Mini cupcakes with cherries and mascarpone frosting
Mini Cherry Cupcakes with Mascarpone Frosting When I found the mini cupcake tray, it wasn't on my shopping list, but I grabbed it right away. I also found suitable paper liners, so I made these mini cupcakes with cocoa batter, chocolate, and canned cherries. The mascarpone frosting with cherry or sour cherry jam is light and flavorful, but it needs to be chilled before it can be used for decoration. The batter is easy to prepare, and baking takes about 15 minutes. The part that requires more attention is the frosting: the gelatin must be properly incorporated, and the frosting should be kept cool before being placed in the piping bag. Quick Info Total Time: approximately 1 hour and 30 minutes, excluding overnight cooling Preparation Time: not specified exactly Baking Time: approximately 15 minutes Servings: exact number not specified; the recipe is for mini cupcakes Difficulty: medium Recipe Type: dessert, muffins, and cupcakes for festive meals or individual serving Ingredients For the cocoa and cherry batter 2 eggs 155 g sugar, approximately ¾ cup 130 ml oil, approximately ½ cup 200 ml milk, approximately ¾ cup 2 teaspoons rum extract 210 g flour, approximately 1 ½ cups 1 teaspoon baking soda 3 tablespoons cocoa powder 1 teaspoon cinnamon 3 crushed cloves 100 g milk chocolate, finely chopped 1 can of cherries, approximately 350 g drained weight, pitted For the mascarpone frosting 250 g mascarpone 300 g liquid cream Meggle 2 tablespoons powdered sugar 3 large tablespoons cherry or sour cherry jam 1 packet of gelatin, 10 g 100 ml water, for hydrating the gelatin Instructions 1. Preparing the batter Drain the cherries well and check for any remaining pits. Cut the milk chocolate into very small pieces. This way, it distributes better in the mixture and doesn't weigh down the batter. In a bowl, beat the eggs with the sugar until the sugar is completely dissolved and the mixture becomes homogeneous. Gradually add the oil in a thin stream while continuing to mix. Then incorporate the milk, also pouring it in gradually, along with the rum extract. Separately or directly into the mixture, add the baking soda, cinnamon, and crushed cloves. Sift the flour and cocoa powder and incorporate them at low speed with the mixer. It is important not to mix aggressively after adding the flour so that the batter remains smooth and lump-free. Finally, add the finely chopped chocolate and the pitted cherries. Gently mix just enough to distribute them throughout the batter. The cherries should be well-drained; otherwise, they can release too much liquid into the batter. 2. Filling the molds and baking Preheat the oven to 180 degrees Celsius. Place the paper liners in the mini cupcake tray and fill each liner about three-quarters full. A tablespoon is sufficient for portioning, but the amount may vary depending on the size of the liners. Bake the mini cupcakes for about 15 minutes. Check the cakes towards the end of the baking time, as the small molds bake faster than regular muffins. Once baked, remove them from the tray and let them cool on a wire rack. The frosting should only be applied after the cakes have completely cooled. 3. Preparing the gelatin Soak the gelatin in 100 ml of water and let it sit for about 10 minutes. After soaking, heat it in the microwave for exactly 10 seconds. The gelatin should be completely melted but should not be allowed to boil. Set it aside to cool slightly. It is not advisable to add it hot to the mascarpone and cream mixture. 4. Preparing the mascarpone cream Place the jam in a bowl and mix it slightly before adding the mascarpone. This step helps to homogenize the jam and reduces the risk of lumps in the cream. Add the powdered sugar and mascarpone and mix until the cream is uniform. If the mixture becomes too soft, chill it briefly. The consistency may vary depending on the quality of the ingredients and the temperature in the kitchen. In another bowl, whip the liquid cream at high speed for about 4-5 minutes until it becomes very firm and fluffy. The Meggle cream has consistently produced the firmest whipped cream among the options tried. Incorporate the whipped cream into the mascarpone cream using a whisk. Mix gently, but enough to achieve a uniform cream. A whisk is more suitable here than a spoon, especially since the mixture contains two creams with different textures and colors. If using a spoon and mixing for too long, the cream may lose volume. 5. Incorporating the gelatin Add three large tablespoons of the prepared cream to the cooled melted gelatin. Mix well, then gradually add this mixture to the bowl with the remaining cream. Whisk until the cream is homogeneous. If large white and pink chunks remain or the cream hasn't combined well, you can mix it for about 30 seconds at low speed using the mixing paddles if your mixer has this option. If not, you can use the whisk attachments, but be sure to stop occasionally to avoid overmixing. 