Yesterday was one of my dearest friends in Bogotá’s birthday. I wanted to do something special for Ingrid, and what better way to show your love than through homemade cupcakes?
Easier said than done. I have an awful cold at the moment, and was almost reduced to tears when the altitude destroyed my trustworthy recipe that I love! The cupcakes were like mini-volcanos in my oven, and did not resemble in the least cupcakes, for that matter.
I was almost ready to give up, but I decided to persevere on, and did some research. I found out that high elevation is a problem when baking because the lower air pressure at high elevations causes air bubbles trapped in the batter to rise at a faster rate (Thank you, AllRecipies.com – I now knew why my cupcakes were a failure). Therefore, my cupcakes were rising very fast (as in boiling over…) and then falling.
I already had the batter, and didn’t have more ingredients to start over, so I couldn’t follow their helpful instructions about adding less leavening or more liquids to the original recipe. I tried to salvage them, and after a few attempts, more flour, more eggs, and a higher temperature, I had cupcakes, not exploded mini-volcanos!
This was a challenging experience – I had issues with the elevation, I burnt my hand as I grabbed a falling pan straight out of the oven, and I broke my beaters. However, it was completely worth it for my friend Ingrid!
The recipe below is the original recipe that I used several times in the States, and it worked perfectly. Below, I have the changes I made for high elevation.
Chocolate-chip Chocolate Mascarpone Cupcakes
Makes about 2 dozen
5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup oil
3 large eggs
1 tablespoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (6 ounces) semi-sweet chocolate chips
Place an oven rack in the center of the oven and preheat it to 325 degrees Fahrenheit.
Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 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 wet ingredients. Stir until just blended.
Line muffin tins with paper liners. Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a butter knife inserted in a cupcake comes out with no crumbs attached.
Cook cupcakes completely before frosting, about one hour.
Frost if desired with Strawberry Buttercream Frosting! (It’s the best!
*If you happen to live in the mountains like me, these are the changes I made to salvage my cupcakes. I would have done it differently from the beginning, but since I already had the batter, this is what I did:
– I added 1 cup more flour.
– I added 3 more eggs.
– I increased the mascarpone cheese to half a cup.
– I added more chocolate.
– I increased the temperature to 375 degrees Fahrenheit.
Original recipe from FoodNetwork.com