Mexican Chocolate Cupcakes with Cinnamon Mascarpone Frosting

That’s quite the name to live up to. Last night I baked. Well, I ran then baked. Thank goodness my husband was willing to take over dinner, so I was able to eat as well. I’m lucky to still have a friend from high school. Someone I still get together with once a month to have coffee and breakfast and catch up. I’m also lucky that she wanted me to stand up with her on her wedding day, oh and bake 30+ cupcakes for her rehearsal dinner tonight.

The dinner is at a local, authentic Mexican restaurant. The food will be delicious, as will the sangria, margaritas and dos equis. I provided her with a few suggestions and what she decided on was the Mexican Chocolate Cake with Cinnamon Mascarpone Frosting. Yum. To accommodate the number of guests and for transportation purposes, I decided to make cupcakes instead of rounds (thanks, Mom!).

M was a wonderful test monkey, even though it was 10 p.m. he still was willing to give one of the cupcakes a try. I knew I had a winner when he was taking a bite and nodding his head. I was worried about the texture of the cupcakes, as the recipe called for 2- 8 inch rounds.

The light, fluffy texture of the cupcake is quite an amazing contrast to the rich chocolate, cayenne pepper color. The frosting is airy, but in a good way. The whipped cream folded into the cinnamon mascarpone mixture is just the right weight- it’s creamy cinnamon balances out the cupcake perfectly. It’s scary frosting, so light that you almost think, “hey this must have like 10 calories.” Whatever you do, make these cupcakes!

Mexican Chocolate Cupcakes with Cinnamon Mascarpone Frosting

{Recipe adapted from Sunset and bakedbree.com}

Cake/Cupcakes:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

Frosting: 

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
2 cups heavy cream

1: Place oven rack in the middle position and pre-heat oven to 350-degrees. Prepare cupcake tins or 2- 8-9″ rounds

2: Using a stand-up mixer on low speed combine the dry ingredients.

3: Add the wet ingredients. The batter should be a deep chocolate color.

4: Pour batter into prepared cupcake tins or 2- 8-9″ rounds. Cupcakes bake for 19 minutes or until toothpick comes out clean; Rounds bake for about 40 minutes or until toothpick comes out clean. Rotate cupcakes/cake tins at the half-way point.

5: Pull cake from oven and place on a cooling rack until completely cool.

6: Using a hand or stand-up mixer whip whipping cream/heavy cream until stiff peaks form. In another bowl stir together mascarpone cheese, cinnamon, vanilla, and powdered sugar.

7: Gently fold the whipped cream into the mascarpone and cinnamon mixture. Refrigerate the frosting separately until ready to serve.

8: Top the cupcakes or cake with frosting and sprinkle ground cinnamon on top.

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2 Replies to “Mexican Chocolate Cupcakes with Cinnamon Mascarpone Frosting”

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