Chocolate Chip and Mascarpone Cupcakes - Giada De Laurentiis
photo by vkswjfo
- Ready In:
- 1hr 55mins
- Ingredients:
- 15
- Yields:
-
25 cupcakes
- Serves:
- 25
ingredients
-
Cupcakes
- 5 ounces unsweetened chocolate, chopped
- 1 cup water
- 1⁄3 cup mascarpone cheese, at room temperature
- 2 1⁄4 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1⁄2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips (recommended ( Nestle morsels)
-
Ganache
- 1 cup semi-sweet chocolate chips (recommended ( Nestle morsels)
- 2⁄3 cup heavy whipping cream
- 1⁄2 teaspoon vanilla extract
directions
-
For the Cupcakes:
- Line muffin cups with paper liners
- Place an oven rack in the center of the oven and preheat to 325 degrees F.
- Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
- Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
- Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
-
For the Ganache:
- Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
- Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
- Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.
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RECIPE SUBMITTED BY
I am currently in Physical Therapy school at LSU. I love cooking because it gives me a break from school and lets you be creative.