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Ghirardelli® Dark Chocolate Cupcakes

Ghirardelli® Dark Chocolate Cupcakes

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 10 m
Ghirardelli(R)

Ghirardelli®

Indulge your chocolate craving with these dark chocolate mocha cupcakes topped with rich and creamy semi-sweet chocolate frosting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
  2. To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
  3. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
  4. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
  5. To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.
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Reviews

ENGLISHGURL05
31

ENGLISHGURL05

2/1/2011

The first time I made this, I made it to the T. For being a dark chocolate cupcake, I didn't get it. It didn't have much of a chocolate taste. My friends loved it, but for me it wasn't all that. However, the second time I made it, I did add two more tablespoons of cocoa to make it chocolaty. A tip: if you use instant coffee such as nescafe, put in 2 tbsp of instant coffee to a little more than 1/3 cup of water and let it steam, not boil. Stir and measure out 1/3 cup and let cool. The coffee really brings out the richness and taste of the cocoa. I also recommend not to add the baking soda to the dry ingredients. I always add into the wet ingredients just before adding the dry ingredients to let the baking soda do its job properly. I hope that helps! :)

House of Aqua
31

House of Aqua

6/15/2010

These were amazingly awesome. I wasn't sure what to expect based on the previous reviews. Some people said they were dense, but mine came out quite fluffy. After I baked them, they didn't look as nice as a cake mix cupcake would, but I piped my icing onto the tops and they were fantastic. I used special dark chocolate cocoa powder. I look forward to making these again soon.

VHAMPYRE
25

VHAMPYRE

11/11/2009

Tastes great and the recipe baked super for cupcakes, no muffin tops spilled out all over my bake ware! I topped with buttercream. YUM!

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