Chocolate Mascarpone Cupcakes
Well, tonight my boyfriend and I ended our relationship. Ohhh, who am I kidding?!?...thats just a nice way to say that WE BROKE UP and I am currently experiencing a pain greater than the removal of my wisdom teeth, which one week ago I could not imagine possible. This is my first heartbreak, and I am so sorry for anyone whose heart I have broken in my past because it is just a terrible feeling. But being a foodie, and now a rather depressed foodie, I am finding consolation in (drum roll, please) FOOD...and lots of it. But, before my ex gets excited that I'll let myself get obese over him, let me state that I will not let myself go into full binge eating, weight gaining, break-up mode--I'm just splurging tonight!....and possibly tomorrow. It's not like I can get into too much trouble with these four holes in my mouth anyways! But right now I am polishing off a little piece of heaven--a Cocosette bar, which is a Venezuelan cookie bar with chocolate and coconut cream. Its divine and apparently has some sort of healing power because I honestly feel better after savoring every last bite of it. Cocosette, it's Advil for the heart! And now I'm gathering the ingredients to make one of my other favorite desserts, which is a Chocolate Chip and Mascarpone Cupcake. If you love chocolate, then you will love these cupcakes. They are a chocolate cupcake with chocolate chips in the batter and a velvety chocolate ganache on top. They are very simple to make and always a great crowd pleaser, or therapy regiment in my case! Hopefully I'll have some more time to blog now that I'm single, and for those of you who "Yelpers" who have only been commenting on my physical appearance (I'm talking to you Mr. "like a piece of bacon on an open fire, you're sizzlin'"), well, now would be the time to make me feel good and leave more of those comments!! Anyways, heres the recipe for the incredibly delicious chocolate cupcakes!
Ingredients:
Cupcakes:
5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup marscapone cheese, at room temp
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
Ganache:
1 cup (6 ounces) semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 325 degrees F.
Combine the semisweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate has melted, about 2 min. Cool for 2 min. Whisk in the mascarpone cheese until mixture is smooth.
Heat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Which 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 lined muffin pans. Bake for 20 to 25 minutes. Cool cupcakes completely before dipping into ganache.
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 and remove immediately to pour over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and smooth.
Dip the tops of the cupcakes into the mixture and transfer to baking sheet. Allow the cupcakes to set in refrigerator about 15 to 20 minutes to cool. Then allow to come to room temperature before serving.
