These irresistible chocolate strawberry cupcakes with mascarpone frosting are like no other cupcakes you had before. They start with melted chocolate ….And you know how I feel when a recipe starts with melted chocolate. Makes my heart sing!
I don’t know about you but chocolate and strawberry always gets me. And it’s not just around Valentine’s day! It’s year round! Especially this time of the year when the strawberries are in season and I get to go to a local strawberry patch and pick as many as I want. That after I eat to my heart desire, of course!
Don’t you just hate when you go to the grocery store and the only strawberries they have are bruised or smell like nothing. Yes, I’mthat weird person who analyzes almost all the strawberry containers, sometimes even open them to ensure there are no mushy strawberries or worse, mold!
But no more grocery store strawberries! Just picked from the farm for the next couple of weeks!
Now, these chocolate strawberrycupcakes! I’ve made them in anticipation of the strawberry season!
The only freshstrawberry is the one on top, but that doesn’t mean there’s no strawberry inside the cupcakes. I used strawberry preserve in the cupcake batter. Yes, the batter will be a little lumpyand not as silky smooth as you may be used to, but that’s OK. Once baked, the cupcakes will have the perfect texture.
And speaking of the cupcake batter. I did not use the classic technique of creaming the butter with the sugar.
No.
I melted the butter with the chocolate. Because all things good start with melted chocolate!
To the melted chocolate, you later add in the sugar, strawberry preserve, eggs, and flour. The good thing about these cupcakesis that you don’t necessary need to pull out the stand mixer for the batter. You can do it with a hand whisk or a spatula.
If you prefer to do make your cupcake batter by hand, you have to make sure your sugar is dissolved before adding the eggs.
I love Imperial Sugar extra fine granulated sugar for this job! Truth is, I use their sugar in all my recipes!
But their extra fine sugar is the best! It dissolved so fast, you don’t need to wear out your arm by stirring the cupcake batter for too long! You better save some of the energy to eat the cupcakes!
The recipe calls for self-risingflour.
If you do not have self-rising flour, use 1 1/2 cups of all-purpose flour with 2teaspoons of baking powder and 1/2 teaspoon of salt. Sift everything together before adding to the cake batter.
For the mascarpone frosting, I followed my go-to cream cheese frosting but used mascarpone instead of cream cheese. I love its buttery sweeter taste compared to classic cream cheese and I feel it compliments perfectly these chocolate strawberry cupcakes. If you do not have mascarpone or don’t want to pay the high price for an 8 oz carton, use cream cheese.
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Chocolate strawberry cupcakes with mascarpone frosting recipe
Roxana
Yields 18 cupcakes
25 minPrep Time
18 minCook Time
43 minTotal Time
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Ingredients
- 4 oz baking semi-sweet chocolate, roughly chopped
- 1/2 cup butter, diced
- 2/3 cup strawberry preserve
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 eggs, room temperature
- 1 1/2 cups self raising flour
- 1/2 cup butter, room temperature
- 8 oz mascarpone cheese, room temperature
- 4 cups Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon vanilla extract
Chocolate strawberry cupcakes
Mascarpone Frosting
Instructions
- Heat the oven to 350F. Line 18 cupcake cups with paper liners. Set aside.
- In a microwavable bowl place the chocolate and the butter. Microwave in 15-20 seconds increments stirring when it stops, until the chocolate is melted and gets a smooth consistency.
- Refrigerate for 5 minutes or cool for 15-20 at room temperature until cooled slightly. (have enough patience to chill it, otherwise the eggs will start to cook).
- Pour the chocolate mixture into a mixing bowl.
- Add the strawberry preserve, sugar and mix well.
- Stir in the eggs and beat to combine.
- Gently fold in the flour and stir until there's no more flour showing.
- With an ice-cream scoop, spoon the batter into the prepared paper liners.
- Bake for about 16-18 minutes, until firm to the touch and/or a toothpick inserted in the middle comes out clean.
- Cool completely before frosting.
- Add butter and mascarpone cheese to a mixing bowl.
- With the paddle attachment on, beat on medium low speed until smooth and fluffy.
- Lower the mixer's speed to low and slowly, beat in the powder sugar, 1/22 cup at a time, mixing well after each addition.
- Once all the sugar is added, beat in the vanilla extract and increase the mixer's speed to medium. Beat for 1 more minute.
- Spoon the frosting into a piping bag and frost the cupcakes.
- Decorate with a fresh strawberry, grated chocolate or a piece of chocolate. Optional.
Mascarpone frosting
7.6.8
650
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
