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.
Help, I've got lumps in my mascarpone. What to do?
Occasionally you get lumps in your mascarpone. This is typically 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.
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📖 Recipe
Ingredients
Chocolate cupcake
- 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
Mascarpone frosting
- 1 cup heavy cream
- 1 cup mascarpone
- ¼ cup confectioners sugar
- Food coloring optional
Garnish:
- 3 cup cotton candy optional
- colored sugar optional
Ingredients you need per step are listed below the step in Italic
Instructions
Chocolate cupcakes
- 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 heavy 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.
Garnish
- 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
Notes
Do not mix your batter too much 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: 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 in 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.
Mama Maggie's Kitchen says
Oh my word! I need this in my life.
Mihaela says
I thought you used chocolate spidies, LOL! They must be incredibly difficult to make, though. The cupcakes look perfect for this Halloween!
Kim says
This looks like something I could make for the grandkids this week. I know they'll love it. What a fun treat to include the cotton candy too!
Aya says
These cupcakes are so cute and perfect for Halloween! The frosting looks phenomenal, and the cotton candy is the perfect touch to these cupcakes. I can't wait for Halloween to make these!
Andréa says
Nice to hear Aya! Would love to see your cupcakes!
Andréa says
Thank you Kim! I'm sure your grandkids will love these!
Andréa says
The spidies are the only not edible piece. And I agree they're delicious for Halloween!
Lindsay says
These are so cute and perfect for Halloween!! Can't wait to make these again for my kids.
Andréa says
Great choice! And thank you!