Home Made Recipes

Ghirardelli® Dark Chocolate Cupcakes

Ghirardelli® Dark Chocolate Cupcakes


Unique recipe makes 12 cupcakes Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • Cupcakes:

  • 1 1/eight cups all-objective flour

  • 1/four cup Ghirardelli Unsweetened Cocoa

  • 1 1/four teaspoons baking soda

  • 1/four teaspoon salt

  • 1 giant egg

  • half cup firmly packed mild brown sugar

  • half cup granulated white sugar

  • 1/2 cup entire milk plus

  • 2 tablespoons entire milk

  • 1/three cup robust brewed espresso or espresso

  • half cup unsalted butter, melted

  • Frosting:

  • 6 ounces Ghirardelli Semi-Candy Chocolate baking bar, damaged or chopped into 1-inch items

  • three/four cup heavy cream

  • three tablespoons unsalted butter

  • 1 cup Ghirardelli Milk or Semi-Candy Chocolate Chips

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  • PREP

    20 minutes

  • COOK

    20 minutes


    2 hrs 10 minutes

Ghirardelli® Dark Chocolate Cupcakes


  1. Preheat the oven to 350 levels F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
  2. To make the cupcakes, sift collectively the flour, cocoa, baking soda, and salt.
  3. In a medium bowl, whisk collectively the egg, brown sugar, and white sugar. Whisk within the milk, espresso, and melted butter. Whisk within the dry components. Divide the batter evenly among the many cupcake molds, filling them about three-quarters full.
  4. Bake for quarter-hour, or till a tester inserted in the midst of the cupcakes comes out clear. Cool for 10 minutes. Utilizing a small spatula or knife, take away the cupcakes from the pan. Proceed to chill on a wire rack to room temperature.
  5. To make the frosting, soften the chopped chocolate within the prime of a double boiler, or in a heatproof bowl, over barely simmering water, stirring sometimes till clean. Warmth the cream till scorching. Take away from the warmth and whisk within the chocolate. Switch to a bowl and funky to only heat. Whisk within the butter till clean. Let sit till it reaches a spreading consistency, about 1 hour. Unfold the frosting on prime of the cupcakes. Sprinkle them with chocolate chips.


  • Energy
  • 406 kcal
  • 20%
  • Carbohydrates
  • forty six.1 g
  • 15%
  • Ldl cholesterol
  • sixty nine mg
  • 23%
  • Fats
  • 25.four g
  • 39%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • four.5 g
  • 9%
  • Sodium
  • 210 mg
  • eight%

* % Every day Values are based mostly on a 2,000 calorie food regimen.

Recipe by Ghirardelli®

“Indulge your chocolate craving with these darkish chocolate mocha cupcakes topped with wealthy and creamy semi-candy chocolate frosting.”

Categories:   Chocolate Cake