Mascarpone Muffins with Chocolate Chips
Baking and Desserts • Italian
Description
To achieve a more porous texture in the muffins, allow the batter to rest in the molds for 20 minutes before baking.
Ingredients
- Liquid dark chocolate 5 oz
- Water 10 fl oz
- Sugar 15 oz
- Mascarpone Cheese Unagrande 5 oz
- Vanilla extract 1½ tablespoons
- Chocolate eggs 3 pieces
- Vegetable Oil 10 fl oz
- Wheat Flour 15 oz
- Salt 1 teaspoon
- Activated Baking Soda 1 teaspoon
- Baking Powder ½ teaspoon
- Mini Chocolate Chips 10 oz
- Cream (40%) 5 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 320°F.
Step 2
In a small saucepan over medium heat, combine 150 grams of dark chocolate and water. Stir continuously to melt the chocolate and let it cool for 2 minutes. Whisk in the mascarpone until the mixture is smooth.
Step 3
In a large bowl, beat together the sugar, vegetable oil, eggs, and 1 tablespoon of vanilla for 30 seconds. Add this mixture to the chocolate and mascarpone.
Step 4
In a separate bowl, mix the flour, baking soda, salt, baking powder, and 175 grams of chocolate chips. Add the dry ingredients to the chocolate mixture and stir well, but do not beat.
Step 5
Line a muffin tin with paper liners and fill them with the batter.
Step 6
Bake for 20–25 minutes (check the muffins for doneness with a toothpick). Before removing the muffins from the tin, let them cool completely for about 1 hour.
Step 7
For the cream, place 175 grams of chocolate chips in a small bowl.
Step 8
In a small saucepan, combine the cream and 0.5 teaspoon of vanilla extract and heat over medium heat until small bubbles form around the edges. Pour the hot cream over the chocolate chips. Using a fork, gently stir until the chocolate is completely melted and the mixture is smooth.
Step 9
Dip each muffin in the chocolate cream and return them to a tray or a parchment-lined sheet. Place the muffins in the refrigerator to set the cream for 15–20 minutes.
Step 10
Before serving, take the muffins out of the refrigerator and let them come to room temperature.
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