This frosting is truly amazing, it’s creamy, smooth, and tastes like mocha. Perfect for chocolate cakes and cupcakes. I personally think that mascarpone is the best cheese to use in frosting (even above cream cheese!) it’s not as tangy as cream cheese and has an undeniable smooth and creaminess which compliments all flavors.
Ingredients: Frosting (from here)
1/3 cup natural unsweetened cocoa powder
1 tablespoon instant espresso powder
1 and 1/2 cups heavy whipping cream, chilled (divided)
1 and 1/3 cups sugar
16 ounces mascarpone cheese, chilled
Chocolate covered espresso bean (Optional: garnish)
Pirouette Cookies (Optional: garnish)
Sift cocoa powder into a large bowl; add the espresso powder.
Bring 1 cup cream to a boil in a small saucepan. While whisking, slowly pour cream over cocoa mixture until cocoa is dissolved, about one minute.
Add 1/2 cup cream and sugar, stir until sugar dissolves.
Chill until cold, at least 2 hours.
Add mascarpone to chilled cocoa mixture. Beat on low speed, using an electric mixture, until blended and smooth. Increase to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted (1-2 minutes) Do not over beat or the frosting will curdle.
Frost or pipe onto cupcakes. Garnish with an espresso bean.