Free Online Recipes
|

Sign Up login
 
 

Chocolate Chip & Mascarpone Cupcakes Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chocolate Chip & Mascarpone Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   30

Ingredients
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 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





0 Out of 5 from 0 reviews

You can add this Chocolate Chip & Mascarpone Cupcakes recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.