6. Cooling and decorating Place the cream in the freezer for about an hour, making sure it doesn't freeze. It needs to become firm enough to be piped and used for decorating the mini cupcakes. Transfer the cream into a piping bag in several batches. For this cream, I filled the piping bag about four times, as the heat from my hands softens it quickly. If it becomes too soft during decoration, return the cream to the fridge before continuing. Decorate the cooled mini cupcakes with the mascarpone frosting and cherries. The cream may seem a bit delicate at first, but after sitting in the fridge overnight, it becomes considerably firmer. Why I Make This Recipe Often I love the combination of cocoa, chocolate, and cherries because it isn't too sweet and has a pleasant flavor of rum and spices. The mini size is practical when serving dessert at a table with multiple dishes. They are easy to portion, and the cream can be prepared and chilled until decoration. Tips Drain the cherries well before adding them to the batter. Excess syrup can alter the texture of the cake and prolong baking time. Sift the flour and cocoa powder before incorporating them. Mix at low speed after adding the dry ingredients, just until the batter becomes homogeneous. Do not fill the liners more than three-quarters full. The batter needs space to rise without overflowing. The cakes must be cool before decorating. If they are still slightly warm, the cream will immediately soften. Be mindful of the temperature when working with the frosting. The cream softens from the heat of your hands, especially if you hold the piping bag for a long time. The cream must be completely melted after heating but should not be boiled. For the gelatin used here, 10 seconds in the microwave is sufficient. Substitutions Instead of cherry or sour cherry jam, you can use sour cherry jam as mentioned in the recipe. It is important to keep a jam or preserve with the same general flavor, as it directly contributes to the taste of the cream. The milk chocolate does not have a specified alternative in the original recipe, so it is preferable to keep it to maintain the balance of sweetness and texture of the batter. The liquid cream used is Meggle, as it produced a very firm and fluffy whipped cream. If another type of cream is used, the consistency may vary. Variations For a more pronounced cherry flavor, you can keep cherries in both the batter and the cream, using sour cherry jam for the frosting. The mini cupcakes can be decorated with less cream if you want a lighter dessert. In this case, the remaining cream should be kept cool. If you prefer a more subtle spice flavor, the amount of cloves can be reduced; however, the original recipe uses three crushed cloves and one teaspoon of cinnamon. Serving Ideas Serve the mini cupcakes cold, after the frosting has had time to set. They are suitable for dessert platters, birthdays, or festive meals, as they can be easily taken individually. For a uniform appearance, use the same amount of cream for each mini cupcake. Decorating in batches is easier than filling the piping bag with all the cream at once. Frequently Asked Questions 1. Can I decorate the cupcakes right after they have cooled? Yes, if the frosting is firm enough. The cream can be kept in the freezer for about an hour without freezing, then used for decoration. If it becomes soft, it needs to be chilled again before continuing. 2. Why does the cream soften in the piping bag? The heat from your hands quickly warms the cream, especially if you hold the piping bag for a long time. Fill it in several batches and keep the remaining cream cool. 3. Can I skip the gelatin in the frosting? The recipe uses gelatin to stabilize the cream. Without it, the consistency may be softer and more difficult to use for decorating the mini cupcakes, so it is not recommended to omit it. 4. How long should the cream be kept cool? For decoration, about an hour in the freezer is sufficient, making sure it doesn't freeze. After decoration, the cream becomes firmer if the mini cupcakes sit in the fridge overnight. 5. What should I do if there are white and pink chunks in the cream? Mix for about 30 seconds at low speed using the mixing paddles if you have them. You can also use the whisk attachments, but be careful not to mix continuously and excessively. Nutritional Values The values are approximate and refer to the entire amount of batter and frosting, as the exact number of mini cupcakes is not specified. The amount may vary depending on the type of mascarpone, cream, chocolate, jam, and canned fruit used. For the entire recipe, the estimate is approximately 5,500-5,800 kcal, 480-520 g carbohydrates, 360-390 g fats, and 65-75 g proteins. The values per mini cupcake depend on how many pieces are obtained and the amount of frosting used for decoration. If the recipe is divided into several small pieces, the intake per serving will be lower, but it cannot be accurately calculated without the final number of mini cupcakes. Storage and Reheating Store the decorated mini cupcakes in the refrigerator in a covered container. The cream is more stable after sitting in the fridge overnight, and the cake remains suitable for serving. Reheating is not recommended, as the mascarpone and cream frosting loses its consistency when heated. Take the desserts out of the fridge only shortly before serving, so they can be consumed cold but not too cold.
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