Double Chocolate Cupcakes with Cherry Mascarpone Frosting for a Smooth Finish

Double Chocolate Cupcakes with Cherry Mascarpone Frosting for a Smooth Finish is filed under Chocolate and built around all-purpose flour 1 cup + 2 tablespoons, Dutch processed cocoa powder the highest quality possible, and espresso powder. Plan on 18 cupcakes.

Count on 29 minutes of prep, 20 minutes of cooking, 28 minutes of resting, about 49 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

• 1 cup all-purpose flour 1 cup + 2 tablespoons
• ½ cup Dutch processed cocoa powder the highest quality possible
• ½ teaspoon espresso powder
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter melted and slightly cooled
• 1 ¼ cup sugar
• 4 large eggs
• 4 ounces bittersweet chocolate melted (I used Ghirardelli 60%)
• 1 teaspoon vanilla extract
• 1 cup sour cream room temperature

For the Cherry Almond Compote

• 3 cups cherries pitted and quartered (you can chop smaller if you desire)
• 2/3 cup sugar
• ¼ teaspoon almond extract

For the Cherry Mascarpone Frosting

• 1 cup mascarpone cheese
• 4 ounces cream cheese not low-fat, not whipped. I used Philadelphia
• ½ cup powdered sugar sifted
• 1/3 cup cherry almond compote
• heavy cream as needed

How the cooking goes

To make the Cupcakes

1. Warm the oven to 350°. Line two muffin tins with 18 cupcake liners.
2. In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder and salt; keep it to one side.
3. In the bowl of a electric mixer fitted with the paddle attachment beat the butter and sugar together on high until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl as needed. Add the melted chocolate and mix to incorporate.
4. Reduce mixer speed to low and alternately add flour mixture and sour cream beginning and ending with flour, scraping down the sides of the bowl as needed. You did three additions. You want to stop mixing as soon as the last of the flour has been incorporated.
5. Portion the batter into the prepared muffin tins. The batter should almost reach the top of the liner. Bake in preheated oven 15 to 20 minutes or until a cake tester inserted into the center comes out with a few clinging crumbs.
6. After 2 minutes, remove to a wire rack and allow it to cool until it is no longer warm before filling or frosting.

To make the Compote

1. If you are going to fill your cupcakes with compote or use it in the frosting, then start your compote as soon as the cupcakes go in the oven. Or you could make it the night before.
2. Taste your cherries. the cherries were somewhere in between tart and sweet. Adjust your sugar accordingly. Mix sugar and cherries in a small saucepan and cook over a moderate flame, stirring now and then, until the sauce thickens. You cooked mine for almost an hour, but if you want to speed it up then mix 1 teaspoon of cornstarch with a little warm water and add to the compote, stirring and continuing to cook.
3. In the last 15 minutes add the almond extract.
4. Allow it to cool until it is no longer warm before filling cupcakes or using in the frosting. You can store it in the refrigerator overnight if desired.
5. When it is time to fill the cupcakes make a small hole with a paring knife, eat the piece of cake, and fill hole with the desired amount of compote.

To make the frosting

1. Puree the cherry compote or cherry preserves; keep it to one side.
2. In a mixing bowl beat mascarpone, cream cheese and sugar until light and creamy with a hand mixer on high. Add the cherry compote or preserves. Continue to beat until the cherries are incorporated. Add heavy cream 1 teaspoon at a time until the frosting is at a piping or spreadable consistency.
3. Pipe or spread onto cupcakes.
4. Store in the refrigerator but let come almost to ambient temperature before serving.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Chocolate, open Old Fashioned Chocolate Fudge for the Home Table and Chocolate Fudge Pie Cooled Before Slicing.