the nOATbook Chocolate Cupcakes with Mascarpone Cream Icing

Chocolate Cupcakes with Mascarpone Frosting

Add in mascarpone cheese and continue to mix until stiff peaks form. In a piping bag fitted with a 1M star tip, fill the bag with frosting and pipe in a circular motion beginning from the edge and working upwards toward the center. As you approach the tip, begin to release pressure and pull straight upward to form a tip. Sprinkle with lemon zest.

Tiramisu Cupcakes with Mascarpone Frosting Cook This Again Mom

Transfer the cupcakes to a rack and let them cool completely. Make the chocolate Mascarpone frosting: Add the cocoa powder, the icing sugar and the milk to a small pot and stir to combine. Add the Mascarpone cheese and heat over low heat until hot. Remove from heat and add the chopped chocolate.

Salted Caramel Filled Cupcakes with Mascarpone Cream Caramel Frosting

Divide the batter between 12 cupcake liners or silicone molds. Fill liners until ⅔ full. Bake limoncello cupcakes in the center of a preheated oven at 175°C (350 F) for 18 to 22 minutes, until a skewer inserted into the center comes out clean. Cupcakes should be slightly golden brown.

Chocolate strawberry cupcakes with mascarpone frosting recipe

For the Cupcakes: Place an oven rack in the center of the oven and preheat to 325 degrees F. Combine the unsweetened chocolate and water in a small saucepan over medium-low heat.

the nOATbook Chocolate Cupcakes with Mascarpone Cream Icing

Reserve the cut out cake; it will be added back to the cupcake. Fill the hole with 1-2 teaspoons of cooled berry filling and then place the cut out piece of cake back on top. Pipe the vanilla mascarpone frosting on top of each cupcake and garnish with a fresh berry and/or sprinkles, if desired.

Chocolate Cupcakes with Mascarpone Frosting

Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, coffee/espresso powder, and salt. Cream the butter and sugar together. In an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, for about 3 minutes.

Chocolate Cupcakes with Mascarpone Frosting

Preheat your oven to 350F and line cupcake tins with 16 paper liners. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl using a hand or stand mixer with the paddle attachment, add the sugar and lemon zest.

Dark Chocolate Cupcakes with Almond Mascarpone Frosting

Raspberry Cupcakes. Preheat the oven to 350 degrees F. Line a 12-well cupcake pan and set aside. In a bowl, whisk together 1 1/4 cups flour, baking powder, and salt. Set aside. In a large mixing bowl, using an electric whisk on medium speed, cream together the butter and sugar until well combined and smooth.

Mini Gingerbread Cupcakes with Mascarpone Frosting Recipe

Preheat oven to 175c degrees and lightly grease a muffin mold. In a bowl of a mixer with a paddle-attachment put butter, sugar, salt and vanilla and whip until creamy, airy and soft. Add the eggs one at a time while whisking between additions. Add sour cream and whisk on medium speed until it is assimilated into the mixture.

Chocolate Mascarpone Cupcakes Your Cup of Cake

Bake the cupcakes until a toothpick inserted into the center comes out clean, or with just a few moist crumbs, 17 to 20 minutes. Cool completely. In the bowl of an electric mixer fitted with the whip attachment, whip the mascarpone and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.

Raspberry Mascarpone Cupcakes

In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar on medium speed until light and fluffy (2-3 minutes). Add eggs one at a time, beating just until combined in between. Scrape bowl as needed. Stir in vanilla and lemon zest and beat on low speed just until combined.

A Taste of Alaska Tiramisu Cupcakes with Mascarpone Cream

Heat oven to 350° F. Line a cupcake tin with papers or spray with baking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add eggs, egg yolk, milk, oil, and vanilla. Whisk until smooth. Ladle into muffin cups, filling each about 2/3 full. Bake for 20 minutes, or until cupcakes test done.

Chocolate Cupcakes with Mascarpone Frosting

Preheat the oven to 400 degrees F. Line 2 standard cupcake pans with 18 liners. Set aside. In a mixer, cream butter until smooth. Add the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes. Add the cocoa, espresso powder, baking soda, powder, and salt; mix well.

Keto Lemon Cupcakes topped with an irresistible mascarpone cheese

Lemon Cupcakes. Preheat the oven to 350°F and line a 12 cup pan with cupcake liners. Whisk the cake flour, baking powder, and salt together in a large bowl. In a separate bowl, whisk the melted butter, sugar, and lemon zest. Add in the eggs, vanilla, and lemon juice and whisk until fully combined.

the nOATbook Chocolate Cupcakes with Mascarpone Cream Icing

Preheat the oven to 175 ° C (350 ° F). Start whipping eggs and sugar on medium speed until the mixture is thick and pale. Add oil, vanilla paste and lemon zest and whisk together. Add half of the powder mixture and fold together, gently, using a whisk.

Vanilla Cupcakes with Mascarpone Cream and Berries Lil' Cookie

Preheat oven to 350°F. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water (add espresso powder to water if using), buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.