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Chocolate Chip and Mascarpone Cupcakes

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves24
  • DifficultyMedium

For the cupcakes

150g unsweetened plain chocolate, chopped
250ml water
80g mascarpone cheese, at room temperature
450g sugar
250ml vegetable oil
3 large eggs
1 tbsp vanilla essence
420g plain flour
1 tsp bicarbonate of soda
1 tsp fine sea salt
1/2 tsp baking powder
For the cupcakes:

Place an oven rack in the center of the oven and preheat to 160C/Gas 3.

Combine the plain 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 plain flour, bicarbonate of 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 double cream and vanilla essence 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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