Who doesn’t love Chocolate Cupcakes especially topped with a creamy Mascarpone and Nutella Frosting. Everyone will love these, perfect for a Party or Family get together.
Happy Chocolate Day everyone, so to celebrate I made my favourite chocolate cake recipe into cupcakes and topped it with a creamy Nutella and Mascarpone frosting.
Awhile back I made Homemade Mascarpone, so naturally I made a few recipes with it. I shared my Pancetta and Mascarpone Pasta a few months ago and today it’s time for Chocolate Cupcakes with Nutella Mascarpone Frosting!
How to Make Chocolate Cupcakes
- Whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add the egg, milk, vanilla and oil beat for two minutes.
- Then stir in the boiling water (do not beat).
- Pour into prepared cupcake pan and bake for approximately 15 minutes.
This Chocolate Cake recipe I got quite a while ago from my cousin and it’s now the only one I use. It’s makes a delicious moist cake that everyone enjoys.
If you have never used mascarpone in a frosting recipe before, it’s definitely a must try. It’s creamy and rich and the addition of a little Nutella is perfect.
More Delicious Chocolate Recipes you may enjoy!
Easy Homemade Filled Chocolates
So why not celebrate Sunday and Chocolate day with a Yummy Chocolate Cupcake topped with a Creamy Nutella Mascarpone Frosting.
Chocolate Cupcakes with Nutella Mascarpone Frosting
- 3/4 cup granulated sugar
- 3/4 cup + 2 tablespoons all purpose flour (110 grams total)
- 1/4 cup cocoa
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1 large egg (room temperature)
- 1/2 cup milk (room temperature) (I use 2 %)
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil (I use corn oil or sunflower)
- 1/2 cup boiling water
- 1 cup mascarpone
- 2 tablespoons Nutella
- 1 tablespoon icing / powdered sugar
- 3/4 cup whipping / whole cream
- Pre-heat oven to 350F (180C), place 6 cupcake sleeves in a 6 tin muffin pan.
- Make the frosting first, in a large bowl add the mascarpone, Nutella, sugar and cream, beat until very thick. Refrigerate for one hour. (while cupcakes are baking and cooling).
- In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt, then add the egg, milk, vanilla and oil beat on medium speed for 2 minutes.
- Add the boiling water and stir with a wooden spoon or spatula (do not beat) to combine. Pour into prepared cupcake pan and bake for approximately 15 minutes (check with a toothpick for doneness). Let cool completely before frosting. Enjoy!
Today October 28th is Chocolate Day. I have teamed up with some Amazing Fellow Bloggers to share Recipes with you once a month for various Food Holidays. So I hope you will check out their recipes too! Enjoy.
Ashlee Marie – Thick Chocolate Chip Cookies with Pecans
Simply Stacie – Fudge Cookies
An Italian in my Kitchen – Here
Real Mom Kitchen – Mexican Hot Chocolate
Crumb – Mexican Hot Chocolate Pudding Cake
Savory Experiments – Small Batch Chocolate Cupcakes
The Baker Upstairs – Homemade Chocolate Syrup
Supergolden Bakes – Chocolate Molten Lava Cakes
365 Days of Slow Cooking – Instant Pot Chocolate Bundt Cake
Creations by Kara – Chocolate Pudding
Denice Palladino says
Hello, this recipe looks amazing. Can you just confirm what you mean by 1 Tablespoon icing / powder sugar? Are you saying to just add 1 Tablespoon powder sugar or 1 Tablespoon powder sugar icing. Just want to make sure I get it right!
Hi Denice, thanks, yes 1 tablespoon of powdered sugar (in Canada it is called icing sugar and in the UK confectioners) it’s just a different name for the same thing. I hope that makes sense. Let me know.
Another huge hit, Rosemary! Your recipes make me look like a star! I made these as social-distancing-friendly mini cupcakes. I only frosted half of them to give people options, and I can honestly say they were just as tasty unfrosted! However, they *looked* better frosted, because I ended up with air-bubble holes on the tops and some had “warped” sides. Any ideas why that might have happened? They were otherwise perfectly baked and moist (baked for less time than called for, due to their size).
Hi GGreen, bubbles can be from over mixing. Next time try using room temperature ingredients that could help also. Hope that helps. Happy New Year.
Thanks, Rosemary. As I recall, the milk may not have been quite room temperature (though my other ingredients definitely were). I was hoping to have another opportunity to bake these yesterday, but the birthday party was postponed. Here’s to a healthy 2022. Happy New Year!
Hi GGreen, oh sorry to hear about the postponement. Happy New Year to you too.
Made it for my granddaughter’s baby shower, it was amazing, everyone raved over how delicious, light, and flavorful it was. I pared it up with Ferrero Rocher chocolate cupcakes. The best combination ever! Thank you for this amazing recipe!!!!
Hi Lavina, thanks so much so glad everyone liked it. Have a great week.
Nutella and mascarpone seem like a match made in flavor heaven. So rich and creamy. Totally love this recipe!
Hi Jessica, thanks so much and yes a delicious combination. 🙂
Stacie Vaughan says
They look absolutely decadent!
Thanks Stacie, they are really good.
I am positively swooning over those swirls of frosting…. especially since it’s so much less hassle than a traditional buttercream (not to mention a lot more flavourful). I can see these being a huge hit at my next work potluck!
Hi Isabelle, thanks so much and I hope everyone enjoys them!
These look scrumptious! I didn’t know you could make homemade mascarpone, so I checked out that post as well. I bet that makes the frosting even more delicious!
Hi Kara, thanks so much. Yes homemade Mascarpone! Have a great week.
Mascarpone + nutella sounds like a match made in heaven! Yum! And who can resist a chocolate cupcake?
Hi Alicia, thanks and yes I think everyone loves chocolate cupcakes. 🙂