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  • giannahoffman.1010
    I made these cupcakes, the cheese filling melted and the peanut butter chips dropped to the bottom. I'm not sure what I did wrong. I was expecting to bite into the cupcake to find a nice cheese filling. Not the case at all. The taste was very good and the cupcake was very moist. – 2/14/2011
  • acz56
    The cupcakes were very moist. The ingredients and quantity for the frosting were right on. However -- the filling needs some tweaking. You could probably use 4 to 6 ounces of Mascarpone. I had way too much left over. The peanut butter chips added nothing to the overall taste. If I were to make them again I would try it with chocolate chips. – 2/9/2011


Surprise Chocolate Cupcakes with Mascarpone Cheese

Servings: 24


For Filling:
8 ounces Wisconsin mascarpone cheese, softened
1/2 cup sugar
1 cup peanut butter chips

For Cupcakes:
1 box dark chocolate or devil's food cake mix
Ingredients listed for mix

For Frosting*:
4 ounces semisweet chocolate bar, broken into chunks
1/3 cup plus 1 tablespoon sour cream
Purchased white frosting with decorating tip

Cooking Directions:

For filling: In a medium bowl, combine mascarpone and sugar. Stir in chips. Set aside.

For cupcakes: Heat oven to 350°F. Line 24 medium muffin pans with paper liners. Follow directions on cake mix package. Fill each muffin liner 2/3 full. Drop heaping teaspoon of filling on top center of each cupcake. Bake according to cupcake directions on mix package, usually 23-25 minutes. (The batter will cover the mascarpone filling during baking.) Remove from oven. Allow cupcakes to sit in pans 2 minutes. Remove cupcakes to rack and cool completely.

For frosting: Place chocolate in a medium microwave-safe bowl. Cook at high power 1 minute. Stir; continue cooking at high power 30 seconds. Stir until chocolate is completely melted. Immediately stir sour cream gradually into melted chocolate, mixing until smooth. Immediately spread over completely cooled cupcakes*; let stand until chocolate is set, about 15 minutes. Using white frosting with drawing tip, form squiggles across the cupcake frosting.

Store covered at room temperature up to 2 days.

*If icing becomes too stiff, microwave at high power 5 seconds to soften.

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