Chocolate Lemon Mascarpone Cupcakes

makes 12 cupcakes

cupcake recipe adapted from Hershey's Kitchen

frosting recipe adapted from Martha Stewart

prep time: 25 min / cook time: 18-20 min

CHOCOLATE CUPCAKE INGREDIENTS

6 tbsp cocoa powder

* I used Pernigotti Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

LEMON MASCARPONE FROSTING INGREDIENTS

1 c heavy cream

8 oz. mascarpone cheese, room temperature

4 tbsp lemon curd

1/2 c confectioners' sugar, sifted

CHOCOLATE CUPCAKE INSTRUCTIONS

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Cool completely before frosting.

LEMON MASCARPONE FROSTING INSTRUCTIONS

• With an electric mixer on medium speed, whisk heavy cream until stiff peaks form.

* Be careful not to over beat or cream will be grainy.

• In another bowl, whisk together mascarpone, lemon curd and confectioners' sugar until smooth.

• Gently fold whipped cream into mascarpone mixture until completely incorporated.

** ADDIECAKES' NOTES **

• If you want a more lemony flavor, you can add some lemon zest into the frosting.

• If the frosting is too loose, refrigerate it for about an hour to let it set.

• If the frosting is too thick, add milk one tbsp at a time.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING