Chocolate-Mascarpone Mousse Cupcakes
For the cupcakes:
2 tablespoons unsalted butter
1/2 cup heavy cream
160 grams (5.5 oz) Mascarpone) (⅓ package of 500 g (17.5 oz)
1 cup sugar
1/2 cup sunflower oil
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
For the Icing:
1/2 cup sour cream
1 tablespoon cocoa powder (optional)
Place an oven rack in the centre of the oven and preheat to 325 degrees F.
Add gradually the mascarpone cheese until the mixture gets smooth.
Fold gently the Mascarpone mixture into the chocolate mixture.
Whisk the sugar, sunflower oil, eggs, and vanilla in a mixer bowl for a minute.
Divide the batter among the prepared cupcake pans.
Bake for 20 to 25 minutes or until a tester inserted into the centre of a cupcake comes out with no crumbs attached.
Cool the cupcakes completely before dipping.