Indulge in Rich Double Chocolate Cupcakes with Silky Cherry Mascarpone Frosting

Prepare to be enchanted by these Double Chocolate Cupcakes, a symphony of rich flavors and delightful textures. The intensely chocolatey cake is perfectly complemented by a vibrant cherry almond compote filling and crowned with a luscious, silky cherry mascarpone frosting. It’s a dessert that truly celebrates the harmonious blend of deep chocolate and bright, fruity notes.

Double Chocolate Cupcakes Cherry Mascarpone Frosting

A Sweet Celebration and a Baking Adventure

Today is a truly special occasion as we celebrate Lindsay’s 2-year blogiversary for Life Love and Sugar! To mark this wonderful milestone, we’re not only sharing the recipe for these absolutely divine Double Chocolate Cupcakes with Cherry Mascarpone Frosting but also participating in an exciting KitchenAid Mixer Giveaway. After all, what better way to celebrate than with cake?

I had grand plans to surprise Lindsay with a fresh batch of these exquisite cupcakes this week. However, my journey to deliver them took an unexpected, rather clichéd turn. Fresh from a successful photo shoot, as I carefully made my way back to the kitchen, my cat — with perfect comedic timing — darted directly under my feet. The result? My perfectly arranged rack of beautiful cupcakes tipped just enough for every single one to slide onto the floor. Yes, each and every one. I was mortified and, admittedly, almost shed a tear. It felt like a scene straight out of a sitcom!

My initial despair quickly turned into determination, knowing how truly delicious these cupcakes are and how much Lindsay would have adored them. While those particular cupcakes didn’t make it to their intended recipient, the good news is that you, my dear readers, will get to experience their magic! You will fall in love with the rich, deep chocolate flavor that defines these cupcakes, a taste so profound it lingers on your palate, beckoning you for another bite.

The Secret to Our Decadent Double Chocolate Cupcakes

What makes these chocolate cupcakes truly exceptional? It’s the thoughtful combination of high-quality ingredients that creates an unparalleled depth of flavor and a wonderfully moist texture. We use both premium Dutch processed cocoa powder and melted bittersweet chocolate. This “double chocolate” approach ensures a complex, intense chocolate experience that every chocolate lover dreams of.

The cake base itself is a sour cream chocolate cake, renowned for its incredible density and moisture. Sour cream is a secret weapon in baking, adding a tender crumb and a subtle tang that balances the sweetness. The result is a cupcake that almost melts in your mouth, resembling a rich chocolate fudge in cake form. It’s a texture that’s both delicate and deeply satisfying, promising a luxurious bite every time.

The Perfect Pairing: Cherry Almond Compote and Mascarpone Frosting

The bold, dark chocolate flavor of the cupcake is perfectly balanced by the bright and fruity elements of the cherry almond compote filling and the silky smooth cherry mascarpone frosting. This trio works in exquisite harmony, creating a dessert that is both sophisticated and incredibly comforting.

Vibrant Cherry Almond Compote Filling

Our homemade cherry almond compote is key to this cupcake’s unique charm. Made with fresh, pitted cherries, simmered to a perfectly thick consistency, and infused with a hint of almond extract, it provides a burst of sweet-tart flavor that cuts through the richness of the chocolate. This compote isn’t just for filling; a portion of it is also incorporated into the frosting, ensuring that fresh cherry goodness permeates every layer of this dessert. While cherry preserves can be a quick substitute, making your own compote allows you to adjust the sweetness to your preference and truly capture the essence of ripe cherries. Just be careful not to use cherry puree, trust me on that life lesson!

Silky Cherry Mascarpone Frosting

Crowning these delightful cupcakes is a frosting that is truly a dream. Our cherry mascarpone frosting is wonderfully light, impossibly creamy, and designed to practically melt in your mouth. It offers a subtle sweetness, a delicate tang from a touch of cream cheese, and a robust, fresh cherry flavor thanks to the addition of our cherry almond compote. The mascarpone cheese lends an unparalleled richness and smoothness, elevating this frosting far beyond typical buttercream. It’s the perfect finishing touch, marrying all the flavors together for a truly memorable dessert experience.

Baking Tips for Perfect Cupcakes

Achieving bakery-quality cupcakes at home is easier than you think with a few key tips:

Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter and a lighter, more evenly textured cake.
Measure Accurately: Especially for flour and cocoa powder, spoon and level to avoid a dense or dry cupcake.
Don’t Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, leading to tough cupcakes. A few small lumps are perfectly fine!
Cool Completely: Before filling or frosting, your cupcakes must be completely cool. Warm cupcakes will melt your frosting and make the compote filling runny.
High-Quality Chocolate: For the best flavor in your double chocolate cupcakes, invest in good quality Dutch processed cocoa and bittersweet chocolate. It truly makes a difference in the depth of flavor.
Adjust Compote Sweetness: Cherries vary in sweetness and tartness. Taste your cherries before making the compote and adjust the sugar amount accordingly to suit your palate.

The Celebration Continues: KitchenAid Giveaway!

I am absolutely thrilled for Lindsay and her incredible achievement of two years blogging at Life, Love and Sugar! She has quickly become one of my favorite bloggers and a cherished friend. I can personally vouch for her genuine sweetness and kindness, which shines through just as brightly in person as it does on her amazing blog. To celebrate this significant milestone, she’s generously giving away a KitchenAid Artisan Mixer!

