Chocolate Chips and Mascarpone Cupcakes


Filled with gooey chocolate chips, topped with a dense, chocolate icing.

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    Chocolate Icing
    1/4 cupHoney
    8 ozBittersweet Chocolate, coarsely chopped
    1 cup250 mLHeavy Whipping Cream
    2 tbspSeedless Rasberry Jam
    1 cup250 mLSemisweet Chocolate Chips
    1/2 tspBaking Powder
    1 tspSalt
    1 tspBaking soda
    3 cups750 mLAll Purpose Flour
    1 tbspVanilla Extract
    3 3 Eggs
    1 cup250 mLVegetable Oil
    1 1/4 cupSugar
    1/2 cupSALERNO - Marscapone, at room temperature
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    1. Preheat oven to 325 F. Prepare two muffin pans. Beat the sugar, oil, eggs, and vanilla in a large bowl until smooth.
    2. Stir in the Salerno Mascarpone Cheese. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the mascarpone mixture. Stir until just blended.
    3. Divide the batter among the prepared muffin pans.
    4. Bake for 20 to 25 minutes or until a tester inserted into the centre of a cupcake comes out with no crumbs attached.
    5. Turn oven off and allow cupcakes to cool in the oven with the door opened for about 10 to 15 minutes. (Removing the cupcakes from the oven right away may result in the tops dropping).
    6. Remove from the oven and cool the cupcakes completely before decorating with icing.
    Chocolate icing
    1. Combine honey, chocolate, and jam in a medium bowl, set aside. In a small, heavy pan, heat whipping cream over medium heat until bubbles begin to form.
    2. Pour over honey-chocolate mixture and allow to stand for 2 minutes.
    3. Stir until smooth; cool. Refrigerate until chilled, 1 to 2 hours.
    4. With an electric mixer, beat chocolate mixture until frosting is fluffy.


    • Make sure that cupcakes are completely cool before decorating with frosting.
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