Mascarpone Cupcakes with Chocolate Chips

12 servings

30 minutes

Mascarpone cupcakes with chocolate chips are an elegant treat with a refined Italian flavor. The creamy texture of mascarpone pairs with the rich bitterness of dark chocolate, while the chocolate chips add a pleasant crunch. The idea for such desserts is believed to have originated in Italian cuisine, where mascarpone is an essential part of many sweet dishes. These cupcakes are perfect for morning coffee or a cozy evening with a cup of tea. Their moist structure and rich flavor make them a favorite treat for both children and adults. Dipped in delicate chocolate cream, they gain special sophistication, and the light aroma of vanilla adds a sweet, warm note. A wonderful choice for a festive table or simply to enjoy the moment.

Energy value per serving

• Calories: 778.9
• Proteins: 8.2g
• Fats: 43.8g
• Carbohydrates: 86.4g

Ingredients

• Dark chocolate 80%: 150 g
• Water: 250 ml
• Sugar: 450 g
• Mascarpone cheese: 80 g
• Vanilla essence: 1.5 tbsp
• Chicken egg: 3 pc
• Vegetable oil: 250 ml
• Wheat flour: 420 g
• Salt: 1 tsp
• Soda: 1 tsp
• Baking powder: 0.5 tsp
• Chocolate chips (mini): 350 g
• Cream 40%: 150 ml

Cooking steps

1. Preheat the oven to 160 degrees.

2. Mix 150 grams of dark chocolate and water in a small saucepan over medium heat. Stir constantly to melt the chocolate and let it cool for 2 minutes. Incorporate mascarpone into the chocolate, whisking until the mixture is smooth.

   Required ingredients:

   • Dark chocolate 80%: 150 g
   • Water: 250 ml
   • Mascarpone cheese: 80 g

3. Whisk sugar, vegetable oil, eggs, and 1 tablespoon of vanilla in a large bowl for 30 seconds. Add this to the mascarpone with chocolate.

   Required ingredients:

   • Sugar: 450 g
   • Vegetable oil: 250 ml
   • Chicken egg: 3 pieces
   • Vanilla essence: 1.5 tablespoon

4. In a separate container, mix flour, baking soda, salt, baking powder, and 175 grams of chocolate chips. Add the dry ingredients to the chocolate mixture and mix well, but do not beat.

   Required ingredients:

   • Wheat flour: 420 g
   • Soda: 1 teaspoon
   • Salt: 1 teaspoon
   • Baking powder: 0.5 teaspoon
   • Chocolate chips (mini): 350 g

5. Line the muffin tray with paper liners and fill them with batter.

6. Bake for 20-25 minutes (check the readiness of the muffins with a toothpick). Before removing the muffins from the mold, they need to cool completely for about 1 hour.

7. For the cream, place 175 grams of chocolate chips in a small bowl.

   Required ingredients:

   • Chocolate chips (mini): 350 g

8. Mix cream and 0.5 teaspoon of vanilla essence in a small saucepan and heat over medium heat until small bubbles appear at the edges of the cream. Pour the hot cream over the chocolate chips. Using a fork, gently stir until the chocolate is completely melted and the mixture is smooth.

   Required ingredients:

   • Cream 40%: 150 ml
   • Vanilla essence: 1.5 tablespoon

9. Dip each cupcake in chocolate cream and return to a tray or a parchment-lined sheet. Place the cupcakes in the refrigerator to set the cream for 15-20 minutes.

10. Before serving, take the cupcakes out of the fridge and let them come to room temperature.