Don’t miss out on this fantastic opportunity. Simply enter the giveaway below, and then be sure to hop over to Life, Love and Sugar to congratulate Lindsay on her wonderful blogiversary. It’s a fantastic way to show support for a talented baker and friend, and perhaps win a fabulous new kitchen appliance!

5 from 2 ratings

Double Chocolate Cupcakes with Cherry Mascarpone Frosting

by

Chef Lindsey

In these Double Chocolate Cupcakes with Cherry Mascarpone frosting, the bold chocolate flavor of the cake is perfectly complimented by the cherry almond compote filling and the silky cherry mascarpone frosting.

Prep:

29 minutes

Cook:

20 minutes

Assembling Time:

28 minutes

Total:

49 minutes

Servings:

18
cupcakes

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Ingredients

For the Cupcakes:

▢

1
cup

all-purpose flour

1 cup + 2 tablespoons
▢

½
cup

Dutch processed cocoa powder

the highest quality possible
▢

½
teaspoon

espresso powder
▢

½
teaspoon

baking powder
▢

½
teaspoon

kosher salt
▢

½
cup

unsalted butter

melted and slightly cooled
▢

1 ¼
cup

sugar
▢

4

large eggs
▢

4
ounces

bittersweet chocolate

melted (I used Ghirardelli 60%)
▢

1
teaspoon

vanilla extract
▢

1
cup

sour cream

room temperature

For the Cherry Almond Compote

▢

3
cups
cherries
pitted and quartered (you can chop smaller if you desire)
▢

2/3
cup

sugar
▢

¼
teaspoon

almond extract

For the Cherry Mascarpone Frosting:

▢

1
cup

mascarpone cheese
▢

4
ounces

cream cheese

not low-fat, not whipped. I used Philadelphia
▢

½
cup

powdered sugar

sifted
▢

1/3
cup
cherry almond compote
▢

heavy cream as needed

Instructions

To make the Cupcakes:

Preheat the oven to 350°F (175°C). Line two muffin tins with 18 cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter and sugar together on high speed until the mixture is thick and creamy. Add the eggs one at a time, beating well after each addition to fully incorporate. Add the vanilla extract with the last egg. Scrape down the sides of the bowl as needed to ensure everything is well mixed. Incorporate the melted bittersweet chocolate and mix until just combined.
Reduce the mixer speed to low. Alternately add the dry flour mixture and the room temperature sour cream, beginning and ending with the flour. Mix only until the last of the flour has been incorporated; be careful not to overmix the batter. Scrape down the sides of the bowl as needed during this process.
Scoop the batter evenly into the prepared muffin tins, filling each liner almost to the top. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs clinging to it.
After baking, allow the cupcakes to cool in the muffin tins for 2 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before attempting to fill or frost them.

To make the Compote:

For convenience, you can start preparing your cherry almond compote as soon as the cupcakes go into the oven, or even make it the night before and store it.
Begin by tasting your cherries. Depending on their natural sweetness or tartness, you may need to adjust the amount of sugar. Combine the pitted and quartered cherries with the sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the cherries break down and the sauce thickens to your desired consistency. This may take up to an hour for a naturally thick compote. To expedite the thickening process, you can mix 1 teaspoon of cornstarch with a small amount of warm water to create a slurry, then stir it into the compote and continue cooking for a few more minutes until thickened.
During the last 15 minutes of cooking, stir in the almond extract to infuse the compote with its delicate nutty flavor.
Allow the compote to cool completely before using it to fill cupcakes or incorporating it into the frosting. If preparing in advance, it can be stored in an airtight container in the refrigerator overnight.
Once your cupcakes are cooled and you’re ready to fill, use a small paring knife or a cupcake corer to make a small hole in the center of each cupcake. You can enjoy the removed piece of cake as a chef’s treat! Then, carefully spoon or pipe the desired amount of cooled cherry almond compote into each hole.

To make the frosting:

If your cherry compote is chunky, puree a portion of it (or your cherry preserves) until smooth; set aside.
In a large mixing bowl, using a hand mixer or stand mixer, beat the mascarpone cheese, full-fat cream cheese (avoid low-fat or whipped varieties for the best texture), and sifted powdered sugar on high speed until the mixture is light, smooth, and creamy. Gradually add the pureed cherry compote or preserves and continue to beat until the cherries are fully incorporated and the frosting takes on a beautiful pink hue. If the frosting is too thick for piping or spreading, add heavy cream, 1 teaspoon at a time, beating until you reach the perfect consistency.
Generously pipe or spread the finished cherry mascarpone frosting onto your cooled and filled double chocolate cupcakes.
Store the frosted cupcakes in the refrigerator. For the best flavor and texture, allow them to come almost to room temperature (about 15-20 minutes out of the fridge) before serving.

Nutrition

Course:
Dessert

Cuisine:
American

Calories:
358

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Before You Go: Explore More Deliciousness

We hope you thoroughly enjoyed this professional chef-tested recipe for our Double Chocolate Cupcakes with Cherry Mascarpone Frosting. It’s truly a labor of love designed to bring gourmet flavors into your home kitchen. For more delectable creations and expert baking tips, don’t forget to explore our other delicious, chef-developed Cupcake Recipes. You might discover a new favorite, like my celebrated St. Patrick’s Day Guinness Chocolate Cupcakes with Baileys Butter Cream and Salted Caramel, perfect for any festive occasion. Happy baking, and happy indulging!