Chocolate Chip and Mascarpone Cupcakes

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Picnic

Picture of Chocolate Chip and Mascarpone Cupcakes Recipe 1 Video | Photo: Chocolate Chip and Mascarpone Cupcakes Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 55 min
Prep
10 min
Inactive
1 hr 20 min
Cook
25 min
Yield:
24 cupcakes
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 131 reviews

  • on January 16, 2012

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    Sooooooo good!

    people found this review Helpful.
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  • on December 25, 2011

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    Soo I decided to whip up this recipe on Christmas Eve and man I gots to say I really like it! It is a bit dense but the flavors just burst out. All that yummie chocolate I feel so accomplished that I pulled this off. :

    people found this review Helpful.
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  • on December 03, 2011

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    Made these in the past for family and everyone was happy - easy to pull together. Super delicious and elegant. I'm about to whip up another batch for an informal dinner with friends. Cupcakes make the party-- right? Definitely give this recipe a try. It's a keeper.

    people found this review Helpful.
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