This is a great recipe because it starts with a simple chocolate or vanilla cake box mix. Make the cupcakes according to the directions on the box.
24 chocolate or vanilla cupcakes
1 cup strong coffee or espresso
2 cups heavy whipping cream
4 oz. mascarpone cheese
4 oz. cream cheese
1/2 cup confectionery sugar
Poke holes all the way down in the cakes, 7 or 8 times with a toothpick, and drizzle them each with about one Tbsp. of very strong coffee - unsweetened.
In a mixing bowl, whip two cups of whipping cream until stiff peak stage. Set aside.
In another mixing bowl, cream together the mascarpone cheese, cream cheese, and powdered sugar. Fold in the whipped cream, until blended, but still lofty.
Bag icing into a decorator bag (or ziploc bag with one corner snipped off), and pipe on to each cupcake.
Grate a small bit dark chocolate over each cupcake. They hold up very well in the fridge too - I've kept them for two days - if they don't get eaten!
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