How to make it

  • For filling, in a medium bowl, combine mascarpone cheese and sugar. Stir in chips. Set aside.
  • For cupcakes, preheat oven to 350°F. Line 24 medium muffin pans with paper liners. Follow directions on cake mix package. Fill each muffin liner 2/3 full. Drop heaping teaspoon of filling on top center of each cupcake. Bake according to cupcake directions on mix package, usually 23-25 minutes. (The batter will cover the mascarpone filling during baking.) Remove from oven. Allow cupcakes to sit in pans 2 minutes. Remove cupcakes to rack and cool completely.
  • For frosting, place chocolate in a medium microwave-safe bowl. Cook at high power 1 minute. Stir; continue cooking at high power 30 seconds. Stir until chocolate is completely melted. Immediately stir sour cream gradually into melted chocolate, mixing until smooth. Immediately spread over completely cooled cupcakes*; let stand until chocolate is set, about 15 minutes. Using white frosting with drawing tip, form squiggles across the cupcake frosting.
  • Store covered at room temperature up to 2 days.
  • *If icing becomes too stiff, microwave at high power 5 seconds to soften.

Reviews & Comments 2

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    " It was excellent "
    ahmed1 ate it and said...
    I also loved it Peeta..This one is really rich!
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    " It was excellent "
    minitindel ate it and said...
    Oooooooooo another great one yum yummmmm

    love it


    Was this review helpful? Yes Flag

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