Spiced Black Pepper Cupcakes

Name: Spiced Black Pepper Cupcakes
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 24 cupcakes
Ingredients: 1/2 cup extra dark chocolate chips; 1/2 cup boiling water; 1/2 cup unsweetened applesauce; 1/2 cup sour cream; 1/2 cup vegetable oil; 1 tablespoon vanilla extract; 3 large eggs; 1 1/4 cups brownie mix; 3/4 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup cocoa powder; 1/4 cup chocolate pudding mix; 3 teaspoons freshly ground black pepper; 1 1/2 teaspoons cinnamon; 1/2 tablespoon baking powder; 1/4 teaspoon kosher salt; 1 cup heavy cream; 8 ounces mascarpone, at room temperature; 1/2 cup confectioners' sugar

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Level: Easy
Total: 1 hr 5 min

Prep: 40 min
Cook: 25 min

Yield: 24 cupcakes

Level: Easy
Total: 1 hr 5 min

Prep: 40 min
Cook: 25 min

Yield: 24 cupcakes

Ingredients

Spiced Black Pepper Cupcakes:

1/2 cup extra dark chocolate chips

1/2 cup boiling water

1/2 cup unsweetened applesauce

1/2 cup sour cream

1/2 cup vegetable oil

1 tablespoon vanilla extract

3 large eggs

1 1/4 cups brownie mix

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup cocoa powder

1/4 cup chocolate pudding mix

3 teaspoons freshly ground black pepper

1 1/2 teaspoons cinnamon

1/2 tablespoon baking powder

1/4 teaspoon kosher salt

Whipped Mascarpone Icing:

1 cup heavy cream

8 ounces mascarpone, at room temperature

1/2 cup confectioners' sugar

Directions

For the spiced black pepper cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners.
Place the chocolate and water in a bowl. Let sit for 1 minute. Stir the chocolate mixture until smooth. Add the applesauce, sour cream, oil, vanilla and eggs. Beat until smooth, about 2 minutes. Add the brownie mix, flour, granulated sugar, cocoa, pudding mix, pepper, cinnamon, baking powder and salt to the chocolate mixture. Mix until combined. Scoop the batter into the muffin tin, filling each cup three-quarters full. Bake until done, 21 to 23 minutes.
For the icing: Whisk the heavy cream until stiff peaks form (be careful not to over beat, or the cream will be grainy). In another bowl, whisk together the mascarpone and confectioners' sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
Frost the cupcakes with the icing.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.