Velvet Chocolate Cherry Mascarpone Cloud Cupcakes

Prepare to be enchanted by the ultimate dessert experience: Double Chocolate Cupcakes with Cherry Mascarpone Frosting. These aren’t just any cupcakes; they are a symphony of rich, deep chocolate, complemented by a vibrant cherry almond compote filling and crowned with a luscious, silky cherry mascarpone frosting. Perfect for celebrations, special occasions, or simply to indulge your deepest chocolate cravings, this recipe promises an unforgettable culinary journey. Each bite offers a harmonious blend of intense cocoa, sweet-tart cherries, and a creamy finish that will leave you absolutely craving more.

Today marks a truly special occasion as we celebrate Lindsay’s 2-year blogiversary from Life Love and Sugar! To commemorate this fantastic milestone, we’re not only sharing the most amazing Double Chocolate Cupcakes with Cherry Mascarpone Frosting but also participating in a spectacular KitchenAid Mixer Giveaway. After all, what better way to celebrate two years of delightful recipes and blogging success than with an irresistible dessert and a chance to win a coveted kitchen essential?

The Irresistible Allure of Double Chocolate Cupcakes

These aren’t your average chocolate cupcakes. We’re talking about a rich, deep chocolate flavor that captivates your senses from the very first scent. The secret lies in a powerful combination of high-quality Dutch processed cocoa powder and melted bittersweet chocolate. This dynamic duo ensures an intensely chocolatey experience, making these cupcakes an absolute dream for any true chocolate aficionado. The robust flavor lingers on your palate, a tantalizing invitation to take another decadent bite.

Beyond their profound chocolate essence, the texture of these cupcakes is simply divine. Crafted with sour cream, the cake boasts an incredibly dense and moist crumb, yet remains wonderfully delicate. It’s so rich and tender that it almost tastes like chocolate fudge transformed into cake form – a truly extraordinary sensation that melts in your mouth. This unique texture, combined with the bold chocolate, creates a foundation that perfectly supports the bright, fruity elements to come.

Complementary Flavors: Cherry Almond Compote and Silky Mascarpone Frosting

The profound chocolate flavor of the cupcake finds its perfect counterpart in the exquisite cherry almond compote filling and the sumptuously silky cherry mascarpone frosting. This carefully curated trio creates a flavor profile that is both complex and incredibly balanced. The sweet-tart notes of the cherries cut through the richness of the chocolate, while the subtle hint of almond adds a layer of sophistication and warmth to the overall experience.

The Dreamy Cherry Mascarpone Frosting

Our cherry mascarpone frosting is truly a revelation. Light, airy, and unbelievably creamy, it practically melts on your tongue. It offers a subtly sweet profile with just a whisper of tangy cream cheese, yet it bursts with the vibrant, fresh flavor of cherries. This frosting isn’t just an addition; it’s an integral part of the cupcake’s charm, providing a soft, luxurious contrast to the dense chocolate cake. For this recipe, we’ve incorporated some of the homemade cherry almond compote directly into the frosting, which intensifies the cherry essence. Alternatively, you could use quality cherry preserves for convenience, but trust us, the homemade compote takes it to another level of deliciousness. Just steer clear of cherry puree – there’s a culinary tale there for another time, but let’s just say it’s a lesson best learned by avoidance!

A Culinary Adventure with a Dash of Humor

I had grand plans to surprise Lindsay with a batch of these delectable Double Chocolate Cupcakes this week. And when I say “planned,” I mean I had them baked, beautifully frosted, and even photographed. The photoshoot was a triumph, and I was on my way back to the kitchen, dreaming of the joy these cupcakes would bring. That’s when my mischievous cat decided to make a dramatic appearance, darting directly under my feet. In a moment of comical (yet mortifying) clumsiness, I tipped the entire rack. Every single one of my beautiful cupcakes slid gracefully onto the floor. Yes, each and every one. It felt like a scene straight out of a sitcom, and I was utterly mortified.

I genuinely almost shed a tear. Not just because of the mess, but because these cupcakes were truly and insanely delicious, and I knew Lindsay would have adored them. But fear not, dear bakers! While my personal batch met an untimely end, the silver lining is that this recipe survived, and now you, too, can experience the sheer delight of these incredible treats. My misfortune is your gain, as you’ll be baking a batch that, hopefully, won’t encounter any feline-induced catastrophes!

Celebrating a Milestone: Lindsay’s 2-Year Blogiversary and a KitchenAid Giveaway!

Now, let’s circle back to the incredibly exciting part: the KitchenAid Mixer Giveaway! I am absolutely thrilled for Lindsay and her remarkable achievement. She has quickly become one of my favorite bloggers and a cherished friend, and I can personally attest to the fact that her sweet disposition shines just as brightly in person as it does through her wonderful blog. To celebrate her 2-year blogiversary, she’s generously giving away a KitchenAid Artisan Mixer – a dream appliance for any home baker!

