Dark Chocolate Chip Mascarpone Cupcakes Recipes

CHOCOLATE CHIP AND MASCARPONE CUPCAKES

Steps:

• 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.

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with liners and cooking spray.
• Prepare cake mix according to its directions.
• Fill liners about ¾ of the way up with the cupcake batter.
• Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
• Allow the cupcakes to cool completely.
• In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
• Fold in the mini chocolate chips.
• Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
• Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
• Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
• Put the cupcakes in the freezer for about 1 hour or until firm.
• Melt the dark chocolate and coconut oil together.
• Carefully, dip the tops of the cupcakes into the melted chocolate.
• Place in the refrigerator to firm up if need be.
• Enjoy!

CHOCOLATE CHIP AND MASCARPONE CUPCAKES - GIADA DE LAURENTIIS

Steps:

• For the Cupcakes:
• Line muffin cups with paper liners
• 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.

CHOCOLATE CHIP CANNOLI CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Prep your cupcake pan by filling each of the 12 holes with cupcake liners.
• Separate egg whites/yolks. Set whites aside. Yolks can be discarded or used for another recipe.
• Cream butter and sugars in a large bowl for approx 3 minutes.
• Add sour cream and vanilla and mix until totally combined.
• Add egg whites and mix until combined.
• In a large bowl, sift flour, baking powder, cinnamon and salt.
• In a small bowl, whisk milk and water until combined.
• Take turns adding some of the flour mix and some of the milk mixture into the creamed sugar bowl. Mix in between and continue to mix until completely combined.
• Add chocolate chips and stir to combine.
• Fill each cupcake liner with your batter (about 3/4 full).
• Bake for approx. 15 minutes. If you stick a toothpick into the center, it should come out dry if they are completely cooked.
• When finished, let cool in pan for 5 minutes and then transfer them to a cooling rack until they are completely cool.
• Mix mascarpone cheese, confectioners sugar and vanilla together on low speed just until completely smooth. Make sure not to over mix!
• Place into a piping bag or decorating tool and frost the tops of each cooled cupcake.
• Sprinkle mini chocolate chips on top of each cupcake.
• Finish decorating with a piece of cannoli shell.

DARK CHOCOLATE CHIP-MASCARPONE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 27 regular-size muffin cups.
• In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla and 1/2 cup mascarpone cheese. Stir in chocolate chips. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In another large bowl, beat cream cheese and 1/4 cup mascarpone cheese with electric mixer on medium speed until smooth and creamy. Beat in powdered sugar and wine. In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread topping on cupcakes, using about 2 heaping tablespoons on each. Sprinkle with grated chocolate.