Chocolate-Buttermilk Snack Cakes

In her update of the classic chocolate Hostess cupcake, Chicago pastry chef Mindy Segal uses mascarpone in the rich and creamy filling.

Chocolate-Buttermilk Snack Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cakes

  • 1

    cup buttermilk

  • 1

    cup brewed coffee, cooled

  • 1

    teaspoon pure vanilla extract

  • 2

    cups all-purpose flour

  • cup unsweetened cocoa powder

  • 1

    tablespoon baking soda

  • 1

    teaspoon kosher salt

  • 1⅓

    cups granulated sugar

  • ¾

    cup canola oil

  • 1

    large egg

  • filling and frosting

  • ¾

    cup mascarpone cheese

  • ¾

    cup heavy cream

  • ½

    cup confectioners’ sugar

  • ¾

    teaspoon pure vanilla extract

  • ½

    teaspoon instant espresso powder

  • Pinch of kosher salt

  • 12

    ounces chopped bittersweet chocolate, melted and cooled slightly

  • Assorted sprinkles, for coating

Directions

cakes 1 cup buttermilk 1 cup brewed coffee, cooled 1 teaspoon pure vanilla extract 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 tablespoon baking soda 1 teaspoon kosher salt 1 1/3 cups granulated sugar 3/4 cup canola oil 1 large egg filling and frosting
 3/4 cup mascarpone cheese 3/4 cup heavy cream 1/2 cup confectioners’ sugar 3/4 teaspoon pure vanilla extract 1/2 teaspoon instant espresso powder Pinch of kosher salt 12 ounces chopped bittersweet chocolate, melted and cooled slightly Assorted sprinkles, for coating


Nutrition

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