Double Chocolate Cupcakes with Cherry Mascarpone Frosting Recipe

Name: Double Chocolate Cupcakes with Cherry Mascarpone Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 cupcakes
Ingredients: 1 cup +2 tablespoons all-purpose flour; ½ cup Dutch processed cocoa powder (the highest quality possible); ½ teaspoon espresso powder; ½ teaspoon kosher salt; ½ teaspoon baking powder; ½ cup unsalted butter, melted and slightly cooled; 1 ¼ cup sugar; 4 large eggs; 4 ounces bittersweet chocolate, melted (I used Ghirardelli 60%); 1 teaspoon vanilla extract; 1 cup sour cream, room temperature; 3 cups cherries, pitted and quartered (you can chop smaller if you desire); 2/3 cup sugar; ¼ teaspoon almond extract; 1 cup mascarpone cheese; 4 ounces cream cheese (not low-fat, not whipped. I used Philadelphia); ½ cup powdered sugar, sifted; 1/3 cup cherry almond compote; heavy cream as needed

Ingredients

1 cup +2 tablespoons all-purpose flour
½ cup Dutch processed cocoa powder (the highest quality possible)
½ teaspoon espresso powder
½ teaspoon kosher salt
½ teaspoon baking powder
½ cup unsalted butter, melted and slightly cooled
1 ¼ cup sugar
4 large eggs
4 ounces bittersweet chocolate, melted (I used Ghirardelli 60%)
1 teaspoon vanilla extract
1 cup sour cream, room temperature
3 cups cherries, pitted and quartered (you can chop smaller if you desire)
2/3 cup sugar
¼ teaspoon almond extract
1 cup mascarpone cheese
4 ounces cream cheese (not low-fat, not whipped. I used Philadelphia)
½ cup powdered sugar, sifted
1/3 cup cherry almond compote
heavy cream as needed

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 18 cupcakes

Instructions

Preheat the oven to 350°. Line two muffin tins with 18 cupcake liners.
In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar together on high until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl as needed. Add the melted chocolate and mix to incorporate.
Reduce mixer speed to low and alternately add flour mixture and sour cream beginning and ending with flour, scraping down the sides of the bowl as needed. I did three additions. You want to stop mixing as soon as the last of the flour has been incorporated.
Scoop the batter into the prepared muffin tins. The batter should almost reach the top of the liner.
Bake in preheated oven 15 to 20 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
After 2 minutes, remove to a wire rack and let cool completely before filling or frosting.
If you are going to fill your cupcakes with compote or use it in the frosting, then start your compote as soon as the cupcakes go in the oven. Or you could make it the night before.
Taste your cherries. My cherries were somewhere in between tart and sweet. Adjust your sugar accordingly. Mix sugar and cherries in a small saucepan and cook over medium heat, stirring occasionally, until the sauce thickens. I cooked mine for almost an hour, but if you want to speed it up then mix 1 teaspoon of cornstarch with a little warm water and add to the compote, stirring and continuing to cook.
In the last 15 minutes add the almond extract.
Let cool completely before filling cupcakes or using in the frosting. You can store it in the refrigerator overnight if desired.
When it is time to fill the cupcakes make a small hole with a paring knife, eat the piece of cake, and fill hole with the desired amount of compote.
Puree the cherry compote or cherry preserves; set aside.
In a large bowl beat mascarpone, cream cheese and sugar until light and creamy with a hand mixer on high. Add the cherry compote or preserves. Continue to beat until the cherries are incorporated. Add heavy cream 1 teaspoon at a time until the frosting is at a piping or spreadable consistency.
Pipe or spread onto cupcakes.