Chocolate Chip and Mascarpone Cupcakes

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Picnic

Rated: 5 stars out of 5Rate itRead users' reviews (53)

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
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
recipe Chocolate Chip and Mascarpone Cupcakes
Geena Copperas Cove, TX 11-05-2009
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Yummy
Rated: 4 stars out of 5

They turned out really well and it was very easy to make, they were just a little too chocolaty for my taste and just a... little dry. Next time I make these I might go with white chocolate chips instead of semi-sweet.Read more
recipe Chocolate Chip and Mascarpone Cupcakes
Julie Canton, OH 09-07-2009
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As a CAKE
Rated: 5 stars out of 5

I have made these cupcakes several times with much success. I wanted to use this recipe as a cake and it turned out great!! ... I used two round pans (9 inch maybe). I baked them at the same temperature as the cupcakes (325). I let them bake for 30 minutes, then had to keep checking them with toothpicks. It ended up being approximately 40+ minutes but keep an eye on them. Great cake!!Read more
recipe Chocolate Chip and Mascarpone Cupcakes
Goska la jolla, CA 09-03-2009
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EXCELLENT!
Rated: 5 stars out of 5

I just made these today!!!! They are delicious and very rich! Some of my family members felt that it was too rich, but if... you are a chocoholic like I am, then you will love these cupcakes. I will definitely make these again. Read more
recipe Chocolate Chip and Mascarpone Cupcakes
Nina New Kensington, PA 08-24-2009
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Made to a T
Rated: 5 stars out of 5

I watched the video before making these cupcakes and was happy I did. There were lots of useful tips like adding the... chocolate chips to the dry ingredients so they wouldn't all sink to the bottom! I had mixed results with my cupcakes because I used two different types of pans. One muffin tin was a non-stick coated steel pan, and one was an aluminum pan. The cupcakes in the aluminum pan took 5 minutes longer to bake (they took 25 minutes) in the oven. The ones in the steel pan took 20 minutes, although, I think I could have taken them out 2-3 minutes sooner to prevent dryness. The cupcakes in the aluminum pan were moist and rich but you do have to wait to let them get to room temperature before you eat them! The cupcakes in the steel pan were not as moist - again, if I'd have taken them out around 18 minutes I think they'd have been fine. Follow ALL the directions to a T and you will be pleased with fantastic, chocolaty, moist cupcakes! Pay attention to the hardware you use as well ;-) and keep an eye on the cooking times.Read more
recipe Chocolate Chip and Mascarpone Cupcakes
Jessica Slater, IA 08-01-2009
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VERY GOOD
Rated: 4 stars out of 5

I made these cup cakes with a little chang. I added 4 oz of unsweeten and 1 oz of smi-sweet chocolate, instead of all... unsweetened. I also made the frosting from Giad's "Chocolate Walnut Cupcake" recipie and put that on instead of the ganach. So much better. There is something about cream cheese frosting and chocolate cake. They were not dry, if I can make these you can too!! Give them a try!!Read more