Cupcakes with Mascarpone Frosting
1 hr
Vanilla cupcakes topped with colourful mascarpone frosting — perfect for a kids' birthday or whenever you want something a little festive.
cakemuffinsdessert
My go-to chocolate cake recipe — moist, deeply chocolatey, and made with just one bowl and a whisk.
Instructions
- 1
Preheat your oven to 180°C and grease two 20cm round cake pans.
- 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
In a separate bowl, whisk together buttermilk, eggs, oil, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and whisk until just combined — don't overmix.
- 5
Slowly pour in the hot coffee while whisking — the batter will be quite thin, but that's what makes it so moist.
- 6
Divide the batter evenly between your prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- 7
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Per average serving
392
Calories
kcal
7.9
Protein
g
63.5
Carbs
g
13.4
Fat
g
3.2g
Fiber
35.7g
Sugar
544mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
392
Calories
kcal
7.9
Protein
g
63.5
Carbs
g
13.4
Fat
g
3.2g
Fiber
35.7g
Sugar
544mg
Sodium
Tips from the kitchen
- The coffee doesn't make the cake taste like coffee. It just deepens the cocoa, so don't skip it. Brew it fresh and pour it in while it's still hot.
- The batter is meant to be thin and almost soupy after the coffee goes in. That's correct, so resist the urge to add more flour.
- When you fold the wet into the dry, stop whisking the second the streaks of flour disappear. Overmixing here gives you a tougher crumb.
- Start checking at 30 minutes with a toothpick. These thin batters can tip from just-done to dry fast, so don't wait for the full 35 if your oven runs hot.
- Give the cakes the full 10 minutes in the pans before turning them out. Straight away they're fragile and tend to break at the edges.
Ways to vary it
- Swap a couple tablespoons of the hot coffee for espresso if you want a stronger coffee note coming through.
- Stir a teaspoon of instant espresso powder into the dry mix for a darker, more intense chocolate flavor.
- Bake it as a single tall cake in one 23cm pan instead of two layers. Just add about 10 to 15 minutes to the bake time and keep testing with a toothpick.
Storage & leftovers
Frosted or plain, it keeps in an airtight container in the fridge for up to 5 days, though it's best at room temperature. The unfrosted layers freeze well wrapped tightly for up to 3 months. Thaw on the counter and bring a fridge-cold slice back to room temp before eating so the crumb softens up again.
What to serve with it
A scoop of vanilla ice cream or a spoon of lightly whipped cream is all it needs. A handful of fresh raspberries on the side cuts the sweetness nicely.
UC
By Untrained ChefPublished 10 February 2026 · Updated 11 July 2026
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