Description
A delightful combination of moist, cocoa-infused cakes filled with a dreamy mascarpone and whipped cream filling, topped with powdered sugar.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup mascarpone cheese
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a muffin tin.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- In another bowl, mix together the milk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cakes to cool completely before removing them from the tin.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold in the mascarpone cheese.
- Once the cakes are cool, cut off the tops and scoop out a small portion of the center.
- Fill each bomb with the cream mixture and carefully replace the tops.
- Dust with powdered sugar before serving.
Notes
Let cakes cool completely to maintain structure when filling. Use room temperature ingredients for smoother mixing.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg