The Impossible Choice: Cheese or Chocolate?

Ever wondered how to put an end to the Cheese vs Chocolate debate? Then this post is just for you!

Whoever laid down a choice between cheese and chocolate will be overjoyed with this baby! But seriously, what kind of a question is that? Why would anyone in their right mind even contemplate a choice so life-altering? 

The odd thing is, despite my random (yet sporadic) chocolate cravings, if I am held at gunpoint with this life defining choice, I would have to pick cheese. 

ahhhh cheeesseee.

Hey, it has protein! (Don’t judge me. Cheesseeeeeeeeee)

But since all hell has not yet broken loose (i.e. we don’t actually have to make this choice) my Chocolate Cupcakes with Cocoa Mascarpone are a perfect in-between, to have your cake and eat it too! 

Chocolate + Cheese + Chocolate = Heaven! The mascarpone was so cheesy yet light, it lent itself perfectly to the dark cocoa used to give the frosting its chocolatey sheen. The flavour is creamy and rich, without resulting in a jammy consistency.

Essentially, a twist on the classic chocolate cupcake (made using my go-to basic recipe), which in the past have presented themselves in various incarnations, manifestations and forms, ranging from the quattro gem cupcakes to the favourite oreo cupcakes. This time, with a rich sinful icing of cocoa mascarpone and a tad bit of chocolate extract in the cupcake base, these staples were transformed and elevated into a special treat.  

Chocolate Cupcakes with Cocoa Mascarpone

2014-04-07 06:49:39

Yields 12

Cheese and Chocolate, all in one

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Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Ingredients

1. 1 cup milk
2. 1 tsp apple cider vinegar
3. 1/3 cup canola or vegetable oil
4. 3/4 cup granulated sugar
5. 1 tsp vanilla extract
6. 1/2 tsp chocolate extract
7. 1 cup all purpose flour
8. 1/3 cup good quality cocoa powder
9. 3/4 tsp baking soda
10. 1/2 tsp baking powder
11. 1/4 tsp salt

Frosting

1. 200gm mascarpone cheese, softened
2. 3 tbs unsalted butter
3. 1/2 tsp vanilla extract
4. 2 tbs milk
5. 3 tbs cocoa powder
6. 1 cup powdered or confectioners sugar

Instructions

1. Preheat oven to 175*c and line a muffin pan with paper or foil liners. Colourful liners much like the pictured ones manage to make the cake taste better.
2. Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and chocolate extract, if using, to the milk mixture and beat until foamy. Add in the sifted flour, cocoa powder, baking soda, baking powder, and salt. Mix well with a whisk until the wet ingredients and dry are well integrated and no large lumps remain.
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the centre comes out clean. Transfer to a cooling rack and let cool completely.
4. In the mean time, prepare the frosting by beating together all the ingredients until well incorporated. Decorate the cupcakes with the frosting and sprinkles, only after the cupcakes have completely cooled.

Joie De Vivre http://www.joiedevivre.in/