Wednesday, 31 August 2011

Indulge a Little

I'm a big peruser of online recipe websites...from FoodNetwork to Epicurious, and most recently, Gojee, a site that hand-picks recipes personalized just for you. How perfect!

I stumbled upon this delicious Chocolate Chip and Mascarpone Cupcakes recipe from Giada De Laurentiis, which I made for dessert with friends last night. They're so yummy, I just had to share the recipe. Here's how I made them:

Place an oven rack in the center of the oven and preheat to 325 degrees F. Make sure you have 24 cupcake liners on hand (preferably cute ones, like these!).


Combine 5 oz. of unsweetened chocolate (Baker's) and 1 cup of 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 1/3 cup room temperature mascarpone cheese until the mixture is smooth.


Beat 2 1/4 cups white sugar, 1/3 cup vegetable oil, 3 eggs, and 1 tablespoon vanilla extract in a large bowl for 30 seconds. Stir in the chocolate mascarpone mixture. Whisk 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1/2 teaspoon baking powder, and 1 cup of Nestle 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 1 cup of Nestle chocolate chips in a small bowl. Combine 2/3 cup heavy whipping cream and 1 teaspoon 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.

Have a few...or more!

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