Happy February! Since Valentine’s Day is coming up, I figured we’d start the month off a double dose of chocolatey goodness.
Chocolate-Almond Cupcakes with Chocolate-Almond Mascarpone Frosting
- 6 T . butter
- 1/4 c . non-fat Greek yogurt
- 3 eggs
- 2 c ¼ . all-purpose flour
- 3/4 c . unsweetened cocoa powder
- 1 tsp . baking soda
- 3/4 tsp . baking powder
- 1/2 tsp . salt
- 1 c . granulated sugar
- 1 c . brown sugar packed
- 2 tsp . vanilla extract
- 1 tsp . almond extract
- 1 c ½ . low-fat buttermilk
- 8 oz . mascarpone cheese
- 4 T . butter softened
- 1/2 c . unsweetened cocoa powder
- 2 T . low-fat milk
- 1 tsp . vanilla extract
- 1/2 tsp . almond extract
- 4-4 c ½ . powdered sugar
Preheat oven to 350 F. Grease or line 2 12-cup muffin tins. Preheat oven to 350 F.
In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and yogurt on medium for 30 seconds.
Beat in sugars until combined.
Add eggs, beating well to combine.
Beat in extracts.
Add flour mixture and buttermilk alternately, beating on low speed just until combined.
Scoop batter into the prepared tins filling them 3/4 full.
Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let cupcakes cool for 5 minutes in pan, and then remove to wire rack to finish cooling.
To make the frosting, beat together mascarpone cheese, butter, cocoa powder, milk, and extracts on low for 30 seconds in a large bowl.
Increase speed to medium and beat until well-combined.
Gradually add 4 cups powdered sugar, beating until smooth.
Beat additional milk or powdered sugar, 1 teaspoon at a time, to reach spreadable consistency.
If piping, refrigerate for 30 minutes to 1 hour, or until stiff enough to pipe.
Refrigerate leftover cupcakes.