Chocolate Chip and Mascarpone Cupcakes

Chocolate Chip And Mascarpone Cupcakes Recipe

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Lana Bade

By
@Sunflowercooks

A little work but SO worth it,better than bakery!

Rating:

★★★★★ 1 vote

Comments:
Serves:
24
Prep:
10 Min
Cook:
30 Min

Ingredients

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  • ·
    5 ounces unsweetened chocolate/chopped
  • ·
    1 cup water
  • ·
    1/3 cup mascarpone cheese/room temperature
  • ·
    2 1/4 cups sugar
  • ·
    1 cup vegetable oil
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    3 large eggs
  • ·
    1 tablespoon pure vanilla extract
  • ·
    3 cups all-purpose flour
  • ·
    1 tsp. baking soda
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    1 tsp. fine sea salt
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    1/2 tsp. baking powder
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    1 cup(6 ounces0semisweet chocolate chips(nestles morsels best for this one)
  • ·
    ganache:
  • ·
    1 cup(8 ounces)semisweet chocolate chips
  • ·
    2/3 cup heavy whipping cream.
  • ·
    1/2 tsp. vanilla extract
  • ·
    2 12 count muffin pans with paper liners

How to Make Chocolate Chip and Mascarpone Cupcakes

Step-by-Step

  1. CUPCAKES:
  2. Place oven rack in center of oven,PREHEAT to 325 degrees.
  3. Combine unsweetened chocolate and water in a small saucepan over medium low heat.Stir constantly until the chocolate is melted.About 2 minutes.
    Cool 2 minutes.
  4. Whisk mascarpone cheese until the mixture is smooth
  5. 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;add chocolate chips in a medium bowl.
  6. Add the dry ingrediants to the chocolate mixture,stir just till blended.
  7. divide the batter among the prepared muffin pans.bake for 20-25 minutes or till a tester inserted into center os a cupcake,comes out clean.
  8. COOL CoMPLETELY,about 1 hour,before dipping.
  9. GANACHE:
  10. place chocolate chips into a bowl.Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat.
    Cook until small bubbles appear on outside edge of cream.
    pour the hot cream mixture over the chocolate chips.
    Using a fork,gently stir until all the chocolate is melted and completely smooth.
  11. DIP: tops of each cupcake into the ganache and transfer to baking sheet.
    Place the dipped cupcakes into the refrigerator to set about 15-20 minutes.
  12. Allow cupcakes to return to room temperature before serving.
  13. NOTE:For puffier cupcakes allow batter to rest in the muffin pans for 20 minutes,before baking.
  14. NOTE:Nestle morsals reccommended for ganache and cupcakes.Will turn out best if used.

Printable Recipe Card

About Chocolate Chip and Mascarpone Cupcakes

Course/Dish: Cakes, Chocolate




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