Chocolate Chip and Mascarpone Cupcakes Giada De Laurentiis
Indulge in the rich and creamy decadence of Chocolate Chip and Mascarpone Cupcakes, a Giada De Laurentiis creation that combines classic flavors with a luxurious twist. These irresistible cupcakes feature moist, tender crumb thanks to the addition of mascarpone cheese, which adds a subtle tang and creamy richness to every bite. Mini chocolate chips are folded into the batter for a delightful burst of sweetness, perfectly balanced with the vanilla-infused base. Quick and simple to prepare in just 40 minutes, this recipe is ideal for both novice bakers and seasoned dessert enthusiasts. Serve these cupcakes plain, dusted with powdered sugar, or topped with your favorite frosting for an elegant finish. Perfect for celebrations, gatherings, or a little self-indulgence, these mascarpone cupcakes are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 1 cups Mascarpone cheese
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Mini chocolate chips
- 0.25 cups Milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the mascarpone cheese to the butter mixture and beat until smooth.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract.
Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the mini chocolate chips with a spatula, being careful not to overmix.
Using a spoon or scoop, evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Dust with powdered sugar or top with your favorite frosting before serving.
Nutrition Facts
Calories |
3592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.8 g | 293% | |
| Saturated Fat | 143.9 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 187.7 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 568 mg | 44% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
