Chocolate cupcake with mascarpone frosting by Karen Yee

Chocolate Cupcakes with Mascarpone frosting
•    1¾ cups all purpose flour
•    2 cups granulated white sugar
•    ¾ cup unsweetened cocoa powder
•    1½ tsp baking soda
•    ¾ teaspoon salt
•    2 large eggs
•    1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
•    ½ cup butter, melted
•    1 tbsp vanilla extract
•    1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Directions:
1.    Preheat oven to 180C. Line two 12-cup muffin tins with paper liners; set aside.
2.    In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3.    Divide batter among prepared muffin cups, filling each no more than two-thirds full. Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres. Transfer cupcakes to wire racks to cool completely before frosting.

Mascarpone frosting:
•    250g of Mascarpone frosting
•    ¼ cup of icing sugar
•    1 cup whipping cream
•    1 ½ tsp of vanilla extract
Directions:
Whip the cream till stiff peaks with the vanilla extract.
In another bowl, mix the sugar and the mascarpone together till well combine.
Fold in the whipped cream.
Frost immediately.