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.
1 Video | Photo: Chocolate Chip and Mascarpone Cupcakes Recipe
















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By itm100
Herriman, UT
on June 16, 2013
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Loved these cupcakes. They had a dark chocolate flavor with a hint of salt and a tender crumb. Delish. I didn't use the ganache as I frosted mine with a salted caramel merengue buttercream. I used a cream cheese/ sour cream mixture instead of mascarpone cheese and made adjustments for my altitude. They did fall in the middle a little, but I think next time I will adjust a little more for altitude and they should be perfect.
By dolphsangela_850142
Boynton Beach, FL
on June 07, 2013
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Perfect as is. In our area I bought the mascarpone cheese for the same money as the cream cheese at BJs. Also, I will not knowingly give my babies or husband foods that contain GMOs. NO kraft food products. Making these from scratch was not nearly as time consuming as I thought and fam LOVED them. Thank you!
By Zinicola
on May 11, 2013
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Delicious! I baked mine for recommended time of 25 minutes and they came out perfect. I do have a convection oven though.
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