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

Details

Adapted from foodandwine.com

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