Chocolate Candy Cupcakes with Mascarpone Frosting
Ingredients
Batter
- 75 g softened butter
- 120 g sugar
- 1 egg
- a pinch of salt
- 200 g all-purpose flour
- 3 tablespoons cocoa powder
- 100 ml milk
- 2 teaspoons baking powder
- 20 chocolate candy pieces, quartered
Frosting and decoration
- 250 g mascarpone cheese
- 200 g cream cheese
- 1 packet vanilla sugar
- 200 g powdered sugar
- 30 chocolate candy pieces
- some hazelnut crunch
Preparation
Preheat the oven to 180 degrees Celsius (convection 160 degrees). Line the cups of a muffin tin with paper liners.
For the batter, beat the butter with the sugar. Add the egg and mix in. Add salt, flour, cocoa powder, baking powder, and milk to the mixture and beat well. Distribute the batter evenly into the liners using an ice cream scoop or two teaspoons. Halve or quarter the chocolate candy pieces with a knife and press them into the batter. Bake the cupcakes in the preheated oven for about 20-25 minutes.
Let the hot cupcakes sit for a short time, then remove all cupcakes from the tin and let them cool on a wire rack. For the frosting, beat the mascarpone, cream cheese, vanilla sugar, and powdered sugar together well. Transfer the frosting to a piping bag with a tip of your choice and pipe onto the cupcakes. Sprinkle the finished cupcakes with hazelnut crunch and place two and a half chocolate candy pieces on each cupcake.
Tips
Try more great variations: You can also fill these cupcakes with other candies. Always a delight!
