I’d just like to give a little shout out to my mum today, it’s her birthday!!! At least for another three & a half hours it is. I didn’t bake her anything today, but I will share a sweet recipe on her behalf. Not that this is any consolation, but she came by the bakery to see me on Thursday & I gave her a small box of cookies & a cupcake that I had just baked… that’s almost the same thing, right? Anywho, if you’re reading this, happy birthday mama.
I’m cheating a bit here. The only thing I made today was a tuna salad, granted it was delicious, I put fresh coriander in there. Coriander has to be my new favorite herb, it’s unbelievably delicious. Still, I’m sharing sweet today. By sweet I mean I’m sharing dark chocolate & espresso cupcakes with a caramel mascarpone. Can you say yum. I can. Is it impolite to say “yum” when you made it? I think not.
Ingredients, cupcake (makes 12):
– 2 eggs
– 65ml buttermilk
– 50ml espresso
– 40ml sunflower oil
– 60g unsalted butter, room temp
– 60g sugar
– 60g dark brown sugar
– 160g flour
– 35g cacao
– 1 tsp baking powder
– 1/2 tsp bicarbonate of soda
– 1/4 tsp salt
– 200g dark chocolate chips
1. preheat the oven to 170°C
2. sift the flour, cacao, baking powder, soda & salt into a bowl & set aside.
3. in another bowl, cream the butter & the sugars until white & fluffy.
4. beat in the buttermilk & oil.
5. add in the eggs one at a time & beat until fully incorporated.
6. fold in the flour until completely mixed, but not more.
7. add in the chocolate chips.
8. fill a cupcake pan lined with papers & bake for 20-25 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
Great, now that we have those out of the way, onto the icing! A subtly sweet & creamy caramel mascarpone icing. I had made a mascarpone tart the other day & the filling was so nice that I adapted it to make this icing. I love adapting things.
– 200ml heavy whipping cream
– 50g dark brown sugar
– 200g mascarpone
– 1 tsp vanilla essence
(for a regular mascarpone icing, substitute the dark brown sugar with icing sugar. directions remain the same)
1. beat the whipped cream & vanilla until stiff.
2. in a separate bowl, lightly beat the mascarpone & brown sugar until fluffy, be careful not to over beat it.
3. fold the whipped cream & mascarpone together until completely combined.
4. this mixture can either be adorned onto the cupcakes using a palet knife, or pipped on with a tip & pipping bag, entirely up to you. I went with the pallet knife as I didn’t want them to be overly sweet.
…for more recipes from us, check out our archives.