Borrowing a little here and a little there, and with a few tweaks, I created these scrumptious cupcakes. When I made the Matcha Green Tea Cupcakes, I had so much fun making two sizes that I decided to do that again.

Frosted Minis 3

Dark Chocolate Cupcakes with Mocha Mascarpone Frosting
~makes 12 regular sized cupcakes and 24 mini cupcakes

*Note: You’ll need to start the frosting the day before you want these cupcakes.



  • 2 tablespoons + 2 teaspoons natural unsweetened cocoa powder
  • 1 1/2 teaspoons instant espresso powder
  • 3/4 cup heavy cream, divided
  • 1/2 cup + 2 tablespoons sugar
  • 1 (8oz) container mascarpone cheese


  • 1/2 cup dutch-process cocoa powder
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream


Start Frosting –
1. Sift into a large bowl, cocoa powder and espresso powder.

2. Bring 1/2 cup heavy cream to a boil. Pour over cocoa and espresso in a slow stream while whisking until dissolved.

3. Add remaining 1/4 cup cream and sugar and stir until dissolved. Cover and chill overnight.

The next day, make cupcakes –
4. Preheat oven to 350 degrees F. Line muffin tins with paper cups. Dissolve cocoa in water. Let stand until cool.

5. In a stand mixer, cream butter and sugar together until light and fluffy, Add eggs one at a time, beating well after each addition. Add vanilla.

6. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add into creamed mixture alternating with sour cream. Beat in cocoa mixture.

Uncooked Batter

7. Spoon into prepared muffin tins. Bake for 10 minutes for minis, 15 minutes for regular sized cupcakes, or until toothpick comes out clean. (Bake separately so that you don’t open the oven while the bigger ones are still baking.) Let cool for 10 minutes in the tin, then remove to wire rack to finish cooling.

Close Up of Minis

Finish Frosting –
8. In a mixer, start mascarpone and chilled cocoa mixture on low until smooth. Increase to medium speed and beat until medium firm peaks (about 2 minutes). Do not overbeat. It will curdle. Frost your cupcakes! Keep these refrigerated before serving.

Frosted Minis 5

More pictures in the Flickr Set.

posted by jessica at 06:06 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.