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Chocolate Chip & Mascarpone Cupcakes

January 13, 2012 by hipfoodiemom 1 Comment

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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

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:

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.

 

They don’t look that great but these guys are TASTY!

 

 

 

 

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Filed Under: Baking, Cupcakes, Desserts Tagged With: chocolate mixture, cup vegetable oil, heavy whipping cream, nestle morsels, tablespoon vanilla, teaspoon vanilla

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  1. Chocolate Raspberry Cupcakes with Chocolate Ganache | Hip Foodie Mom says:
    July 15, 2012 at 9:19 pm

    […] (using my recipe: Ganache) […]

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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