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Chocolate Cupcakes with Chocolate Mascarpone Filling and Zinfandel Buttercream Recipe

Chocolate Cupcakes with Chocolate Mascarpone Filling and Zinfandel Buttercream

Recipe courtesy Marilyn Norris, Cupcake Wars 2010

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on March 07, 2012

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    I made these cupcakes for a baby shower and they were a huge hit!! Not only did I receive compliments on the design of the cupcake the guests were floored by the intense infusion of flavors. I was even told I should do cupcake wars after making these. I chuckled and said I was just a good copycat!! I truly enjoyed making these and did not experience any issues at all with the recipe!!

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  • on November 01, 2011

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    I had many compliments after baking these cupcakes! I took Chy190's advice and added the extra cup of flour, baking powder, and cocoa and the cupcakes were good! I tried to "inject" the cupcakes with the chocolate mascarpone filling but it didn't work out well so I ended up removing part of the centers and then filling them. Also, when trying to mix the Zinfandel to the buttercream, it curdeled! Overall, it tasted great!

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  • on June 07, 2011

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    Recipe was delicious!.... but after I added an extra cup of flour, 1/8 teaspoon baking powder, and 2 tablespoons cocoa powder! The batter was thin beyond belief! I can't believe I had to fix it!
    But after I fixed it, it was good.

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  • on February 12, 2011

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    I loved the design of these cakes, but the liquid amounts in the recipe made it so thin that they wouldn't rise. So I added an additional cup of flour to the batter and they baked up nicely and very light, took about 20 minutes to bake. I used only a 1/4 cup for the coffee instead of 3/4 and I used cake flour so I don't know if that would have anything to do with how thin the batter turned out, otherwise it was a good recipe.

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