the olive oil, the egg, the coffee, the brandy, and the vanilla. Beat with a whisk until just combined.
- Bake: Divide the batter into 11 cupcake liners and bake for 20 - 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Don't overbake.Transfer the cupcakes to a rack and let them cool completely.
- Make the chocolate Mascarpone frosting: Add the cocoa powder, the icing sugar and the milk to a small pot and stir to combine. Add the Mascarpone cheese and heat over low heat until hot. Remove from heat and add the chopped chocolate. Stir well until the chocolate is melted (if all the chocolate is not melted return to heat and stir until the mixture is smooth).Refrigerate until the frosting reaches a spreading consistency. If the frosting gets too stiff, let it come to room temperature
- Frost the cupcakes: work the frosting with a spatula to make it soft and transfer it into a piping bag (a star tip number 1M is recommended). Frost the cupcakes and sprinkle with chocolate sprinkles. Eat.
Nutrition Facts : Calories 336 kcal, ServingSize 1 serving
WHITE CHOCOLATE MASCARPONE FROSTING RECIPE - FOOD.COM
Make and share this White Chocolate Mascarpone Frosting recipe from Food.com.
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours
Yield 2 cups
Number Of Ingredients 3
Steps:
- In a small pan, warm the cream over medium heat till it feels hot, don't let it simmer. Place the chocolate in a heatproof bowl and pour the warm cream over top. Whisk till the chocolate melts. set bowl in ice bath till chilled. Place a piece of plastic wrap on the surface of the mixture and a second one over the bowl and place in fridge for 4 hours (can be done 1 day ahead) In the bowl with electric mixer fitted with whisk attachment, combine the cheese and half the white chocolate mixture and whip 2 minutes till mixed. Add he remaining chocolate mixture and mix on high till frosting hold a peak.
- **Mascarpone cheese is from Italy and is sold in small tubs in most stores. Yield is approx but it is enough to frost 12-16 cupcakes.**Time indicated is chill time.
Nutrition Facts : Calories 1432, FatContent 124.4, SaturatedFatContent 76.8, CholesterolContent 341.9, SodiumContent 192.4, CarbohydrateContent 73.8, FiberContent 0, SugarContent 67.2, ProteinContent 11.5
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