Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling π§π«
Dark Chocolate Cupcakes with Whipped Blackberry Mascarpone Filling π§π«
Prep Time: 30 minutes | Cooking Time: 18-20 minutes | Total Time: 50 minutes
Kcal: 280 kcal | Servings: 12 cupcakes
_____Ingredients:_____
For the cupcakes:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the filling:
8 oz mascarpone cheese, softened
1/2 cup powdered sugar
1 cup fresh blackberries, plus extra for garnish
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
Fresh blackberries, for garnish
_____Directions:_____
Preheat the oven to 350Β°F (175Β°C). Line muffin tin with cupcake liners.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
Gradually stir in boiling water until the batter is smooth.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling and frosting.
To make the filling, in a medium bowl, beat mascarpone cheese and powdered sugar until smooth. Gently fold in blackberries.
Using a sharp knife or an apple corer, remove the center of each cupcake and fill with the blackberry mascarpone mixture.
To make the frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Stir in heavy cream and vanilla extract.
Frost the filled cupcakes with chocolate frosting and garnish with fresh blackberries.
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