Chocolate Chip And Mascarpone Cupcakes Giada De Laurentiis Recipes

Steps:

• Special equipment: 12 paper cupcake liners, a 12-cup muffin pan
• For the cupcakes: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
• In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix. Toss until all the ingredients are coated. Set aside.
• In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water. Stir for 20 seconds until blended. Fold in the walnuts and chocolate chips. Spoon the mixture into the prepared pan (cupcake liners will be full). Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs. Cool the cupcakes in the pan for 10 minutes. Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes.
• For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use.
• Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature.

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 oven to 350 degrees.
• Spray cookie sheets with non-stick spray.
• Combine coconut, chocolate chips, milk and vanilla in medium bowl; mix until well blended.
• Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets.
• Press dough gently with back of spoon to flatten slightly.
• Bake 10-12 minutes or until light golden brown.
• Let cookies cool for 1 minute before placing onto wire racks.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 27 regular-size muffin cups.
• In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla and 1/2 cup mascarpone cheese. Stir in chocolate chips. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In another large bowl, beat cream cheese and 1/4 cup mascarpone cheese with electric mixer on medium speed until smooth and creamy. Beat in powdered sugar and wine. In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread topping on cupcakes, using about 2 heaping tablespoons on each. Sprinkle with grated chocolate.