I have a HUGE sweet tooth. This is one of my absolute all time favorite cupcake recipes! You gotta love chocolate to make and eat these! The ganache is the best! Next time, I will try topping with fresh fruit and hell, maybe even whip cream. These are SO yummy!
INGREDIENTS
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 (recommended: Nestle morsels)
GANACHE:
- 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
- 2/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- Special equipment: 2 (12-count) muffin pans with paper liners
DIRECTIONS
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:
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.
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.
Cook’s Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.
