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Chocolate Chip and Mascarpone Cupcakes

PREP TIME
10 min
COOK TIME
25 min
YIELDS
24 servings

Ooey gooey chocolatey goodness makes these cupcakes totally irresistible.

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Ingredients

Cupcakes

5
oz unsweetened chocolate, chopped
1
cup water
cup mascarpone cheese, at room temperature
2 ¼
cups sugar
1
cup vegetable oil
3
large eggs
1
Tbsp vanilla extract
3
cups all-purpose flour
1
tsp baking soda
1
tsp fine sea salt
½
tsp baking powder
1
cup (6-oz) semisweet chocolate chips (recommended: Nestle morsels)

Ganache

1
cup (6-oz) semisweet chocolate chips (recommended: Nestle morsels)
cup heavy whipping cream
½
tsp vanilla extract
2
(12-count) muffin pans with paper liners
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Directions

Step 1

Place an oven rack in the center of the oven and preheat to 325ºF.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Cook’s Note: For puffier cupcakes, allow the batter to rest in the muffin pans for 20 minutes before baking.

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My rating for Chocolate Chip and Mascarpone Cupcakes
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