On Friday we had a pseudo-unofficial-not-really-a-Christmas party at one of my co-worker’s house. We had so much delicious food and the decorations were beautiful. All in all, an amazing night. The host had asked me to bake something for the evening because it is another one of our co-worker`s birthday on Monday.
Betty Crocker`s Dark Chocolate Chip-Mascarpone cupcakes.
1. The recipe called for Dark Chocolate Chips – is that even a thing? I couldn’t find them at Loblaws and if they don’t have them, I don’t think this are available in Canada. And I didn’t coarsely chop them. They melt, there is no point in my opinion.
2. I didn’t use the Marsala wine/dark rum that the recipe called for. There was going to be kids at the party and I didn’t feel like exposing 4 and 5-year olds to alcohol for the first time.
3. Reynold’s is officially my favourite company. They have a new line of cupcake wrappers called “Stay-Brite” and I’m in love. I have a problem with purchasing way too many wrappers and it is actually quiet pointless as when you bake the cupcakes the oil from the cupcakes saturates the paper and you can’t see the pattern. So these wrappers solve my problem and I want to bake cupcakes all the time. I just need to use up all my old wrappers…
4. The cake from the recipe is dry (or at least I find it to be). I thought that the first time I used it for my Italian cupcakes and I still think that. I don’t think I will be using it again,
5. The icing was light and delicious and secretly fattening. Love it. The icing is clearly the highlight of this cupcake – it just needs a different base.
Here is the recipe…
27 cupcakes Prep Time: 50 minutes Start to Finish: 1 hour 50 minutes
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup mascarpone cheese
3/4 cup dark chocolate chips, coarsely chopped
2 packages (3 oz each) cream cheese, softened
1/4 cup mascarpone cheese
1/4 cup powdered sugar
4 teaspoons Marsala wine or dark rum
1 1/3 cups whipping cream
2 teaspoons grated semisweet baking chocolate
1. Heat oven to 350 degrees F. Placea paper baking cup in each of the 24 regular-size muffin cups.
2. In a medium bowl, mix flour, baking soda, salt and baking powder; set aside. In a small bowl, mix hot water and cocoa until dissolved; set aside.
3. In a large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occassionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla and mascarpone cheese. On low speed, alternately add flour mixture, about 1/3 of the mixture at a time, and coca mixture, about 1/2 at a time, beating just until blended. Stir in the coarsely chopped dark chocolate chips.
4. Divide batter evenly among muffin cups, filling each about 2/3 full.
5. Bake 20 to 24 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans for 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
6. In another large bowl, beat cream cheese and 1/4 cup mascarpone cheese with electric mixer on medium speed until smooth and creamy. beat in powdered sugar and wine/rum.
7. In a medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spead topping on cupcakes, using about 2 heaping tablespoons on each. Sprinkle with grated chocolate.