I adore chocolate cupcakes. What I don’t adore is all that super sweet icing that’s usually piled on top. So when I saw Giada De Laurentiis make these cupcakes that were merely dipped in a ganache icing, I was all over them! Believe me, they did NOT disappoint! The addition of the mascarpone cheese gave them a richness that was absolutely delicious! The combination of the dark chocolate ganache and the rich chocolate cupcake was chocolate heaven!
Chocolate Chip Mascarpone Cupcakes with Ganache Icing
Slightly adapted from Giada De Laurentiis
- 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) (See Liz’s Notes)
- 2/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- Special equipment: 2 (12-count) muffin pans with paper liners
Place the 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, then cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
Beat sugar, oil, eggs, and vanilla in a large bowl for 30 seconds, then 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, and 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.
Place 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.
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.
Cook’s Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.
The ganache recipe called for all semisweet chips, but since I’m such a dark chocolate fan, I used half semisweet and half dark chocolate. Same goes for the cupcake batter…if you’re a dark chocolate fan, use it instead of the semisweet. You can’t mess these up.:)