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Chocolate & Raspberry Gemelli Birthday Cupcakes

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Happy 30th Birthday Pappardelle's Pasta! We want to thank all of our loyal customers for every one of your support and passion behind our labor of love! For our birthday celebration, we thought it would be appropriate to combine our birthday cake with a little bit of chocolate & raspberry pasta for a unique way to celebrate. Our chef created a fun twist on typical cupcakes: vanilla cupcakes filled with dark chocolate and Pappardelle’s own Chocolate & Raspberry Gemelli with Mascarpone frosting on top, garnished with more Chocolate & Raspberry Gemelli and some fresh fruit! Can you say dessert heaven?

Serving Size: 
12
Ingredients: 

For the cupcakes:
8 oz. Pappardelle’s Chocolate & Raspberry Gemelli
1 1/2 cups flour
3/4 teaspoon baking powder
1/3 teaspoon salt
6 tablespoons butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup milk

For the filling:
2 oz. chocolate, finely chopped
1/4 cup heavy cream
1 tablespoon powdered sugar

For the frosting:
8 oz. Mascarpone cheese
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 1/2 cups heavy cream
Fresh fruit (optional)

Instructions: 

For the cupcakes:
1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
2. In a bowl, mix flour, baking powder, and salt; set aside.
3. In a separate bowl, use a handheld mixer to cream the butter, sugar, and vanilla together until smooth. Add eggs one at a time, mix each addition for 30 seconds before adding the next.
4. Add 1/3 of the flour mix to the butter and egg mixture, then add 1/3 of the milk, alternating between the two until no product remains and is well incorporated.
5. Fill the cupcake liners 3/4 full with the batter. Bake approximately 20 mins or until a toothpick comes out clean.

For the filling:
1. Bring a pot of salted water to boil. Cook pasta 10-12 mins, or until al dente. Drain & immediately run under cold water to stop the cooking process. Reserve 4 oz. of the pasta, and finely chop the other 4 oz. for Step 3.
2. Meanwhile, melt the chocolate in a microwave safe bowl. Warm cream until steaming. Once chocolate has cooled slightly, mix in the warm cream until fully combined with the chocolate. 
3. Using a handheld mixer, mix the chocolate mixture with sugar until smooth. Fold in chopped pasta. Refrigerate for 20 mins.
4. Fill a pastry bag with the chocolate filling.
5. Cut a hole out of the center of the cupcakes (about 3/4 way down). Pipe the filling into the holes in the cupcake until it is filled. 

For the frosting:
1. Mix vanilla, Mascarpone, and sugar until smooth. Whip with cream until stiff peaks form.
2. Top cupcakes with frosting. Garnish frosting with pasta and fresh fruit. Enjoy!

From This Recipe

$6.40 | 1 lb. package
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