For an extra mocha flavor, add 1 teaspoon of instant espresso powder to the dry ingredients. Ensure the butter for the frosting is softened but not melted for the best consistency. If the frosting becomes too thick, add a tablespoon of milk or cream at a time until it reaches the desired consistency. Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Ghirardelli® Dark Chocolate Cupcakes
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 10 mins
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SERVING12 People
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VIEWS186
Dive into decadence with these intensely rich dark chocolate cupcakes, infused with a hint of mocha and crowned with a luscious semi-sweet chocolate frosting. A perfect treat for any chocolate aficionado.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol67 mg
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Fiber2 g
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Protein5 g
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Saturated Fat16 g
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Sodium209 mg
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Sugar33 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the egg, brown sugar, and white sugar until well combined. (3 minutes)
03 Step
Recipe View Whisk in the milk, coffee, and melted butter until fully incorporated. (2 minutes)
04 Step
Recipe View In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. (5 minutes)
05 Step
Recipe View Gradually whisk the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. (5 minutes)
06 Step
Recipe View Divide the batter evenly among the cupcake molds, filling them about three-quarters full. (5 minutes)
07 Step
Recipe View Bake for 15 minutes, or until a wooden skewer inserted into the center comes out clean. (15 minutes)
08 Step
Recipe View Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)
09 Step
Recipe View While the cupcakes cool, prepare the frosting. Melt the chopped chocolate in a double boiler or heatproof bowl set over simmering water, stirring occasionally until smooth. (10 minutes)
10 Step
Recipe View Heat the heavy cream in a saucepan until just hot, but not boiling. (5 minutes)
11 Step
Recipe View Remove the cream from the heat and whisk in the melted chocolate until smooth and glossy. (2 minutes)
12 Step
Recipe View Transfer the chocolate mixture to a bowl and let it cool slightly, until just warm to the touch. (30 minutes)
13 Step
Recipe View Whisk in the softened butter until the frosting is smooth and creamy. (2 minutes)
14 Step
Recipe View Let the frosting sit at room temperature until it reaches a spreadable consistency, about 1 hour. (60 minutes)
15 Step
Recipe View Once the cupcakes are completely cool, spread the frosting evenly over the tops. (5 minutes)
16 Step
Recipe View Sprinkle the frosted cupcakes with chocolate chips. Serve and enjoy! (2 minutes)
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Elna Fay
May 12, 2025I added a pinch of cinnamon to the batter for a little extra warmth. Delicious!
Kaleb Ratke
May 12, 2024My kids loved helping me make these. They're easy to follow and taste amazing.
Orlo Collins
Mar 30, 2024These cupcakes were a huge hit! The mocha flavor really elevates the dark chocolate.
Cristopher Konopelski
Feb 4, 2024The frosting is so rich and decadent. I followed the recipe exactly and it turned out perfectly.