Double Chocolate Cupcakes with Raspberry Cardamom Jelly and Italian Mascarpone Cream

INGREDIENTS
double chocolate cupcakes (use your favourite recipe or a Devil’s Food Cake Mix like Duncan Hines Moist Deluxe)
Italian Mascarpone cream
Artisan Edibles Raspberry Cardamom Jelly
icing sugar
Italian Mascarpone Cream:
1 ¼ cups whipping cream
7 oz. Mascarpone
½ tsp. vanilla extract
1 tbsp. icing sugar

Beat the cream in a bowl until slightly thick.  Add the mascarpone, icing sugar and vanilla. Beat until combined.
Bake the cupcakes and cool. Cut rounds out of the top of the cupcakes (reserve for lids).  Fill the holes with Artisan Edibles Raspberry Cardamom Jelly first and the add the mascarpone cream mixture.
Top with the cupcake lids and dust with extra icing sugar.