Karen is a baker as you probably remember from the Upside-Down Sausage-Apple Muffins she made for The First Unconfidential Cooks’ Dinner, the Valentine’s Day Cupcakes she made with Emma and the Chinese Sponge Cake. For our second dinner, she made Giada’s recipe for these beauteous, chocolatey (I have to wonder if she was thinking, Catherine would love these…) cupcakes. They were divine, but Karen suggests baking five minutes less for a moister version.
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 cup (or about 6 ounces) semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
Special equipment: 2 (12-count) muffin pans with paper liners
Make the Cupcakes:
Place an oven rack in the center of the oven and preheat to 325 degrees.
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.
Make 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.
Other Recipes from Karen