Chocolate-Buttermilk Snack Cakes
By DreiFromBK
In her update of the classic chocolate Hostess cupcake, Chicago pastry chef Mindy Segal uses mascarpone in the rich and creamy filling.
Ingredients
- 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
Preparation
Step 1
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