CHOCOLATE CHIPS & MASCARPONE CUPCAKES

Anyone who loves chocolate....they will absolutely love this recipe.

INGREDIENTS :

5 oz good 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, at room temperature
1 tbsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1/2 tsp baking powder
1 cup (6 oz) semisweet chocolate chips ( I used Nestle morsels )

For Ganache :

1 cup (6 oz) good semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 tsp pure vanilla extract

For Decoration :

1 stick unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 1/2 cups powdered sugar
1/4 cup milk



METHODS :

For the Cupcakes;

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

With an electric mixer, beat the sugar, oil, eggs and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture.

In another large bowl, whisk the flour, baking soda, baking powder, salt and chocolate chips. Then add the dry ingredients to the chocolate mixture in 3 batches. Stir until just blended.

Divide the batter among the prepared muffin pans with liners ( For puffier cupcakes, allow the batter to rest in the muffin pans for 20 minutes before baking ). Bake for 20-25 minutes or until a tester inserted into the center of the cupcakes 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 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 and shinny.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Placed the dipped cupcakes in the refrigerator to set, about 15-20 minutes.

For the Decorations;

With a electric mixer, beat the butter, vanilla, powdered sugar and milk until creamy and smooth. Scoop the cream into a piping bag and pipe your favorite design on top of the cupcakes.

*** Allow cupcakes to return to the room temperature before serving.