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Triple Chocolate Mascarpone Cupcakes

Calling all chocoholics! These triple threat cupcakes are a worthy indulgence. Mascarpone gives the cupcake an extra rich, tender crumb that is undeniably decandent. Tip: you can either dip the cupcakes in warm ganache, or let it set in the fridge for an hour or so and then frost it on when it's cold and thicker!
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Triple Chocolate Mascarpone Cupcakes

Servings

24

Prep Time

10 minutes

Cook Time

25 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Triple Chocolate Mascarpone Cupcakes

Ingredients

    For The Cupcakes:

  • 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)

Instructions

    For the Cupcakes:

    1. Place an oven rack in the center of the oven and preheat to 325 degrees F.
    2. 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.
    3. 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.
    4. 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:

    1. 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.
    2. 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.

    1 comment

    • Author's avatar image
      Annie Wilkins

      You say to put water in with the chocolate to make the cupcakes. Doesn’t that ruin chocolate?

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