Blueberry Chocolate Pecan Mascarpone Cake w/ Goat Cheese Frosting!

cupcakes blue plate

I’m so excited that we’re coming into blueberry season! Ever tried a chocolate covered blueberry? They’re delicious.

These cupcakes were inspired by happy hour foods. To me, classic happy hour is cheese and crackers, grapes, nuts, and, well, there would always need to be chocolate incorporated somewhere. All paired with some great wine.

I realized after making these that the phrase “happy hour” doesn’t exactly elicit that response from most people. So I felt the need to explain here. You get it now though, right?  Maybe they should be called ‘things that go with wine’ cupcakes..

Ultimately, these are flavorful, moist cupcakes with a crazy good goat cheese cream cheese frosting, that will go great with a large glass of red wine!

Did I mention the goat cheese frosting?

cupcaked cropped some without coconut

Mmmmm…let’s start there for a change– the frosting:


10-12 oz goat cheese
8 oz cream cheese
2 Tablespoons butter
1 tsp vanilla extract
2 cups powdered sugar, sifted

Bring all ingredients to room temperature. Combine everything except the powdered sugar in a large bowl. Using a hand mixer, beat the ingredients together on a medium-high speed until all combined. Then, add in the powdered sugar and beat at a low speed. You’ll get a fluffy, glossy frosting…mmmmm

This frosting would be great on just about anything. Chocolate cake? red velvet? banana bread? An apple? Really, go crazy.

And of course, it goes with these cupcakes:

1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
3 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup mascarpone cheese
15 oz frozen blueberries, completely thawed and patted dry, combined with 1 T flour
1 1/2 cup mini choc chips
1 1/2 cup pecans, chopped
1 cup sweetened coconut, optional

1. Preheat oven to 375 degrees F. Grease mini muffin pans. For regular sized muffins, preheat to 350. To make it in 13x9in cake form, preheat to 325.
2. Sift together the flour, baking powder, and salt.
3. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream, mascarpone cheese, and vanilla.
4. Fold the dry ingredients into the creamed mixture, and mix until just blended. Do not overmix.
5. Next fold in the blueberries, chocolate chips, and pecans.
6. Fill the prepared pan about 3/4 fill with batter.
7. Set on the middle rack of the oven and bake the mini cupcakes for about 20 minutes, or until a toothpick inserted in the center comes out clean. For regular cupcakes, it’ll probably take about 25-30 minutes. A 13×9 inch cake will probably take about 35 minutes.
8. Let cool in the pan about 10 minutes, then flip out onto a cooling rack.
9. Once they’re cooled, frost with the goat cheese frosting!
10. After you frost the cupcakes, dip it (upside-down) into the coconut quickly and flip it back up.



And remember, pair with some wine 😀

I tried taking an artsy pic here with a painting my parents gave me.


Looks like me, doesn’t it?! A 10 year old girl made this. I was so impressed!

Now, it’s 5 o’clock, perfect timing to pour yourself some wine, have a cupcake, and get ready for the upcoming week.


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