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Ghirardelli® Dark Chocolate Cupcakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
130 minutes
Satisfy your chocolate cravings with decadent dark chocolate mocha cupcakes topped with creamy semi-sweet chocolate frosting.
Ingredients:
  • 1.125 cups all-purpose flour
  • 0.25 cup Ghirardelli Unsweetened Cocoa
  • 1.25 teaspoons baking soda
  • 0.5 cup firmly packed light brown sugar
  • 0.5 cup granulated white sugar
  • 0.5 cup whole milk plus
  • 2 tablespoons whole milk
  • 0.33333334326744 cup strong brewed coffee or espresso
  • 0.5 cup unsalted butter, melted
  • 6 ounces Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces
  • 0.75 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 cup Ghirardelli Milk or Semi-Sweet Chocolate Chips
Instructions:
  • Preheat the oven to 350 degrees F and prepare a 12-cup muffin tin by lining with paper liners or spraying with nonstick spray.
  • Combine the flour, cocoa powder, baking soda, and salt by sifting them together for the cupcakes.
  • Combine egg, brown sugar, and white sugar in a medium bowl. Stir in milk, coffee, and melted butter. Add dry ingredients and mix well. Distribute batter evenly into cupcake molds, filling them three-quarters full.
  • Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then gently remove cupcakes from the pan using a small spatula or knife. Transfer to a wire rack to cool to room temperature.
  • Melt the chopped chocolate in a double boiler or heatproof bowl over simmering water until smooth. Heat the cream until hot, then whisk it into the chocolate. Let the mixture cool slightly, then whisk in the butter until smooth. Allow the frosting to sit for about an hour until spreadable. Spread the frosting on the cupcakes and top with chocolate chips.

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