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    Chocolate Cupcakes

      Servings:   12 cupcakes


      Ingredients for Cupcakes

      8 oz. Cake flour
      12 oz. Ghirardelli Sweet Ground Chocolate & Cocoa
      8 oz. Sugar
      1 tsp. Baking soda
      1/2 tsp. Salt
      12 oz. Buttermilk
      8 oz. Butter (softened)
      4 Eggs
      2 1/2 tsp Vanilla Extract


      Ingredients for Frosting

      8 Egg yolks
      8 oz. Sugar
      1 tsp. Vanilla Extract
      11 oz. Ghirardelli Dark Chocolate Wafers
      4 oz. Butter
      8 oz. Butter (softened)


    Directions for Cupcakes

    1. Preheat the oven to 350°F

    2. Line a muffin tin with cupcake liners

    3. In a large mixing bowl combine dry ingredients together

    4. Add 8 oz. of buttermilk and butter slowly. Beat on medium for 2 minutes

    5. Add remaining 1/2 cup of buttermilk, eggs and vanilla. Beat an additional 2 minutes

    6. Pour batter into cupcakes liners, filling halfway

    7. Bake until cake springs back to touch. Set aside to cool.

    Directions for Frosting

    1. Combine egg yolks, sugar and vanilla

    2. Heat over simmering water and beat until 183°F

    3. Remove from heat and plate in making bowl and beat until cool and tripled in volume

    4. Combine chocolate with 4 oz. butter and melt

    5. Add the melted chocolate butter mixture to the egg fixture

    6. Add in the remaining 8 oz. of softened butter and whip till ready to use

    7. Pipe onto cupcakes and dust with Sweet Ground Powder for a velvet finish

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