Mascarpone & Nutella Cupcakes


These were the happiest accident, ever. They happened at the end of a long day baking on commission – I found myself with leftover odds and ends of just about anything and I was determined to find a way to use it all.

What do you do with a lot of excess base-layer mascarpone icing, ends of flour, sugar and eggs, a half jar of nutella and a whole ton of broken chocolate and spare  candy? Duh, you give them to me. So I can make these.

How’d they end up? They fed a film crew, who demolished them in the space of a few minutes, some time in April. There’s something ridiculously glorious about the plain creaminess of the icing, the malted bite of the cake and then the rich nuttiness of the nutella. They’re perfect. This is the cutest little recipe for a quick birthday job. Do try it.


Cupcake Ingredients (Makes 12)

210g Plain Flour

1 Tbsp Baking Powder

1 Tsp Salt

50g Ovaltine

40g Butter

40g Coconut Oil

200g Golden Caster Sugar

2 Large Eggs

200ml Almond Milk

1 Tsp Vanilla Essence

1 Drop Almond Essence

12 Heaped Tbsp Nutella

Mascarpone Frosting 

250g Mascarpone

125ml Double Cream

100g Philadelphia Cream Cheese

200g Icing Sugar

1 Tsp Vanilla Extract


1. Preheat that oven e’rrybody. 170 if you’re fan-operative, and 190 if you’re fan-dysfunctional. Find pretty liners to put into a 12 cup muffin tray. Blitz the butter and coconut oil with an electric hand beater, and add to it the flour & baking soda. Continue to blitz, so that they form a crumb like consistency. Next go the salt, the ovaltine and the sugar in turn.


2. In a separate bowl, beat the eggs and almond milk together. Drop the essences in to the liquid mix for a final twist, then combine the wet and dry ingredients for a final combination, ensure they’re evenly mixed and pour into muffin cups. Bake for 20 – 25 minutes – it all depends on that oven of yours. A toothpick test is a good way to check they’re done – look for it to come out of the centre of a cake, clean.

3. While your cakes are cooling on a rack, knock together your icing. All the mascarpone, cream & philly go in a bowl and get beaten up til they’re all getting along just fine. Kitchens are very abusive places, aren’t they? Introduce the icing sugar in thirds, beating to even consistency at each turn, vanilla essence going in last. You may find you want to add more icing sugar if you want a thicker mix.


This is what it looks like when you die and go to heaven.

4. Core your cakes and set aside the tops, so that you can spoon illegal amounts of nutella into each. Replace tops, ice and get all artistic and ridiculous with the beautiful white mascarpone icing canvas you’ve now got to work with. Remember to hide some for yourself before they all evaporate.




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One thought on “Mascarpone & Nutella Cupcakes

  1. Reblogged this on Northern California Freelance Writers and Bloggers Group and commented:
    These look so amazing and wonderful that my mouth is watering and I SWEAR I just tasted one…could it be?

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