Chocolate Chip and Mascarpone Cupcakes

1 review, 5 star(s). 100% would make again

Ready in 1 minutes


5 ounce 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 Sea Salt; fine
1/2 teaspoon Baking Powder
1 cup Semisweet chocolate; (6 ounces) recommended: Nestle morsel

Original recipe makes 24

Original recipe makes 24 Servings


You've adjusted the recipe from 24 (as originally posted) to 24 Servings. The ingredients above reflect 24 Servings, but the instructions reflect the as-posted 24. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.


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.


Recipe Summary

Prep Time: 10 minutes

Inactive Prep Time: 1 hour 20 minutes

Cook Time: 25 minutes

Yield: 24 cupcakes

Verified by stevemur
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Calories Per Serving: 466 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Summary Prep Time: 10 minutes Inactive Prep Time: 1 hour 20 minutes Cook Time: 25 minutes Yield: 24 cupcakes [I posted this recipe.]
Metmanice 7y ago

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