Dear Jessica,

Happy Birthday! For your birthday, we made some DELICIOUS cupcakes (if I do say so myself) and shared them with some neighbors. I'm sorry you weren't here to enjoy them (Jessica lives in Utah), but I am going to give you the recipe so you can make them if you want (and trust me, you want to).

Chocolate Chip and Mascarpone Cupcakes

Ingredients

For Cupcakes:

• 5 oz unsweetened chocolate, chopped
• 1 c. water
• 1/3 c. mascarpone cheese, at room temp.
• 2 1/4 c. sugar
• 1 c. vegetable oil
• 3 large eggs
• 1 T vanilla extract
• 3 c. flour
• 1 t. baking soda
• 1 t. salt
• 1/2 t. baking powder
• 1 c. semisweet chocolate chips

For Ganache:

• 1 c. semisweet chocolate chips
• 2/3 c. heavy whipping cream
• 1/2 t. vanilla extract
• (paper liners for cupcakes)

Directions:

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 min. Cool for 2 min. 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 mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredient to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20-25 minutes or until a tester inserted into the center of the cupcake comes out with no crumbs attached (I actually think it is better to undercook a little ..and the melted chocolate chips will always make your tester a little gooey). Cool the cupcakes completely before dipping, about 1 hour (30 min. okay).

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 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 he ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 min. Allow cupcakes to return to room temp before serving.