Chocolate Chip and Mascarpone Cupcakes - Giada De Laurentiis

• Cupcakes
• unsweetened chocolate↗5 ounces

  chopped

• water↗1 cup
• mascarpone cheese↗1⁄3 cup

  at room temperature

• sugar↗2 1⁄4 cups
• vegetable oil↗1 cup
• large eggs↗3
• vanilla extract↗1 tablespoon
• all-purpose flour↗3 cups
• baking soda↗1 teaspoon
• fine sea salt↗1 teaspoon
• baking powder↗1⁄2 teaspoon
• semi-sweet chocolate chips↗1 cup

  recommended ( Nestle morsels)

• Ganache
• semi-sweet chocolate chips↗1 cup

  recommended ( Nestle morsels)

• cup heavy whipping cream↗2⁄3
• teaspoon vanilla extract↗1⁄2

Step-by-step instructions

1. 1

   Line muffin cups with paper liners

2. 2

   Place an oven rack in the center of the oven and preheat to 325 degrees F.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.