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Chocolate Chip and Mascarpone Cupcakes (Giada De Laurentiis) Recipe

Chocolate Chip and Mascarpone Cupcakes (Giada De Laurentiis) Recipe

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Chocolate Chip and Mascarpone Cupcakes (Giada De Laurentiis)

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Ingredients:

Serving

5 oz 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 tbsp 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 (recommended : nestle morsels)
1 cup (6 oz) semisweet chocolate chips (recommended : nestle morsels)
2/3 cup heavy whipping cream
1/2 tsp vanilla extract
special equipment: 2 (12-count) muffin pans with paper liners

Directions:

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 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:
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.76 Kcal (1067 kJ)
Calories from fat	145.3 Kcal
		% Daily Value*
Total Fat	16.14g	25%
Cholesterol	32.04mg	11%
Sodium	162.93mg	7%
Potassium	108.42mg	2%
Total Carbs	27.26g	9%
Sugars	12.36g	49%
Dietary Fiber	1.65g	7%
Protein	3.38g	7%
Iron	0.7mg	4%
Calcium	20.4mg	2%

Amount Per 100 g
Calories	373.94 Kcal (1566 kJ)
Calories from fat	213.27 Kcal
		% Daily Value*
Total Fat	23.7g	25%
Cholesterol	47.02mg	11%
Sodium	239.15mg	7%
Potassium	159.14mg	2%
Total Carbs	40.01g	9%
Sugars	18.14g	49%
Dietary Fiber	2.42g	7%
Protein	4.96g	7%
Iron	1mg	4%
Calcium	30mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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