Ghirardelli Dark Chocolate Cupcakes Recipe

Name: Ghirardelli Dark Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 1/8 cups all-purpose flour; 1/4 cup Ghirardelli Unsweetened Cocoa; 1 1/4 teaspoons baking soda; 1/4 teaspoon salt; 1 large egg; 1/2 cup firmly packed light brown sugar; 1/2 cup granulated white sugar; 1/2 cup whole milk plus; 2 tablespoons whole milk; 1/3 cup strong brewed coffee or espresso; 1/2 cup unsalted butter, melted; Frosting:; 6 ounces Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces; 3/4 cup heavy cream; 3 tablespoons unsalted butter; 1 cup Ghirardelli Milk or Semi-Sweet Chocolate Chips

Servings: persons

Cupcakes:
1 1/8 cups all-purpose flour
1/4 cup Ghirardelli Unsweetened Cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
1/2 cup whole milk plus
2 tablespoons whole milk
1/3 cup strong brewed coffee or espresso
1/2 cup unsalted butter, melted
Frosting:
6 ounces Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces
3/4 cup heavy cream
3 tablespoons unsalted butter
1 cup Ghirardelli Milk or Semi-Sweet Chocolate Chips

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.
4
Whisk in the milk, coffee, and melted butter.
5
Whisk in the dry ingredients.
6
Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
7
Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean.
8
Cool for 10 minutes.
9
Using a small spatula or knife, remove the cupcakes from the pan.
10
Continue to cool on a wire rack to room temperature.
11
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.
12
Heat the cream until hot.
13
Remove from the heat and whisk in the chocolate.
14
Transfer to a bowl and cool to just warm.
15
Whisk in the butter until smooth.
16
Let sit until it reaches a spreading consistency, about 1 hour.
17
Spread the frosting on top of the cupcakes.
18
Sprinkle them with chocolate chips.

1292

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cupcakes:, 1 1/8 cups all-purpose flour, 1/4 cup Ghirardelli Unsweetened Cocoa, 1 1/4 teaspoons baking soda, and more.

Yes, Ghirardelli Dark Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ghirardelli Dark Chocolate Cupcakes

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