Chocolate Chip and Mascarpone Cupcakes

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they are delicious the best cupcakes i've ever had ,but the best of all kind of cakes i had was the rudolph's chocolate truffle cake to get the recipe click the link http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1023658

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I made these on 08/22/2010, and brought them into work the next morning. They were an Office Hit. My coworkers and people from other offices came to sample the cupcakes. Everyone enjoyed them. Ther recipe was easy to follow, a little labor intensive. Then again the day I was make them it was a 95 degree day with almost 100% humidity. Never the less the end result was great.

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My whole family loved these cupcakes! My friends have also asked me to make them for holidays and partys! A chocolate lovers delight!

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These came out too heavy and too much chocolate and I only used 4 oz of the cracked chocolate. I will leave out the chocolate chips next time.
I used whipped cream on top and that helped. I fett the ganach would have been too much use of chocolate. They were not dry, but I felt it was more like a bronie instead of a cupcake.
I love Giada and use all her recipes. She always has a good ones.

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I am really surprised by all the raves for this recipe!
They are just ok.

I followed the recipe exact..
You cannot grasp any flavor from the mascarpone and the are EXTREMELY dry. I remembered a few reviews here that said they were dry and so I did add extra oil.
They are still extrememly dry...maybe I over-cooked them but man they are dry.
To me they taste like they should be "low fat"...but they're not!

Even co-workers who are usually nice about comments are telling me they are dry!

The taste is good...but again nothing special and I wont use this recipe again.

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Made these cupcakes and my hubby brought them to work, and now they wont stop asking him for more! They were very moist and delicious!

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I made these for a bridal shower, and they turned out beautifully. They were moist with the perfect consistency and texture. Even a week later, the leftovers still held on to their original flavor. I did substitute Giada's Ganache for Ina's because of the coffee addition. It was perfectly glossy and delicious as well.

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Loved this easy recipe. I doubled it, used mini semisweet chocolate chips instead of regular ones, and made mini cupcakes for a wedding. In case you're wondering, the doubled recipe made almost 16 dozen mini cupcakes! I found that it was easiest not to fill the pans all the way full for these.

I'd also like to share a great tip--you can make the batter a day ahead of time, cover and refrigerate it, then bake the cupcakes the next morning. I did this and they turned out beautifully. The baking time for mini cupcakes was about 15-16 minutes in my oven. I did not have trouble with dryness as some other readers have mentioned; these were moist and decadent!

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Mine were somewhat dry but still really good. I will try to see what I do to add some moisture, but will definitely try these again.

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These are absolutely perfect! I have to admit, because my 1-cup measuring cup was in use, I used a 3/4 cup measuring cup and figured I'd use 4 measures to make 3 cups. Well, I forgot and just used 3 measures of the 3/4 c. measure, giving me a total of 2 1/4 cups (flour. Well, they were wonderful anyway, the tops were crusty, reminding me of a brownie. I used vanilla buttercream instead of the chocoate ganache, went together very nicely. I agree with the person who recommended milk to drink with them!