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Close up of chocolate cupcakes.
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Mascarpone Buttercream Topped Chocolate Cupcakes

These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!
Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: North American
Keyword: chocolate, cupcakes, mascarpone cheese
Servings: 12 cupcakes
Calories: 308kcal
Author: Julia Pinney

Ingredients

For the cupcakes:

  • 1/2 cup cocoa powder
  • 1 cup boiling water
  • 1 1/3 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter at room temperature
  • 1 cup granulated white sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract

For the frosting:

  • 1/2 Cup butter at room temperature
  • 1/3 Cup Mascarpone cheese
  • 2 cups icing sugar
  • 2 Tablespoons cream
  • 1 Teaspoon vanilla
  • Food colouring optional
  • Fresh raspberries for decorating
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
  • In a small bowl, combine the cocoa powder with the boiling water. Stir until the cocoa powder dissolves. Leave to cool.
  • In a medium bowl, combine the flour ,baking powder and salt. Whisk to combine and set aside.
  • In the bowl of your electric mixer, beat the butter on high for about a minute. add the sugar and beat on high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
  • Add the dry ingredients to the wet ingredients and mix on low until just combined, about one minute. Pour in the cocoa powder mixture and mix on low for about 30 - 60 seconds until combined.
  • Divide the batter among the 12 prepared cupcake tins. Bake between 18 - 22 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a wire rack to cool completely.
  • While your cupcakes are cooling make your frosting. In the bowl of your electric mixer, mix the butter on high speed until smooth. Mix in the Mascarpone cheese on high speed for about 1-2 minutes until completely combined and smooth. Sift in the icing sugar, mixing as you go. Add the cream and vanilla and mix until you have a smooth consistency. Mix in food colouring if you are using.
  • Put the frosting in a piping bag with a star attachment. Pipe the frosting by swirling the pastry in a circular motion from the outside working inwards. Top with a raspberry. Store in an airtight container up to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Mascarpone Buttercream Topped Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 308 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 93mg31%
Sodium 296mg13%
Potassium 129mg4%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 683IU14%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.