Dark Chocolate Cupcakes with Almond Mascarpone Frosting

the scent of green bananas chocolate cupcakes with mascarpone cheese

For the Cupcakes: Place an oven rack in the center of the oven and preheat to 325 degrees F. Combine the unsweetened chocolate and water in a small saucepan over medium-low heat.

Best Keto Red Velvet Cupcakes with Mascarpone Cheese Frosting

Vanilla Funfetti Cupcakes. Preheat the oven to 175°C (350F). Line a cupcake tin with cupcake liners. In a medium-sized bowl, sift and mix flour, salt, and baking powder and set aside. Place softened butter in a large bowl of a stand mixer fixed with the paddle attachment.

Mini Gingerbread Cupcakes with Mascarpone Frosting Recipe

Raspberry Cupcakes. Preheat the oven to 350 degrees F. Line a 12-well cupcake pan and set aside. In a bowl, whisk together 1 1/4 cups flour, baking powder, and salt. Set aside. In a large mixing bowl, using an electric whisk on medium speed, cream together the butter and sugar until well combined and smooth.

Dark Chocolate Cupcakes with Almond Mascarpone Frosting

Bake the cupcakes until a toothpick inserted into the center comes out clean, or with just a few moist crumbs, 17 to 20 minutes. Cool completely. In the bowl of an electric mixer fitted with the whip attachment, whip the mascarpone and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.

the nOATbook Chocolate Cupcakes with Mascarpone Cream Icing

For the frosting: Whip the butter and mascarpone on high speed until light and fluffy. Add the powdered sugar one cup at a time, whipping on high speed between each addition and scraping down the sides of the bowl. Scrape the seeds out of the vanilla bean and add them to the frosting, along with the heavy cream and salt.

Raspberry Mascarpone Cupcakes

In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar on medium speed until light and fluffy (2-3 minutes). Add eggs one at a time, beating just until combined in between. Scrape bowl as needed. Stir in vanilla and lemon zest and beat on low speed just until combined.

Salted Caramel Filled Cupcakes with Mascarpone Cream Caramel Frosting

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.

the nOATbook Chocolate Cupcakes with Mascarpone Cream Icing

Preheat the oven to 350 and line the muffin pan cups with cupcake liners. In a large mixing bowl, mash the strawberries with a fork. Add sugar, vegetable oil, egg, buttermilk and vanilla. Whisk well until all incorporated. Add flour, baking powder, baking soda and salt. Whisk until all smooth and combined.

Keto Lemon Cupcakes topped with an irresistible mascarpone cheese

Preheat your oven to 350F and line cupcake tins with 16 paper liners. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl using a hand or stand mixer with the paddle attachment, add the sugar and lemon zest.

Tiramisu Cupcakes with Mascarpone Frosting Cook This Again Mom

Fill the middle of each cupcake with 1-2 teaspoons. of cooled strawberry filling and top with some of the cut out sponge to seal the top. Frost the cupcakes with mascarpone-buttercream frosting. Top with halved strawberries and chocolate shavings as desired. Store the cupcakes in a refrigerator until ready to serve.

Chocolate Cupcakes with Mascarpone Frosting Kirbie's Cravings

Preheat the oven to 400 degrees F. Line 2 standard cupcake pans with 18 liners. Set aside. In a mixer, cream butter until smooth. Add the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes. Add the cocoa, espresso powder, baking soda, powder, and salt; mix well.

A Taste of Alaska Tiramisu Cupcakes with Mascarpone Cream

Preheat oven to 350°F. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water (add espresso powder to water if using), buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.

Tiramisu Cupcake >whipped mascarpone cheese icing vanilla bean

Divide the batter between 12 cupcake liners or silicone molds. Fill liners until ⅔ full. Bake limoncello cupcakes in the center of a preheated oven at 175°C (350 F) for 18 to 22 minutes, until a skewer inserted into the center comes out clean. Cupcakes should be slightly golden brown.

Chocolate Cupcakes with Mascarpone Frosting

Heat oven to 350° F. Line a cupcake tin with papers or spray with baking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add eggs, egg yolk, milk, oil, and vanilla. Whisk until smooth. Ladle into muffin cups, filling each about 2/3 full. Bake for 20 minutes, or until cupcakes test done.

Chocolate Cupcakes with Mascarpone Frosting

Preheat the oven to 175 ° C (350 ° F). Start whipping eggs and sugar on medium speed until the mixture is thick and pale. Add oil, vanilla paste and lemon zest and whisk together. Add half of the powder mixture and fold together, gently, using a whisk.

Chocolate Mascarpone Cupcakes Your Cup of Cake

Reserve the cut out cake; it will be added back to the cupcake. Fill the hole with 1-2 teaspoons of cooled berry filling and then place the cut out piece of cake back on top. Pipe the vanilla mascarpone frosting on top of each cupcake and garnish with a fresh berry and/or sprinkles, if desired.