Dark Chocolate Chip-Mascarpone Cupcakes

Dark Chocolate Chip-Mascarpone Cupcakes

Guests will be sure to save room for dessert when they spy these decadent cupcakes.

Prep Time

50

Minutes

Total Time

1:50

Hr:Mins

Makes

27

cupcakes

Cupcakes
2
cups Gold Medal® all-purpose flour
1 1/4
teaspoons baking soda
1
teaspoon salt
1/4
teaspoon baking powder
1
cup hot water
2/3
cup unsweetened baking cocoa
3/4
cup shortening
1 1/2
cups granulated sugar
2
eggs
1
teaspoon vanilla
1/2
cup mascarpone cheese (from 8-oz container)
3/4
cup dark chocolate chips, coarsely chopped
Topping and Garnish
2
packages (3 oz each) cream cheese, softened
1/4
cup mascarpone cheese (from 8-oz container)
1/4
cup powdered sugar
4
teaspoons Marsala wine or dark rum
1 1/3
cups whipping cream
2
teaspoons grated semisweet baking chocolate
  1. Heat oven to 350°F. Place paper baking cup in each of 27 regular-size muffin cups.
  2. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla and 1/2 cup mascarpone cheese. Stir in chocolate chips. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  4. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  6. In another large bowl, beat cream cheese and 1/4 cup mascarpone cheese with electric mixer on medium speed until smooth and creamy. Beat in powdered sugar and wine. In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread topping on cupcakes, using about 2 heaping tablespoons on each. Sprinkle with grated chocolate.
Makes 27 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a special Mother's Day brunch, serve these cupcakes in a decorative cupcake stand.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 250
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 7g,
    • Trans Fat 1g),
  • Cholesterol 45mg;
  • Sodium 180mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 1g,
    • Sugars 15g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.