This recipe was inspired by my youngest son Jem, who saw me filling butterfly cakes with mascarpone icing one day and asked me not to cut the lid into wings, but to replace it just as it was so his dad would'nt know there was a surprise within. I added the ganache topping to cover our tracks. These have now become legendary in our house although I daren't make them too often as I cannot leave them alone!
For the buns
50g cocoa powder
240ml boiling water
110g butter, softened
100g caster sugar
2 eggs
175g plain flour
1 or 2 tsp vanilla extract (optional)
2 tsp baking powder
For the filling
150g mascarpone
4tbsp icing sugar
For the ganache
100g dark chocolate brokem up
100ml double cream
Heat the oven to 190 degrees C and place 16 muffin cases into muffin tins.
Put the cocoa into a small bowl, add the boiling water and stir until smooth. In a mixing bowl, cream the butter and sugar until pale and fluffy, then add 1 egg and beat until combined, adding a tbsp of flour to stop it splitting. Repeat with 2nd egg and stir in vanilla extract if using. Add rest of flour and baking powder stirring well together before adding the cocoa mixture. Fill each case about 2 thirds full and bake for 16 to 20 minutes until springy to the touch. Leave to cool.
Beat together the mascarpone and icing sugar until smooth. Melt chocolate and stir in cream.
When the buns are cool, use a sharp knife to cut a 2cm deep circle out of the top of each bun, taking care to leave about 1cm rim around the cut. Trim off about half of the underside of each lid and discard. Fill the hole in each bun with 1 tsp of the mascarpone mixture, replace the lids then top with a dollop of ganache to disguise the joins!
Back to Julie
I made these last night. I halved the recipe but still got 9 buns. I had some squishy raspberries from the garden so added some to the mascarpone filling. Or some lemon curd would be nice. They were delicious.
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