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
STRAWBERRY AND MASCARPONE FILLED CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Special equipment: 1 muffin tin
- Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
- In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
- In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.
STRAWBERRY AND MASCARPONE FILLED CUPCAKES- GIADA
Wow! These are so delicious!! :) Make sure you drain your strawberries really well. The piping takes a few minutes to get used to .......but then it is easy. These are a hit! I have had several recipe requests :) Recipe is as written ;) Recipe from Giada De Laurentiis
Provided by Chez Michelle
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Special equipment: 1 muffin tin, piping bag.
- Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. (Chef note: I did use paper wrappers and just put a slit in bottom prior to piping).
- In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
- In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.
Nutrition Facts : Calories 98.4, Sodium 0.8, Carbohydrate 25.1, Fiber 0.2, Sugar 24.2
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
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