Mini Mascarpone Chocolate Cakes

January 16, 2018

These cakes definitely have an interesting texture and taste due to the mascarpone cheese. Mascarpone cheese is often used in baking, and adds a hint of sweetness and a soft and airy bite. I find these cakes rich on it’s own, that’s why I didn’t make frosting. But feel free to add a bit of frosting if you wish!

Recipe modified from The Baking Fairy.

Makes 24


⅔ cup {10.5 tbsp} unsalted butter, softened
1¾ cup sugar
2 eggs
8 oz mascarpone cheese {about ¾ cup}
1¼ cup sour cream
1 tsp vanilla extract
¾ cup cocoa powder
1¾ all-purpose flour
1½ tsp baking soda
½ tsp salt


Preheat the oven to 350F. Spray 2 pans of mini cupcake tins with cooking spray.

In the bowl of a stand mixer, beat together the butter and sugar until creamy.

Add in the eggs and vanilla, and beat until fluffy. Stir in the sour cream and mascarpone, and mix until combined.

Add in the flour, cocoa, baking soda, and salt, and beat until creamy and fluffy.

Pour the batter into the prepared bundt pan, and bake for 50 minutes, until a toothpick inserted in the centre comes out clean.

Let cakes cool completely before taking them out of the pans and serving.


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