For the cupcake:
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup room temp butter
- 2 lg eggs
- 1 1/2 tsp vanilla
- 1/2 cup sour cream
- Preheat oven to 350
- Combine flour, baking powder and salt. Set aside
- Whip butter and sugar till fluffy
- Add eggs one at a time
- Add sour cream and vanilla
- Slowly add in dry mixture
- Divide batter into 12 cupcake liners
- Bake about 20 minutes until toothpick inserted in middle of cupcake comes out clean.
- Cool completely before frosting.
For the frosting:
- 12 oz softened cream cheese
- 8 oz mascarpone cheese
- 1/2 cup + 2 tbsp powdered sugar
- 2 tsp vanilla
- 1/2 cup heavy cream
- 1/2 cup mini chocolate chips
- Cream cream cheese, mascarpone and 1/2 cup powdered sugar in mixing bowl.
- Set mixture aside
- Place cleaned mixing bowl and mixing attachment in freezer for about 5-10 minutes.
- Whip heavy cream and 2 tbsp powdered sugar in chilled mixing bowl and attachment.
- Once mixture is completely whipped fold into cream cheese mixture
- Frost cupcakes and top with mini chocolate chips
- If not serving immediately place in fridge.