Chocolate-Cupcakes with Vanilla-Mascarpone-Frosting

Chocolate-Cupcakes with Vanilla-Mascarpone-Frosting

I’m afraid I’ve got a bit of a problem with cupcakes. I mean – they look so fabulous: a lovely muffin decorated with a beautiful frosting. But there’s the rub. I don’t like buttercream. It’s not just that it is about as unhealthy as it can get (that alone could probably not stop me, at least not completely 😉 ) it’s also that I really dislike the taste of it.

Fortunately, I’ve discovered a couple of frostings which aren’t based on butter and still look fantastic. Mernique frosting is one possibility (as shown in the Chai-Latte-Cupcakes recipe) – and here’s another one.

It’s based on mascarpone – not exactly healthy but way better than butter and, in my opinion, much tastier.

This vanilla-mascapone frosting offers a lovely contrast to the chocolatey muffin – the combination is simply perfect!


Chocolate-Cupcakes with Vanilla-Mascarpone-Frosting

yield: about 24 mini-cupcakes

preparation time: 20 min

baking time: 12-15 min


for the muffins:

  • 80g butter
  • 1 pinch of salt
  • 100g dark chocolate
  • 1 egg
  • 1 egg yolk
  • 75g muscovado sugar
  • 25g white sugar
  • 40g flour
  • 1 TL baking powder
  • 40g dark chocolate, coarsely chopped
  • 40g milk chocolate, coarsely chopped

for the frosting:

  • 200g mascarpone
  • 6 EL confectioners‘ sugar
  • 1 TL vanilla extract
  • dark couverture chocolate


  1. Preheat the oven to 190°C. Butter a mini-muffin-tin and sift a bit of flour on it.
  2. Melt butter, salt and chocolate in a bowl over a bain-marie. Let it cool down for a bit.
  3. Whisk egg, egg yolk and sugar with an electric whisk until fluffy. Add the chocolate mixture. Sift flour and baking powder on top. Add the chopped (dark and milk) chocolate.
  4. Fill the batter into the mini-muffin-tun using a teaspoon. (Don’t fill them too high up – ¾ at most.)
  5. Bake in the preheated oven for 12-15 minutes until there is a dry crust on top of the muffins. (The batter can still be relatively moist at this point. Don’t overbake or its typical texture will be lost.)
  6. Let the muffins cool down for about 10 minutes in the tin. Then, take them out of the tin carefully and let them cool down completely on a cooling rack.
  7. For the frosting, put mascarpone, confectioners‘ sugar and vanilla extract into a bowl and whisk shortly with an electric whisk. Put the mixture into a piping bag and pipe small rosettes onto each muffin. Using a vegetable peeler, make the chocolate decoration to top the cupcakes.

    (recipe after “Mini-Muffins & mehr” by Joanna Farrow)


To get a printed version: Download the pdf.
(Both English and German versions available!)

Chocolate-Cupcakes with Vanilla-Mascarpone-Frosting

Schokoladencupcakes mit Vanille-Mascarpone-Creme


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