CHOCOLATE MASCARPONE CUPCAKES RECIPES

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.

Steps:

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• Make the cupcakes: transfer the flour, the cocoa, the salt, the baking powder, and the sugar in a bowl and mix to combine. Make a large well in the center and add the olive oil, the egg, the coffee, the brandy, and the vanilla. Beat with a whisk until just combined.
• Bake: Divide the batter into 11 cupcake liners and bake for 20 - 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Don't overbake.Transfer the cupcakes to a rack and let them cool completely.
• Make the chocolate Mascarpone frosting: Add the cocoa powder, the icing sugar and the milk to a small pot and stir to combine. Add the Mascarpone cheese and heat over low heat until hot. Remove from heat and add the chopped chocolate. Stir well until the chocolate is melted (if all the chocolate is not melted return to heat and stir until the mixture is smooth).Refrigerate until the frosting reaches a spreading consistency. If the frosting gets too stiff, let it come to room temperature
• Frost the cupcakes: work the frosting with a spatula to make it soft and transfer it into a piping bag (a star tip number 1M is recommended). Frost the cupcakes and sprinkle with chocolate sprinkles. Eat.