Halloween Cupcakes with Mascarpone Whipped Cream
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!
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
1. Cotton candy: You can get cotton candy at online candy stores or fairs.
2. 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 homemade vanilla extract (and indeed, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
3. About mixing:
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:
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.
Nutrition
Calories: 372kcal | Carbohydrates: 31g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 139mg | Fiber: 1g | Sugar: 20g | Vitamin A: 875IU | Vitamin C: 0.2mg | Iron: 1mg
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