1 cup (6 oz) semisweet chocolate chips (recommended- Nestle morsels)
1 cup (6 oz) semisweet chocolate chips (recommended- Nestle morsels)
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
2 (12-count) muffin pans with paper liners
Instructions
Place an oven rack in the center of the oven and
preheat to 325 degrees F. 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.
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- 1. 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. 2. 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. 3. Cook's Note- For puffier cupcakes
allow the batter to rest in the muffin pans for 20
minutes before baking.
Originally Submitted
9/19/2010
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