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 overbeat, 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. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.