Chocolate Chip and Mascarpone Cupcakes

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My first batch produced collapsed cupcakes. Good thing I have baked dozens of cupcakes in the past and realized that the oven temperature shown on the recipe was 325 degrees - that should have been 375. Otherwise, it's a great recipe - moist and extra chocolatey. Thanks, Giada!

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THIS IS THE BEST CUPCAKE EVER!!! You HAVE to make this! I made 24 cupcakes and had leftover batter. Today, I baked the leftover batter in a ramekin and after it was done baking, I drizzeled it with the chocolate ganache and ate it. YUMM!

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I made these for my daughter's baptism this weekend and everyone raved at how DELICIOUS these were! I was hesitant when I saw the batter, but they were divine. They almost tasted like a moist chocolate chip cookie cake. I put very little ganache on each (by way of a squeeze bottle and it was just perfect. They took me some time just because it's definitely not a one pot recipe, but it was totally worth it.

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OMG you are nuts if you don't rate this 5 stars!! it is soo easy to make and sooooo freaking delicious!!!!!

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This is really a rock star dish! I made these for my dad's poker party! He loved it, and he doesn't even like chocolate!

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I recently made these cupcakes for my daughter's wedding, in lieu of the traditional wedding cake. They were absolutely delicious. The only tiny change I made for the second batch, was to reduced the amount of salt to 1/2 teaspoon. Otherwise, they were perfect!

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This should be 4 1/2 stars. The taste of the cupcake was very good, but I would prefer it to be a little bit more moist, so for the next time, I would probably add 1/4 or 1/2 cup more oil. Also, the recipe says to stir, so maybe it would have been better if I mixed the batter on slow setting. I found that letting it set in the refrigerator for 15 - 20 minutes was a bit too long. The ganache was delicious. It was my first time making it, and I was impressed how smoothly it turned out. I melted the chocolate double boiler style rather than directly over the heat because I was afraid that it may burn.

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I didn't have any unsweetened chocolate, so I had to experiment with the chocolate mascarpone mixture. Figures that I used 5 tablespoons of Hershey's Unsweetened Cocoa Powder and the cupcakes were enjoyed to the very last crumb. Thanks Giada!

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I gave this recipe a second try as a cake. I added just a pinch more baking soda and reduced the flour (to avoid dryness and sugar (since I used semisweet chocolate I also omitted the chocolate chips. I made two 9" layers, which baked for 28 minutes. I did not have a problem with them falling like I did the cupcakes. I torted both layers and used the ganache (along with some chocolate mousse as a filling. I iced the cake in "fudge cake icing" (Emeril's recipe and also poured ganache on top. It was delicious, moist, and decadent. It's very similar to the chocolate layer cake served in restaurants for $5 a slice. Time consuming, but worth it!

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Baking is not my forte nor do I in general make or eat sweets very often. The current Top Chef Just Deserts show has put me in the mood to visit the grocer's baking aisle & try to get some desserts on the counter. I followed this recipe to to the letter and it turned out fantastically. Moist, not too sweet, simply delicious and a huge hit around the house.