Chocolate Chip and Mascarpone Cupcakes


Oct 30, 2006
Las Vegas
Chocolate Chip and Mascarpone Cupcakes


• 5 ounces unsweetened chocolate, chopped
• 1 cup water
• 1/3 cup mascarpone cheese, at room temperature
• 2 1/4 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1 cup (6 ounces) semisweet chocolate chips

• 1 cup (6 ounces) semisweet chocolate chips
• 2/3 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• Special equipment: 2 (12-count) muffin pans with paper liners


For the Cupcakes:

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

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.

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.

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.

For the Ganache:

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. Place the chocolate chips in a small bowl. 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.

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.

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