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chocolate chip and mascarpone cupcakes

(1 rating)
Sunflowercooks avatar
Recipe by
Lana Bade
@Sunflowercooks
Goshen, NJ

A little work but SO worth it,better than bakery!

(1 rating)
yield 24 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For chocolate chip and mascarpone cupcakes

  • 5 ounces unsweetened chocolate/chopped
  • 1 cup water
  • 1/3 cup mascarpone cheese/room temperature
  • 2 1/4 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. fine sea salt
  • 1/2 tsp. baking powder
  • 1 cup(6 ounces0semisweet chocolate chips(nestles morsels best for this one)
  • ganache:
  • 1 cup(8 ounces)semisweet chocolate chips
  • 2/3 cup heavy whipping cream.
  • 1/2 tsp. vanilla extract
  • 2 12 count muffin pans with paper liners

How To Make chocolate chip and mascarpone cupcakes

  • 1
    CUPCAKES:
  • 2
    Place oven rack in center of oven,PREHEAT to 325 degrees.
  • 3
    Combine unsweetened chocolate and water in a small saucepan over medium low heat.Stir constantly until the chocolate is melted.About 2 minutes. Cool 2 minutes.
  • 4
    Whisk mascarpone cheese until the mixture is smooth
  • 5
    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;add chocolate chips in a medium bowl.
  • 6
    Add the dry ingrediants to the chocolate mixture,stir just till blended.
  • 7
    divide the batter among the prepared muffin pans.bake for 20-25 minutes or till a tester inserted into center os a cupcake,comes out clean.
  • 8
    COOL CoMPLETELY,about 1 hour,before dipping.
  • 9
    GANACHE:
  • 10
    place chocolate chips into a bowl.Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on outside edge of cream. pour the hot cream mixture over the chocolate chips. Using a fork,gently stir until all the chocolate is melted and completely smooth.
  • 11
    DIP: tops of each cupcake into the ganache and transfer to baking sheet. Place the dipped cupcakes into the refrigerator to set about 15-20 minutes.
  • 12
    Allow cupcakes to return to room temperature before serving.
  • 13
    NOTE:For puffier cupcakes allow batter to rest in the muffin pans for 20 minutes,before baking.
  • 14
    NOTE:Nestle morsals reccommended for ganache and cupcakes.Will turn out best if used.
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