Don’t miss out on this fantastic opportunity. Simply enter the giveaway below, and then be sure to hop over to Life, Love and Sugar to extend your congratulations to Lindsay on this incredible milestone. It’s a testament to her passion and dedication, and these Double Chocolate Cherry Mascarpone Cupcakes are the perfect way to join in the celebration!

5 from 3 ratings

Double Chocolate Cupcakes with Cherry Mascarpone Frosting

by

Chef Lindsey

In these Double Chocolate Cupcakes with Cherry Mascarpone frosting, the bold chocolate flavor of the cake is perfectly complimented by the cherry almond compote filling and the silky cherry mascarpone frosting.

Prep:

29 minutes
mins

Cook:

20 minutes
mins

Assembling Time:

28 minutes
mins

Total:

49 minutes
mins

Servings:

18
cupcakes

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Ingredients

For the Cupcakes:

• ▢
  
  1
  cup
  all-purpose flour
  1 cup + 2 tablespoons

• ▢
  
  ½
  cup
  Dutch processed cocoa powder
  the highest quality possible

• ▢
  
  ½
  teaspoon
  espresso powder

• ▢
  
  ½
  teaspoon
  baking powder

• ▢
  
  ½
  teaspoon
  kosher salt

• ▢
  
  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

For the Cherry Almond Compote

• ▢
  
  3
  cups
  cherries
  pitted and quartered (you can chop smaller if you desire)

• ▢
  
  2/3
  cup
  sugar

• ▢
  
  ¼
  teaspoon
  almond extract

For the Cherry Mascarpone Frosting:

• ▢
  
  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

Instructions

To make the Cupcakes:

• 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.

To make the Compote:

• 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.

To make the frosting:

• 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.
• Store in the refrigerator but let come almost to room temperature before serving.

Nutrition

Calories:
358
kcal

|

Carbohydrates:
44
g

|

Protein:
5
g

|

Fat:
19
g

|

Saturated Fat:
11
g

|

Polyunsaturated Fat:
1
g

|

Monounsaturated Fat:
4
g

|

Trans Fat:
1
g

|

Cholesterol:
77
mg

|

Sodium:
125
mg

|

Potassium:
177
mg

|

Fiber:
2
g

|

Sugar:
34
g

|

Vitamin A:
567
IU

|

Vitamin C:
2
mg

|

Calcium:
63
mg

|

Iron:
1
mg

Course:
Dessert

Cuisine:
American

Calories:
358

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Tips for Baking Perfect Double Chocolate Cupcakes

Achieving bakery-quality cupcakes at home is entirely possible with a few key tips:

• Room Temperature Ingredients: Ensure your eggs, butter, and especially sour cream are at room temperature. This helps them emulsify properly, creating a smooth, uniform batter that bakes evenly and results in a lighter, more tender crumb.
• Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, leading to tough, dry cupcakes. A few small lumps are perfectly fine.
• Quality Cocoa and Chocolate: Since chocolate is the star here, invest in high-quality Dutch processed cocoa powder and bittersweet chocolate. The flavor difference is significant and will elevate your cupcakes from good to extraordinary.
• Proper Cooling: Allow your cupcakes to cool completely on a wire rack before attempting to fill or frost them. Warm cupcakes will melt the frosting and cause the filling to seep out. Patience is key!
• Pitting Cherries: Invest in a good cherry pitter if you frequently work with fresh cherries. It makes the process much quicker and cleaner. If fresh cherries aren’t available, frozen cherries work wonderfully for the compote; just thaw them first.
• Sifting Powdered Sugar: Always sift your powdered sugar for the frosting to prevent lumps. This ensures a truly silky smooth mascarpone frosting.

Delicious Variations & Customizations

While these Double Chocolate Cherry Mascarpone Cupcakes are perfect as is, don’t hesitate to get creative! Here are a few ideas to customize them:

• Different Fruit Compote: Instead of cherry, try raspberry, blackberry, or strawberry compote for a different fruity twist. The dark chocolate pairs beautifully with most berries.
• Nutty Additions: For an extra layer of flavor and texture, consider adding finely chopped toasted almonds, pecans, or walnuts to the cupcake batter or sprinkling them over the frosting.
• Cream Cheese Frosting: If mascarpone isn’t readily available, a classic cream cheese frosting (perhaps with a touch of cherry extract or puree) can be a delightful substitute, offering a similar tangy sweetness.
• Chocolate Ganache Drizzle: For an even more intense chocolate experience, drizzle a little melted chocolate ganache over the frosted cupcakes before serving.
• Alcoholic Kick: A splash of kirsch (cherry brandy) or almond liqueur in the compote can add a sophisticated adult flavor. Just a tablespoon or two makes a difference!