Cashmere Summit

beautiful + crafted + life

Ghirardelli’s Dark Chocolate Cupcakes


I got this book awhile ago…

And so I made these…

Here’s what you’ll need…

For the cupcakes:

1 cup plus 2 tbsp all-purpose flour

1/4 cup Ghirardelli Unsweetened Cocoa

1 1/4 tsp baking soda

1/4 tsp salt

1 lg egg

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

1/2 plus2 tbsp whole milk

1/3 strong brewed coffee or espresso

1/2 (1 stick) unsalted butter, melted

For the Frosting:

6 oz (1 1/2 bar)Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1″ pieces, or 1 cup Ghirardelli Semi-Sweet Chocolate Chips

3/4 cup heavy cream

3 tbsp unsalted butter

1 cup Ghirardelli Milk or Semi-Sweet Chocolate Chips (for garnish, if you like)

Here’s what you’ll do…

~Preheat oven to 350. Line 12 cupcake mold or muffin tins with paper liners. (or 24 mini cupcakes, as I have done)

~To make the cupcakes, sift together the flour, cocoa, baking sode, and salt.

~In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly in cupcakes liners, filling them about three-quarters full (a little less if doing mini cupcakes, mine baked WAY over the edges, I had to cut off the extra that was stuck to the pan)

~Bake for 15 minutes, or until a tester (AKA, toothpick) comes out clean. Cool for 10 minutes, remove cupcakes from pan and let cool completely at room temperature.

~To make frosting, melt the chopped chocolate in a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth (or in the micro, as I did for about 30 seconds..I rebel..I know) Heat the cream until hot, remove from heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour (in the fridge, even though it doesn’t say in the book, mine never became a “frosting” sitting out for the hour). Frost cupcakes, and sprinkle with chips, if desired.

See how I had to cut the side due to over the side spillage…that’s OK mine and Rene’s taste buds didn’t mind at all!

Thank You Ghirardelli’s, this book is AWESOME!! I’m in chocolate heaven….




Author: Raelynn

Born in small town South Dakota, raised in Sin City Las Vegas, now living in Mile High is my adventure and I'm sharing it here, one project, one recipe, one day at a time.

5 thoughts on “Ghirardelli’s Dark Chocolate Cupcakes

  1. Oh my goodness! I didn’t know Ghiradelli had a cookbook! Talk about dangerous 🙂

  2. Those look amazing! Nice job.

  3. They look fantastic! Well done.

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