Chocolate Mascarpone Cupcakes with Peanut Butter Frosting

Inspiration: Childhood favorite combination: Chocolate & Peanut Butter

Creation: Chocolate Mascarpone Cupcakes with Peanut Butter Frosting




Cupcakes Preheat: 350 degrees

  • 1 Box Extra Moist Chocolate Fudge Cake Mix
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 1 8oz pkg Mascarpone


  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 5 TBSP butter: softened
  • 3/4 tsp vanilla
  • 1/4 tsp kosher salt
  • 1/3 cup heavy cream



  • Mix eggs, oil & mascarpone with mixer on low-medium until blended & creamy
  • Add cake mix & blend with mixer on medium-high until all liquid is absorbed & most of the lumps are gone (Be careful not to over mix or cupcakes will be dry)
  • Line mini cupcake tins (2)
  • Use a small ice cream scoop & spoon the mixture into each tin
  • Bake cupcakes 18 minutes or until toothpick when inserted comes out clean
  • Remove & allow to cool on wire racks before frosting



  • Mix powdered sugar, peanut butter, butter, vanilla & salt on low-medium speed until blended & creamy
  • Pour in heavy cream
  • Mix until light & smooth

Plate Up:

  • Once cupcakes have completely cooled use spatula or knife to apply frosting to each cupcake
  • Place on desired serving plate or platter & serve

As a child most people love Reese Peanut Butter Cups…as adults you will love the grown up way of combining chocolate, mascarpone & peanut butter!





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