Chocolate Mascarpone Cupcakes with Peanut Butter Frosting

Inspiration: Childhood favorite combination: Chocolate & Peanut Butter

Creation: Chocolate Mascarpone Cupcakes with Peanut Butter Frosting

 

 

What:

Cupcakes Preheat: 350 degrees

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

Frosting:

• 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

How:

Cupcakes

• 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

How:

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!

Ciao’

 

 

Mascarpone Cupcakes w/ Raspberry Glaze

Inspiration: Adaptation recipe from Giada De Laurentiis

Creation: Mascarpone Cupcakes with Raspberry Glaze & Grated Chocolate

 

What:

• 8 oz Mascarpone (Italian Cream Cheese): softened
• 2 Egg Whites
• 1/4 cup vegetable oil
• 1 cup water
• 1 White Cake Mix (Extra Moist)
• 1/3 cup frozen raspberries: thawed
• 2 1/2 cups powder sugar
• 1 chocolate bar: grated 

How: Preheat: 350, Place cupcake liners in muffin tin

White Cupcakes

• Mix mascarpone, egg whites and vegetable oil until creamy
• Add cake mix & water and mix for about 3 minutes: mixture should be smooth
• Using ice cream scoop put 1 scoop into each cupcake liner
• Bake: 18 – 20 minutes – puffed & golden

• Allow to completely cool on wire rack before glazing

Raspberry Glaze

• Puree raspberries in small food processor or blender
• Whisk raspberry puree into the powdered sugar
• Using frosting spreader or the back of a spoon frost the cupcakes with glaze
• Sprinkle with grated dark chocolate
• Allow cupcakes to sit so the glaze will set & firm

Simple & delictable! Cupcakes were light & fluffy and the raspberry glaze gave it a kick while the chocolate added a touch of sweetness. Absolute perfection!

Ciao’