Cinnamon Mascarpone Frosting, but that would require the cupcakes to stay refrigerated, so it wouldn't work in this case. I did use mascarpone cheese anyway, but in more of a buttercream style frosting.
|(not pictured- Nielson Massey Vanilla Bean Paste)|
Dark Chocolate Ginger Cupcakes with a Vanilla Mascarpone Frosting
Prep Time: 20-30 minutes
Cook Time: 15 minutes
Keywords: bake dessert ginger cinnamon cloves molasses Christmas cupcake
Ingredients (30 cupcakes)
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup Hershey's Special Dark Cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup dark molasses
- 1/4 cup vegetable oil
- 1 cup boiling water
- 8 oz. mascarpone cheese
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons eggnog (or milk)
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
InstructionsFor the cupcakes
Preheat oven to 350º F. Line muffin tins with cupcake liners.
In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, ginger, cinnamon, cloves and salt.
In a stand mixer place eggs, milk, molasses, and oil. Mix on low for about 1 minute.
Add dry ingredients to wet ingredients and mix on low for about 3 minutes until all incorporated.
Stir in boiling water and carefully mix on low until batter is smooth (batter will be thin).
Pour batter into prepared muffin tins using a small ladle, until 3/4 full.
Bake at 350º F for 15 minutes or until toothpick inserted in center comes out clean.
Cool completely before frosting.For the frosting
In a stand mixer, cream together the mascarpone and butter until well combined.
Add powdered sugar 1 cup at a time, stirring in between.
Add eggnog (or milk) and vanilla. Mix on medium until all incorporated and smooth.
Frost cupcakes anyway you like, with a piping bag or a spatula. Feel free to add sprinkles.
Then go ahead and peel one open and take a bite!
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(cupcake recipe adapted from Hershey's Kitchens)