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Dark Chocolate Chip-Mascarpone Cupcakes

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  • Prep 50 min
  • Total 1 hr 50 min
  • Servings 27
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Guests will be sure to save room for dessert when they spy these decadent cupcakes.
Created Sep 9, 2011
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  • 2 cups Pillsbury All-Purpose Flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • 3/4 cup shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup mascarpone cheese (from 8-oz container)
  • 3/4 cup dark chocolate chips, coarsely chopped
  • 2 packages (3 oz each) cream cheese, softened
  • 1/4 cup mascarpone cheese (from 8-oz container)
  • 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°F. Place paper baking cup in each of 27 regular-size muffin cups.
  • 2
    In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  • 3
    In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla and 1/2 cup mascarpone cheese. Stir in chocolate chips. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  • 4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 5
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • 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. In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread topping on cupcakes, using about 2 heaping tablespoons on each. Sprinkle with grated chocolate.

Nutrition Information

No nutrition information available for this recipe
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