This is a print preview of "Chocolate-Mascarpone Mousse Cupcakes" recipe.

Chocolate-Mascarpone Mousse Cupcakes Recipe
by Angellove's Cooking

Chocolate-Mascarpone Mousse Cupcakes
Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 36 cupcakes


  • For the cupcakes:
  • 100 g (3.5 oz) dark chocolate, chopped
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream
  • 160 g (5.5 oz) Mascarpone (1/3 package of 500 g (17.5oz))
  • 1 ½ cup sweetened whipping cream
  • 1 ½ cup sugar
  • ½ cup sunflower oil
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 10 g (0.35) baking powder
  • 1 cup chopped almonds (or any other nuts)
  • For the Icing:
  • 1 cup sweetened whipping cream
  • Zest of ½ lemon
  • 1/2 cup sour cream
  • 1 tablespoon cocoa powder (optional)


  1. The Cupcakes:
  2. Place an oven rack in the centre of the oven and preheat to 325 degrees F.
  3. Combine the unsweetened chopped chocolate, unsalted butter and the heavy cream in a small saucepan and set the saucepan over a pan of simmering water and cook. Stir constantly until the chocolate is melted. Leave to cool.
  4. Whisk in a mixer bowl the sweetened whipping cream on high speed until soft picks form.
  5. Add gradually the mascarpone cheese until the mixture gets smooth.
  6. Fold gently the Mascarpone mixture into the chocolate mixture.
  7. Whisk the sugar, sunflower oil, eggs, and vanilla in a mixer bowl for a minute.
  8. Fold the chocolate mascarpone mixture into the eggs mixture and whisk oh a low speed for about 30 seconds.
  9. Mix the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl.
  10. Add the dry ingredients to the chocolate mixture and stir until just blended.
  11. Divide the batter among the prepared cupcake pans.
  12. Bake for 20 to 25 minutes or until a tester inserted into the centre of a cupcake comes out with no crumbs attached.
  13. Cool the cupcakes completely before dipping.
  14. The Icing:
  15. Whisk the sweetened cream with a mixer on high speed for about 2 minutes.
  16. Add sour cream gradually and keep whisking on lower speed until well blended.
  17. Add the grated zest to the half of the Creamy mousse and mix well.
  18. Add the cocoa powder to the other half and stir until completely blended.
  19. Pipe on icing with favorite tip and serve.