Best 3 Chocolate Cupcakes With Chocolate Mascarpone Filling And Zinfandel Buttercream Recipes
Indulge in a symphony of flavors with our decadent chocolate cupcakes, filled with a velvety chocolate mascarpone center and topped with a luscious Zinfandel buttercream. These cupcakes are a true masterpiece, combining the richness of chocolate with the tangy sweetness of Zinfandel wine, creating an unforgettable taste experience. Discover the secrets behind these divine treats and embark on a culinary journey that will tantalize your taste buds.
**Chocolate Cupcakes:**
- Crafted with premium cocoa powder and a touch of espresso powder for enhanced depth of flavor.
- Baked to perfection, resulting in a moist and fluffy texture that melts in your mouth.
**Chocolate Mascarpone Filling:**
- A luscious blend of mascarpone cheese, melted chocolate, and a hint of vanilla extract.
- Smooth and creamy, it adds an irresistible layer of richness to each cupcake.
**Zinfandel Buttercream:**
- A unique and flavorful twist on classic buttercream, made with Zinfandel wine.
- The wine imparts a subtle fruity sweetness and a hint of spice, creating a perfectly balanced topping.
CHOCOLATE CUPCAKES
Chocolate cupcakes are the ultimate party food. Make some for your next party!
Provided by Ladan M Miller
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g
CHOCOLATE CHIP AND MASCARPONE CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- 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. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
- Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
- Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
- For the Ganache:
- Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
- Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
- Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.
CHOCOLATE CUPCAKES
Whip up a batch of simple chocolate cupcakes for a party, coffee morning or afternoon tea. Top with buttercream, or perhaps a cream cheese frosting
Provided by Member recipe by lovelessons
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
- Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.
Nutrition Facts : Calories 122 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
Tips:
- To ensure your cupcakes have a moist and tender crumb, make sure to measure your ingredients accurately and don't overmix the batter.
- For a richer chocolate flavor, use high-quality cocoa powder and dark chocolate.
- To prevent the cupcakes from sticking to the pan, grease and flour the pan thoroughly before pouring in the batter.
- To make sure the cupcakes are cooked through, insert a toothpick into the center of a cupcake and if it comes out clean, they are done.
- While the cupcakes are cooling, prepare the chocolate mascarpone filling and Zinfandel buttercream. Make sure the mascarpone cheese is at room temperature for a smooth and creamy filling.
- To whip the egg whites for the buttercream, make sure they are at room temperature and use a clean bowl and whisk.
- To achieve the perfect consistency for the buttercream, add the Zinfandel reduction gradually while beating the butter and eggs.
- To assemble the cupcakes, cut out a small circle from the center of each cupcake and fill it with the chocolate mascarpone filling. Top with a generous swirl of Zinfandel buttercream.
- For an elegant presentation, you can garnish the cupcakes with chocolate shavings, fresh berries, or chopped nuts.
Conclusion:
These chocolate cupcakes with chocolate mascarpone filling and Zinfandel buttercream are a delightful treat perfect for any occasion. With their rich chocolate flavor, creamy filling, and velvety buttercream, these cupcakes are sure to impress your friends and family. The cupcakes are relatively easy to make, and with a little patience and care, you can create a beautiful and delicious dessert that will be the star of your next party or gathering.
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