Ghirardelli® Dark Chocolate Cupcakes
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.125 cups
All-Purpose Flour1.25 tsps
Baking Soda1 tsp
Salt1 large
Egg1 cup
White Sugar (granulated)2 tbsps
Whole Milk3 tbsps
Unsalted Butter3 cup
Heavy CreamDirections:
1
Preheat the oven to 350 degrees F
2
Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray
3
To make the cupcakes, sift together the flour, cocoa, baking soda, and salt
4
In a medium bowl, whisk together the egg, brown sugar, and white sugar
5
Whisk in the milk, coffee, and melted butter
6
Whisk in the dry ingredients
7
Divide the batter evenly among the cupcake molds, filling them about three-quarters full
8
Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean
9
Cool for 10 minutes
10
Using a small spatula or knife, remove the cupcakes from the pan
11
Continue to cool on a wire rack to room temperature
12
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
13
Heat the cream until hot
14
Remove from the heat and whisk in the chocolate
15
Transfer to a bowl and cool to just warm
16
Whisk in the butter until smooth
17
Let sit until it reaches a spreading consistency, about 1 hour
18
Spread the frosting on top of the cupcakes
19
Sprinkle them with chocolate chips