Chocolate Chip and Mascarpone Cupcakes

5

Ingredients

  • For the cupcakes:

  • 150g unsweetened plain chocolate, chopped
  • 250ml water
  • 80g mascarpone cheese, at room temperature
  • 450g sugar
  • 250ml vegetable oil
  • 3 large eggs
  • 1 tbsp vanilla essence
  • 420g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp fine sea salt
  • 1/2 tsp baking powder
  • 175g milk/plain chocolate

  • For the ganache:

  • 175g milk/plain chocolate
  • 150ml double cream
  • 1/2 tsp vanilla essence
  • Special equipment: 2 (12-count) muffin pans with paper liners

Use imperial measurements

Method

How to make Chocolate Chip and Mascarpone Cupcakes

For the cupcakes:

Place an oven rack in the center of the oven and preheat to 160C/Gas 3.

Combine the plain 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 plain flour, bicarbonate of 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 double cream and vanilla essence 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.

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