Chocolate Chip and Mascarpone Cupcakes

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Picnic

Rated: 4 stars out of 5Rate itRead users' reviews (58)

Cook Time:
25 min
Level:
Intermediate
Yield:
24 cupcakes

Times:

Prep: 10 min
Inactive Prep: 1 hr 20 min
Cook: 25 min
Total:: 1 hr 55 min

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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 (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

Ganache:

1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
Special equipment: 2 (12-count) muffin pans with paper liners

Directions

For the Cupcakes:

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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Comments & Reviews

recipe Chocolate Chip and Mascarpone Cupcakes
Electra Waldron, AR 02-02-2010
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fantastic
Rated: 5 stars out of 5

I made this recipe-had no problems. I was even a little reluctant to make them as im not a huge Chocolate Fan! But my... boyfriend,talked me into making them. And this was pretty darned close to being the best Chocolate Cupcake ever that ive ever tried. Giada,ive made several of your recipes most i find are quite good/different and unique. Only wish there was less reruns of your shows and you had more new ones out. Over all i think your Pretty Great,Keep up the Good Work! And adore the shows with your daughter :) she's to cute.Read more
recipe Chocolate Chip and Mascarpone Cupcakes
Sarah Rock Hill, SC 12-11-2009
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Don't choke!
Rated: 4 stars out of 5

Made this recipe twice and it produced the same results, very dry cupcakes. The chocolate mascarpone was delicious and the... flavor of the cupcake was good also but just so dry! Definitely need a cup of milk to go with it! If the recipe yielded moister cupcakes then this would be a fantastic recipe!! Read more
recipe Chocolate Chip and Mascarpone Cupcakes
Rachel Bethesda, MD 11-29-2009
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ganache was good, cupcake not so much...
Rated: 3 stars out of 5

I made these cupcakes, and I was so excited because they looked sooooo yummy!!! However, they did not turn out as well as I... had hoped. The cupcakes turned out to be very, very dry-- they even stuck to the muffin liners. I had to cut through the muffin liners to get the cupcakes out! The ganache frosting WAS very delicious and decadent. So next time I want to make cupcakes, I will use the ganache frosting, but I will just make a different cupcake recipe.Read more
recipe Chocolate Chip and Mascarpone Cupcakes
Mia Houston, TX 11-17-2009
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Question
Rated: 5 stars out of 5

I can't wait to try out these cupcakes. I have a question, if I was to use cake flour instead of all-purpose, should I also... use three cups of it? Thanks in advance. Read more
recipe Chocolate Chip and Mascarpone Cupcakes
karen salinas, CA 11-13-2009
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Not so "moistest cupcake" ever!
Rated: 2 stars out of 5

I followed this recipe exactly as written and viewed, however the cupcakes were terribly dry, I even under baked them and let... the second batch rest for 20 minutes prior to cooking as recommended for a puffier cupcake. Still dry, so much so that they were not even enjoyed. Read more
recipe Chocolate Chip and Mascarpone Cupcakes
Kelly Olathe, KS 11-07-2009
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Delicious!
Rated: 5 stars out of 5

These turned out great! Not dry at all. I put the chocolate ganache on really thick and they were just sooo decadent! There... was so much batter, it ended up making about 25 - 26. I cooked them for about 25 minutes, but I think they were done at 20.Read more