Thursday, December 15, 2011

Chocolate Chip w/ Mascarpone Cupcakes

With the current wave of Cupcakes still taking the World by storm like some sort of  Glucose Tsunami, and today being National Cupcake Day we wanted to hit you off with a recipe for something special. 
These Chocolate Chip & Mascarpone Cupcakes are so delectably astonishing that almost everything else you make will fail in comparison after trying these.
The Chocolate Ganache over the Light & Fluffy Cupcake really will hit the spot and not feel like a lead bomb in your stomach like some of those heavy brownie like recipes you find floating around these days.
Enjoy these with a cold glass of California Milk.

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 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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