Chocolate Cupcakes
These chocolate cupcakes made from simple everyday ingredients are moist, fluffy and super easy to make. Silky smooth mascarpone cream makes a rich topping. If you are a fan of cupcakes made from scratch, this cupcake recipe is a must-try.
Equipment
- 12-Cup Muffin pan
Ingredients
- 200 g cake flour sifted
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 200 ml plain yogurt room temperature
- 30 g unsweetened cocoa powder not Dutch process
- 70 ml vegetable oil
- 1 teaspoon baking powder (make sure it’s not expired)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Mascarpone Cream Icing:
- 250 g mascarpone cheese chilled
- 300 ml heavy whipping cream cold
- 100 g icing sugar
- 1 teaspoon vanilla extract
- dark chocolate to decorate (optional)
Chocolate Ganache Filling (Optional)
- 6 oz semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Instructions
Cupcakes:
- Adjust oven rack to middle position and heat oven to 340 degrees F. Line standard muffin tin with cupcake liners, lightly spray liners with non-stick spray and set aside.
- In a medium bowl, sift or whisk together flour, cocoa powder, baking soda baking powder and salt.
- In a separate large bowl, combine the eggs and sugar. Using a hand mixer, mix the Ingredients together on low until they are just combine. Increase the speed to high and beat for 2 minutes until light and fluffy.
- Add in the oil, yogurt, vanilla extract and mix until incorporated. Scrape down the sides of the bowl and continue to mix until everything is well combined.
- Add half of the dry ingredients to the wet Ingredients and use a rubber spatula to make sure all the Ingredients are well mixed. Repeat with the remaining dry Ingredients. Stir until just combined (don't over-mix or cupcakes will be dense and dry).
- Evenly divide the cupcake batter into prepared cupcake tin. Bake in a 340 degrees Fahrenheit oven for 25 minutes until a toothpick comes out clean when inserted into the middle of a cupcake.
- Let the cupcakes cool in pan for 10 minutes; transfer to a wire rack to cool completely before frosting.
Mascarpone Cream Icing:
- While the cupcakes are cooling, combine the mascarpone cheese, icing sugar. Mix on medium speed with a hand mixer for 1-2 minutes until soft peaks form. In a separate bowl, add the double cream and whisk with an electric whisk until it reaches soft but stiff peaks. Add the mascarpone mixture to the cream and gently fold, until mixture comes together. Add the vanilla and fold it all together until smooth. Place the frosting in the fridge until ready to use.
To Decorate:
- When the cupcakes have cooled completely, fit a piping bag with a round tip piping nozzle and fill it with mascarpone cream icing. Pipe swirls on top of each cupcake then top with some grated or shaved dark chocolate. Serve immediately, or leave in the fridge and remove 10 minutes before serving.
Chocolate Ganache Filling (Optional)
- To make the ganache filling, add the chocolate chips and vanilla extract to a medium sized bowl. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow the chocolate and cream to sit for 3-5 minutes, then whisk together until smooth. Set aside to cool until at least room temperature. You could also refrigerate it until cold. There is a few different ways to fill the cupcakes: Scoop the filling into a pipping bag fitted with a round tip and poke it into the center of each cupcake to pipe the filling in.If you don’t have a bag, you can cut a hole in the center and spoon in the filling.
Notes
Why Room Temperature: All the refrigerated items should be at room temperature so the batter mixes together easily and evenly.
Nutrition
Calories: 385kcalCarbohydrates: 25gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 64mgSodium: 46mgPotassium: 150mgFiber: 2gSugar: 11gVitamin A: 824IUVitamin C: 0.2mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!