CHOCOLATE CHIP AND MASCARPONE CUPCAKES
A little work but SO worth it,better than bakery!
Provided by Lana Bade @Sunflowercooks
Categories Cakes
Number Of Ingredients 17
Steps:
- CUPCAKES:
- Place oven rack in center of oven,PREHEAT to 325 degrees.
- Combine unsweetened chocolate and water in a small saucepan over medium low heat.Stir constantly until the chocolate is melted.About 2 minutes. Cool 2 minutes.
- Whisk 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;add chocolate chips in a medium bowl.
- Add the dry ingrediants to the chocolate mixture,stir just till blended.
- divide the batter among the prepared muffin pans.bake for 20-25 minutes or till a tester inserted into center os a cupcake,comes out clean.
- COOL CoMPLETELY,about 1 hour,before dipping.
- GANACHE:
- place chocolate chips into a bowl.Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on outside edge of cream. pour the hot cream mixture over the chocolate chips. Using a fork,gently stir until all the chocolate is melted and completely smooth.
- DIP: tops of each cupcake into the ganache and transfer to baking sheet. Place the dipped cupcakes into the refrigerator to set about 15-20 minutes.
- Allow cupcakes to return to room temperature before serving.
- NOTE:For puffier cupcakes allow batter to rest in the muffin pans for 20 minutes,before baking.
- NOTE:Nestle morsals reccommended for ganache and cupcakes.Will turn out best if used.
CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY
Here's what you need: cake mix, ricotta cheese, mascarpone cheese, powdered sugar, vanilla, mini chocolate chips, dark chocolate, coconut oil
Provided by Matthew Johnson
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 8
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!
Nutrition Facts : Calories 562 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 3 grams, Protein 8 grams, Sugar 43 grams
DARK CHOCOLATE CHIP-MASCARPONE CUPCAKES
Guests will be sure to save room for dessert when they spy these decadent cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 27
Number Of Ingredients 18
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.
Nutrition Facts : Calories 250, Carbohydrate 24 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 15 g, TransFat 1 g
CHOCOLATE CHIP AND MASCARPONE CUPCAKES - GIADA DE LAURENTIIS
Chocolate lovers will love these (Chocolate cupcakes with chocolate chips topped with a chocolate ganache!). This is one of Giada's recipes. It makes a lot so it's good to bring to a party.
Provided by Ewalla
Categories Dessert
Time 1h55m
Yield 25 cupcakes, 25 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 326.5, Fat 18.8, SaturatedFat 7, Cholesterol 31, Sodium 165.2, Carbohydrate 40, Fiber 2.1, Sugar 25.5, Protein 3.7
CHOCOLATE CHIP AND MASCARPONE CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 24 cupcakes
Number Of Ingredients 16
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.
More about "chocolate chip and mascarpone cupcakes recipes"
CHOCOLATE MASCARPONE CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
CHOCOLATE CHIP AND MASCARPONE CUPCAKES - FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE CHIP CUPCAKES | WITH BUTTERCREAM FROSTING - CONFETTI …
From confettiandbliss.com
CHOCOLATE CHIP CUPCAKES RECIPE - EASY DESSERT RECIPES
From easydessertrecipes.com
TRIPLE CHOCOLATE MASCARPONE CUPCAKES – GIADZY
From giadzy.com
TOLL HOUSE CHOCOLATE CHIP CUPCAKES - A FAMILY FEAST®
From afamilyfeast.com
CHOCOLATE CHIP & MASCARPONE CUPCAKES • HIP FOODIE MOM
From hipfoodiemom.com
DARK CHOCOLATE CHIP-MASCARPONE CUPCAKES RECIPE
From lifemadedelicious.ca
CHOCOLATE CHIP AND MASCARPONE CUPCAKES : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
CHOCOLATE CHIP CUPCAKES - SWEETS BY ELISE
From sweetsbyelise.com
AMAZING CHOCOLATE CHIP AND MASCARPONE CUPCAKES – GIADA
From hardcoreitalians.blog
CHOCOLATE CUPCAKES WITH MASCARPONE FROSTING - THE DESSERTED GIRL
From thedessertedgirl.com
CHOCOLATE CHIP AND MASCARPONE CUPCAKES RECIPE | FOOD …
From foodnetwork.co.uk
CHOCOLATE CHIP CUPCAKES FROM SCRATCH - TASTES OF LIZZY T
From tastesoflizzyt.com
CHOCOLATE CHIP AND MASCARPONE CUPCAKES RECIPE | GIADA DE …
From foodnetwork.cel02.sni.foodnetwork.com
THE BEST CANNOLI CUPCAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
MOIST CHOCOLATE CUPCAKE RECIPE (AND A MASCARPONE FROSTING)
From thehungrybites.com
CHOCOLATE CHIP CUPCAKES - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
You'll also love