I'm contemplating baking a different cupcake each week for the one day I work at the office. It seems like a good opportunity to get feedback while showcasing my skills. This is my second recipe from Betty Crocker The Big Book of Cupcakes.
This frosting is fantastic, even before you add the whipped cream. I might have to play around with mascarpone frosting more in the future.
Dark Chocolate Chip-Mascarpone Cupcakes
2 cups flour
3 tsp. chile powder
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
1 tsp. vanilla
1/2 cup mascarpone
3/4 cup dark chocolate chips. coarsely chopped
6 oz. cream cheese, softened
1/4 cup mascarpone
1/4 cup powdered sugar
4 tsp. Marsala wine or dark rum
1 1/3 cups whipping cream
2 tsp. grated dark chocolate
Preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.
In medium bowl, combine flour, chile powder, baking soda, salt and baking powder. In a small bowl, combine water and cocoa.
In a large bowl, beat shortening on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in vanilla and mascarpone. On low speed, alternately add flour and cocoa, starting and ending with flour. Beat just until blended. Stir in chocolate chips.
Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.
To make frosting, cream together cream cheese and mascarpone. Beat in powdered sugar and Marsala. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread frosting onto each cupcake. Top cupcakes with a sprinkling of chocolate.