Ingredients Jump to Instructions ↓

  1. 5 ounces unsweetened chocolate, chopped

  2. 1 cup water

  3. 1/3 cup mascarpone cheese, at room temperature

  4. 2 1/4 cups sugar

  5. 1 cup vegetable oil

  6. 3 large eggs

  7. 1 tablespoon vanilla extract

  8. 3 cups all-purpose flour

  9. 1 teaspoon baking soda

  10. 1 teaspoon fine sea salt

  11. 1/2 teaspoon baking powder

  12. 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

  13. 2/3 cup heavy whipping cream

  14. 1/2 teaspoon vanilla extract

  15. Special equipment: 2 (12-count) muffin pans with paper liners

Instructions Jump to Ingredients ↑

  1. For the Cupcakes:

  2. Place an oven rack in the center of the oven and preheat to 325 degrees F.

  3. 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.

  4. 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.

  5. 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.

  6. For the Ganache:

  7. 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.

  8. 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.

  9. Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.


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