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Chocolate Chip and Mascarpone Cupcakes Recipe

Chocolate Chip and Mascarpone Cupcakes

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Average Rating:

Total Reviews: 152

Showing 101-110 of 152

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  • on November 05, 2009

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    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.

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  • on September 07, 2009

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    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!!

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  • on September 03, 2009

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    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.

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  • on August 24, 2009

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    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.

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  • on August 01, 2009

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    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!!

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  • on July 31, 2009

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    I think almost everything I have made using Giadia's recipes have turned out superb and these are no exception! Came out excellent, delicious, and decadent. The only adjustments I had to make was letting the cupcakes bake longer, about 30 minutes instead of the 20-25 the recipe calls for and it should definitely be made the day it is going to be served. I made these cupcakes the day before I was going to take them to my cousin's daughter's birthday party and I left them out of the fridge after the ganache set and the ganache ended up melting over night and it had to be put back in the fridge again. Granted, I do live in a place where it's currently 95F. I recommend leaving these cupcakes in the fridge before serving and keeping them refrigerated when not eating them.

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  • on July 28, 2009

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    I just made these cupcakes and they are delicious. Even though I've been keeping them in the refrigerator, once they come to room temperature again, they seem even moister than the first day. I did add a small package of chocolate pudding mix to the dry ingredients as some suggested. I baked them in two batches. The first batch was slightly underbaked, but set up fine. The only problem was that they fell after a while. I baked the second batch a little longer so those didn't fall, but personally I preferred the batch that fell! My coworkers don't care about appearances so it didn't matter. I was a little nervous about the ganache (other attempts I've made at ganache have resulted in the consistency of chocolate milk!, but it came out perfectly. The only thing I would change next time is to put more chocolate chips in the mix. Other than that, the recipe is fantastic and I will definitely be making them again!

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  • on July 28, 2009

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    These were very easy to make and even more delicious! If you love chocolate, this is a keeper. Will try adding some coffee to it next time. Sounds like a good idea!

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  • on July 27, 2009

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    definitely let the batter sit so that they'll rise... i thought they came out really well. moist and great!
    mia

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  • on July 26, 2009

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    Thanks Giada! I am not much of a baker unless you consider mixes from a box baking. This was an easy receipe to follow and the results were awesome. I haven't baked from scratch in a long time so this was great. They came out perfect! I got rave reviews for them. I said I don't look like Giada, but I can bake like her... this time.

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