Chocolate Cupcakes with Chocolate Ganache Frosting

Chocolate Cupcakes with Chocolate Ganache Frosting

This is the type of thing I absolutely can not resist!  Chocolate with more chocolate!  And all of it dark chocolate. So if you are cut from the same chocolate loving cloth I am from, I know you will love these!

Dark Chocolate Cupcakes
Yield: 12 Cupcakes

Cupcake Batter
•    1/4 cup Unsweetened Ghirardelli Cocoa
•    6.2 oz my Gluten Free Flour Mix
•    1 1/4 tsp baking soda
•    1/4 tsp salt
•    1 extra large egg
•    1/2 cup firmly packed light brown sugar
•    1/2 cup granulated white sugar
•    5/8 cup buttermilk
•    1/3 cup strong brewed coffee or espresso
•    1/2 cup (1 stick) unsalted butter

•    6 oz Semi-Sweet Chocolate Baking Bar, broken or chopped into small pieces*
•    3/4 cup heavy cream
•    3 tablespoons  unsalted butter
•    1 cup Milk or Semi-Sweet or Dark Chocolate Chips, or just some shaved chocolate (optional for garnish)

Preheat the oven to 350°F.  Line a muffin tin with 12 paper liners.

Cupcake Batter
Sift together the flour, cocoa, baking soda 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 among the cupcake molds, filling them about three-quarters full.
Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.

Start the frosting as soon as you get the cupcakes in the oven, since it takes about an hour until it is ready to use.  I just put the chocolate and the cream together in a bowl and heat it in the microwave for about 1 ½ minutes.  It should be hot enough now to melt the chocolate, if not put it back into the microwave another 30 seconds.   Stir the cream and chocolate together until it is completely blended.  Let sit on the counter until just warm and add the softened butter, stirring well to blend.  Go ahead and put this into the refrigerator to cool and thicken and give it a stir every 10-15 minutes.  I just take a tablespoon and blop the frosting right on top.  Give it a swirl, your cupcake will be nicely coated and you can pull a little swirl up when you lift the spoon for a cute look. Sprinkle them with the chocolate chips now if you choose to use a garnish.

*Can be substituted with 1 cup Semi-Sweet Chocolate Chips or if you are like me and crave dark chocolate, use the 60% Ghirardelli dark chocolate chips.

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