Halloween cupcakes with mascarpone whipped cream are creamy chocolate cupcakes with a dollop of mascarpone frosting and cotton candy. A treat that hits the spot for Halloween. And isn't it Halloween? Then this cupcake with mascarpone frosting is also irresistibly delicious without the extras!
Halloween Cupcakes with Mascarpone Whipped Cream
This cupcake recipe is a basic recipe that you can always use when you want to make chocolate cupcakes. It is creamy, airy, and has a delicious chocolate taste. And that basic recipe also applies to the mascarpone frosting.
Delicious on a vanilla cupcake, but also good to combine with chocolate. The Mascarpone frosting is very easy to make. And it has a creamy taste. Two basic recipes in one blog.
Mascarpone or cream cheese frosting, what is the difference?
When frosting is made, it is often based on cream cheese or mascarpone. But what is the difference, and can you replace them?
The difference is mainly in taste. Mascarpone is a bit softer and less pronounced. There is also a difference in making the recipe. First, you mix cream cheese with butter and mix until it is lump free. Then, the mascarpone frosting is mixed with cream.
Recipe of cream cheese frosting
If you can't get any mascarpone, make a cream cheese frosting by mixing ½ stick (50 grams) of unsalted butter with four oz. (100 grams) of cream cheese, ½ teaspoon of vanilla extract, a pinch of salt, and 2 cups (250 grams) of confectioner's sugar. Mix everything well.
This frosting is sufficient for this recipe.
Help, I've got lumps in my mascarpone. What to do?
Sometimes you get lumps in your mascarpone. This is often caused by a temperature difference in the added ingredients. But how do you solve it?
- Method 1: Put the mascarpone in a bowl and hang it over a pan of hot water (au bain-Marie). Beat the mascarpone until the lumps are gone, and allow it to cool to room temperature.
- Method 2: Heat the mascarpone in the microwave for a few seconds and then whisk well. Repeat until the mascarpone is smooth again. Let it cool to room temperature.
What do you need for Mascarpone Frosting Cupcakes for Halloween?
To prepare these Halloween cupcakes with Mascarpone Whipped Cream, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Cocoa - For the chocolate flavor in a cupcake.
- Hot water - To dissolve the cocoa.
- Self-rising flour - Self-rising flour is flour mixed with baking powder. You can also replace this by mixing 1 ¼ cups (150 grams) of flour and ½ teaspoon baking powder.
- Salt - A pinch of salt balances the flavor.
- Butter - Butter, unsalted. Remove the butter from the refrigerator half an hour before use, so it is at room temperature.
- Sugar - "Normal" sugar. Sometimes it is advised to use fine sugar. That dissolves better in the cupcakes. I've tried it, but it doesn't matter much for the result.
- Eggs - bind the batter when baking. Use eggs, size L.
- Vanilla Extract - If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make vanilla extract (and indeed, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Sour Cream - Adding sour cream to the batter makes the cake creamy (not dry).
Mascarpone Whipped Cream
- Cream and Mascarpone - You get a mascarpone frosting by whipping the cream with the mascarpone. Make sure you buy a cream that can be whipped.
- Confectioner's sugar - Because the cream mixture stiffens quickly, use confectioner's sugar. It dissolves quickly and mixes well. Ordinary sugar would give crystals in the result.
- Cotton Candy (optional) - Cotton candy can be obtained from online candy stores and fairs.
How to prepare Chocolate Halloween Cupcakes with Mascarpone frosting
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Melt the butter with the sugar. Place in a bowl and beat on medium speed for 5 minutes. Add the cocoa paste, eggs, and vanilla batter, and mix until smooth. Turn the mixer to low and mix in the self-raising flour and salt. Mix until just blended. Then add the sour cream and mix it in slowly.
- Divide between the cupcake cases and bake for 20 minutes in a preheated oven at 350 °F (180 °C). Let stand for 5 minutes and release on a wire rack. Let cool to room temperature.
- Put the cream in a bowl and mix until stiff. In a second bowl, combine the mascarpone with the icing sugar on a low setting until well blended. Spoon the whipped cream into the mascarpone and mix well.
- Put the mascarpone frosting in the piping bag and make a swirl on the cooled chocolate cupcakes.
Serving - Do you want to make the cupcakes in Halloween style? Then drape some cotton candy on top of the mascarpone frosting just before you serve it (not before, otherwise, the sugar in the cotton candy will melt away).
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cupcake and muffin pan
- Hand Mixer
- Halloween paper cupcake baking forms
- piping bag
- Wilton icing tip #1A
- 4 tablespoons Dutch unprocessed cocoa
- ¼ cup hot water
- 1 stick butter unsalted
- 1 cup sugar
- 2 eggs size M, room temperature
- 1 teaspoon vanilla extract
- 1¼ cup self-rising flour
- ¼ teaspoon salt
- 6 tablespoons sour cream
- 1 cup cream
- 1 cup mascarpone
- ¼ cup confectioners sugar
- Food coloring optional
- 3 cup cotton candy optional
- colored sugar optional
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 350 °F or 320 °F
- Put the cupcake paper forms in the tin.
- Mix the cocoa with the hot water until you get a smooth paste.4 tablespoons Dutch unprocessed cocoa, ¼ cup hot water
- Melt the butter with the sugar in a saucepan over low heat.1 stick butter, 1 cup sugar
- In a bowl, mix the butter mixture for about 5 minutes at medium speed.
- Add the egg, vanilla, and cocoa paste.2 eggs, 1 teaspoon vanilla extract
- Set the mixer speed to low.
- Add the flour and salt and mix until just added.1¼ cup self-rising flour, ¼ teaspoon salt
- Finally, add the sour cream.6 tablespoons sour cream
- Divide the batter over the cupcake tins.
- Bake in the oven for 20 minutes, let stand for 5 minutes and then remove them from the baking tin.
- Allow cooling further to room temperature.
Mascarpone Whipped Cream
- Put the cream in a bowl and mix with the mixer until it is stiff.1 cup cream
- Optional: if you want a colored frosting, add the desired color to this step. Make it a little more intense than you want because you will mix the cream with mascarpone, softening the color.Food coloring
- Mix the mascarpone with the confectioner's sugar in a second bowl until well blended.1 cup mascarpone, ¼ cup confectioners sugar
- Add the whipped cream to the mascarpone mixture and mix with a spatula until done.
- Put the frosting in a piping bag and pipe a tuft of frosting on each cupcake. I used Wilton tip 1A for this.
- Put some cotton candy on the frosting and garnish with a spider (warn everyone that the spider is not edible).3 cup cotton candy
- Optional: sprinkle some colored sugar on the cotton candycolored sugar
Do not mix your batter too much and/or too long. If it contains too much air, the batter will rise too quickly in the oven and collapse in the center when done. Follow the times and descriptions in the recipe. 4. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient. Bake your cupcakes in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the stove. 5. - doneness Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, other times they get hotter). And if you're new to your range, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three easy ways:
- Shake the mold lightly. If the tops of the cupcakes move, they are not done.
- Press your finger on the center of a cupcake. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
- Refrigerator - Cupcakes without topping: Wrap the cupcakes in plastic wrap or store them in an airtight container for three days.
- Freezer - Cupcakes without topping: you can freeze the cupcakes. First, wrap them in aluminum foil and put everything in a bag or airtight container. This way, you can keep them for up to two months.
- Chocolate cupcakes with mascarpone frosting - Once you have applied the mascarpone topping, you cannot store them properly. You can keep them in the fridge for a few hours.