Ghirardelli Dark Chocolate Cupcakes

When birthdays roll around at our house, it’s almost a given that some sort of chocolate dessert is needed for the celebration. These rich Ghirardelli Dark Chocolate Cupcakes, each with a swirl of ganache, are a perennial favorite for any special occasion!

This Chocolate Cupcake Recipe is always a hit. The cupcakes are moist and tender plus the ganache-based Chocolate Frosting Recipe is to die for!

Why You Must Make

• This is my go-to chocolate cupcake recipe. The cupcakes are bakery-worthy and the frosting, made with melted chocolate, is rich, glossy, and delectable!
• You need portion control since they’re so tasty! One cupcake is perfect for dessert.
• These are much easier to make than a chocolate layer cake and they’re portable!
• No mixer is needed!

One of my favorite souvenirs from a glorious summer vacation to San Francisco was The Ghirardelli Chocolate Cookbook. I wanted to bake my way through all the recipes but got stalled on a couple of delectable cupcakes, which I’ve now made numerous times. The dark chocolate cupcakes have never disappointed! I’m also partial to their Vanilla Cupcakes with White Chocolate Buttercream.

How to Make the Best Chocolate Cupcakes

1. Preheat the oven and line the muffin tin with cupcake liners for easy removal.
2. Whisk together the dry ingredients.
3. In another bowl, whisk together egg, brown sugar, and white sugar, then the milk, coffee, and melted butter.
4. Whisk in the dry ingredients into the wet ingredients just until combined.
5. Divide batter into 12 spots in the muffin tins (fill about ¾ full).
6. Bake for 15-20 minutes or until a tester inserted in the middle of a cupcake comes out clean. Cool before frosting.
7. Make the frosting, then let it rest until it reaches spreading or piping consistency.
8. Ice the cupcakes and sprinkle them with chocolate chips.

Expert Tips

There are a few tricks for making perfect dark chocolate cupcakes, starting with measuring and ending with making sure they are not over bakes. Here are some of my tips.

• Baking is a science so make sure you measure each ingredient properly. Use dry measuring cups for dry ingredients and liquid measuring cups for liquid ingredients.
• PRO-Tip: Have your refrigerated ingredients at room temperature for the best incorporation. If you need to hurry along your eggs, place them in a bowl of very warm, but not boiling water.
• Many times, a mixer is not used so the gluten is not over-activated. Just a whisk is used in this recipe. Dried ingredients should be mixed in just until combined. Make sure to scrape the bottom of the bowl so everything is incorporated.
• PRO-Tip: Fill the cupcake liners only 3/4 full so they don’t overflow. I like using a large scoop to evenly distribute the batter.
• All ovens bake a little differently. Start checking your cupcakes for doneness a couple of minutes early. I like using a toothpick inserted in the middle of a cupcake to check. If it comes out clean or with just a moist crumb or two, they’re done.
• Once you start smelling the aroma of the cupcakes, you’ll know you’re getting close. I also will tap my finger on top of one cupcake. If the indentation remains, they’ll need a few more minutes. If the indentation springs back up, they’re done. I hope you’ll try these magnificent dark chocolate cupcakes!

Frequently Asked Questions

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• More of the Best Cupcake Recipes

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The Recipe:

Dark Chocolate Cupcakes Recipe

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Yield 12 cupcakes

Sublime Cocoa cupcakes with a chocolate ganache frosting!

Ingredients

Cupcakes:

• 1 cup plus 2 tablespoons flour
• ¼ cup unsweetened cocoa
• 1 ¼ teaspoons baking soda
• ¼ teaspoon salt
• 1 egg
• ½ cup packed brown sugar
• ½ cup sugar
• ½ cup plus 2 tablespoons whole milk
• 1/3 cup strong coffee or espresso
• 1/2 cup butter, melted

Frosting:

• 6 ounces semi-sweet chocolate, chopped
• ¾ cup heavy cream
• 3 tablespoons butter
• 1 cup milk or semi-sweet chocolate chips, to garnish, optional

Instructions

1. Preheat oven to 350 º. Line muffin tin with cupcake liners.
2. Whisk flour, cocoa, baking soda and salt together in small bowl. In a medium bowl, whisk together egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide batter into 12 spots in the muffin tins (fill about ¾ full).
3. Bake for 15 minutes (mine took 21 minutes) or till tester inserted in middle of cupcake comes out clean. Cool for 10 minutes, then remove from pan and continue cooling on wire rack.
4. For frosting: melt the chocolate gently in the microwave, stirring at 15-30 second intervals till smooth.
5. Heat the cream till hot, then mix with the chocolate. Let cool till just warm. Whisk in butter till smooth. Let sit till reaches spreading consistency. Ice the cupcakes and sprinkle with chocolate chips.

Notes

Adapted from The Ghirardelli Chocolate Cookbook

Nutrition Information:

Yield:

12

Serving Size:

1 cupcake
Amount Per Serving: Calories: 320Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 62mgSodium: 285mgCarbohydrates: 31gFiber: 1gSugar: 26gProtein: 3g

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