Best 2 Chocolate Chip And Mascarpone Cupcakes Giada De Laurentiis Recipes
Indulge your sweet cravings with Giada De Laurentiis' delightful Chocolate Chip and Mascarpone Cupcakes, a harmonious blend of rich chocolate and creamy mascarpone. These cupcakes are not just any ordinary treats; they are culinary masterpieces that combine the perfect balance of flavors and textures.
The moist and fluffy chocolate cupcakes are studded with an abundance of luscious chocolate chips, creating a symphony of chocolatey goodness in every bite. The creamy mascarpone frosting, made with velvety mascarpone cheese, adds a touch of elegance and richness, taking these cupcakes to the next level.
Whether you're a seasoned baker or a novice in the kitchen, Giada's Chocolate Chip and Mascarpone Cupcakes are a must-try. With easy-to-follow instructions and a few simple ingredients, you can create these delectable treats in the comfort of your own home.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will tantalize your taste buds and leave you craving more. Let's dive into the recipe and discover the secrets behind these extraordinary cupcakes.
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 WALNUT CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Special equipment: 12 paper cupcake liners, a 12-cup muffin pan
- For the cupcakes: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix. Toss until all the ingredients are coated. Set aside.
- In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water. Stir for 20 seconds until blended. Fold in the walnuts and chocolate chips. Spoon the mixture into the prepared pan (cupcake liners will be full). Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs. Cool the cupcakes in the pan for 10 minutes. Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes.
- For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use.
- Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature.
Tips:
- To ensure the cupcakes are properly cooked, insert a toothpick into the center; it should come out clean when done.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the mascarpone filling.
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- To make the cupcakes extra decadent, top them with a dollop of whipped cream or a scoop of vanilla ice cream.
- If you're short on time, you can use a store-bought chocolate chip cookie dough for the cupcake batter.
Conclusion:
These chocolate chip and mascarpone cupcakes are a delicious and indulgent treat that are perfect for any occasion. With their rich chocolate flavor, creamy mascarpone filling, and soft and fluffy texture, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cupcakes a try – you won't be disappointed!
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