Indulge in the decadent delight of double chocolate cupcakes topped with a luscious cherry mascarpone frosting. These cupcakes are the perfect blend of rich cocoa flavor, sweet cherries, and creamy mascarpone. Ideal for any special occasion or as a sweet treat for yourself!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. 1/2 cup sour cream. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 1/2 cup maraschino cherries, chopped for batter. 12 maraschino cherries with stems for decoration. 8 oz mascarpone cheese. 1/2 cup powdered sugar. 1/2 teaspoon almond extract.
Instructions: Preheat your oven to 350F 175C. Line a cupcake pan with 12 paper liners. In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix until just combined. Fold in the semi-sweet chocolate chips and the chopped maraschino cherries. Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. In a separate bowl, combine mascarpone cheese, powdered sugar, and almond extract. Mix until smooth and creamy. Once the cupcakes are completely cooled, pipe or spread the cherry mascarpone frosting on top of each cupcake. Top each cupcake with a maraschino cherry with stem for decoration. Serve and enjoy!
