CHOCOLATE SOUR CREAM CUPCAKES WITH COCOA MASCARPONE FROSTING

Wondering what to do with a half container of mascarpone, I decided to make these fabulous chocolate cupcakes and top them with cocoa mascarpone frosting.  The cupcakes are deeply chocolate and very moist, yet light and almost fluffy.  The frosting is creamy, mildly chocolate and rich – a perfect complement for the not-too-sweet cupcakes.  They freeze beautifully, but be warned they will beckon you from the freezer.

Chocolate Sour Cream Cupcakes with Cocoa Mascarpone Frosting Adapted from Cook’s Country TV’s Chocolate Cream Cupcakes Rating:  9 out of 10 Click for PRINTABLE PAGE

CUPCAKES:  1 cup unbleached all-purpose flour 1/2 tsp. baking soda 1/4 tsp. sea salt or kosher salt 1/4 cup + 2 Tbsp. hot brewed coffee (I used decaf) 2 Tbsp. coffee liqueur 1/3 cup unsweetened natural cocoa powder 1/3 cup semi-sweet chocolate chips 3/4 cup sugar (I used 1/2 cup sugar + 1 Tbsp. NuNaturals Stevia) 1/2 cup sour cream or lite sour cream (I used lite) 1/2 cup vegetable oil 2 large eggs 1 tsp. pure vanilla extract (I used HOMEMADE) Heat oven to 325F.  Line a 12-cup muffin tin with paper liners, or grease and flour.  In medium bowl, whisk together flour, baking soda and salt.  In large bowl, whisk together coffee, liqueur, cocoa powder and chocolate chips till smooth.  Add sugar, sour cream, oil, eggs and vanilla and whisk till well combined.  Whisk in flour mixture until incorporated.  Divide batter evenly among muffin cups, using about 1/4 cup for each.  Bake until toothpick inserted into cupcake returns with just a few crumbs, 16-19 minutes.  Cool cupcakes in tins 10 minutes, then turn out onto wire rack to cool completely.  (Note:  if using liners, cupcakes may be transferred to wire rack immediately.)  COCOA MASCARPONE FROSTING:  4 oz. Mascarpone, room temperature 4 Tbsp. unsalted butter, softened 1/4 cup unsweetened cocoa, Dutch or natural 4 Tbsp. heavy whipping cream, chilled 1-1/2 tsp. VANILLA POWDER or vanilla extract 1/2 tsp. coffee essence (equal parts of instant coffee and coffee liqueur) 2-1/2 cups confectioner’s sugar In medium bowl, combine Mascarpone, butter and cocoa.  Beat with electric mixer on medium speed till well combined and smooth.  Add cream and flavorings and beat till incorporated.  Gradually add sugar and beat on high till fluffy and smooth.  Spoon into piping bag and chill before frosting cupcakes. Yield:  enough to frost 12 standard cupcakes