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Saturday, December 25, 2010

Sweet Treats Saturday: Chocolate Mascarpone Cupcakes

Merry Christmas everyone!   I hope you are all having a wonderful holiday.  In honor of this lovely day, I am posting a recipe for some decadent mascarpone cupcakes.

This recipe comes from one of my favorite Food Network chef's: Giada de Laurentis.  It's a recipe for her Chocolate Chip Mascarpone Cupcakes.  I made a few adjustments to the recipe as I went along and have written them in.  The recipe is from FoodNetwork.com (you can use the link above).


    * 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)


    * 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


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 until blended, then add 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 clean. Cool the cupcakes completely before dipping, (about 30 minutes).

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.

Give the chocolate mixture about 5-10 minutes to thicken before beginning to dip the cupcakes.  Give it a quick stir before you start dipping.  It should be a nice, thick, ganache.

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.

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