Ghirardelli® Dark Chocolate Cupcakes

Ghirardelli® Dark Chocolate Cupcakes


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


2 h 10 m servings 406 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Substitution: You can substitute 1 cup Ghirardelli Semi-Sweet Chocolate Chips for 6 ounces Ghirardelli Semi-Sweet Chocolate baking bar in the frosting.
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  1. 53 Ratings


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....

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 a...

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

Excellent cupcake recipe. It is nice and dense and not too sweet so it is perfect for loading with lots of frosting. Make sure you get the oven temperature right and measure accurately other w...

I didn't use coffee and I made a different frosting, but this cupcake recipe was okay at best. The cupcakes were very crumbly and spread over the top of the cupcake pan (instead of rising). Ne...

Excellent recipe! I didn't have whole milk - used 1%, and I just used my regular brewed coffee...which isn't terribly strong, and these still turned out fantastic! I didn't try the icing as I di...

I was really hopeful about this recipe due to the great reviews. I'm not sure why my cupcakes turned out as a big FAIL when others didn't. The only thing I changed was to double the recipe. The...

Great recipe. These turned out fantastic. Followed the recipe exactly which was easy and quick. I topped them with vanilla buttercream frosting but will try this frosting next time.

These were horrible! I am a professional baker - followed the recipe to the tee. First, these are NOT dark chocolate - they are barely chocolate. The texture is crumby and not at all moist. ...