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Dipped Cupcakes

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Developed by CIA Consulting, a division of the Culinary Institute of America, as an industry service to Ghirardelli. 

Yield: 24 Cupcakes

Ingredients

  • CHOCOLATE CUPCAKES:
  • 120 g Ghirardelli 100% Dark Chocolate
  • 30 g Cocoa Majestic Cocoa Powder
  • 100 g Ghirardelli Dark Sweet Ground Powder
  • 240 g Boiling Water
  • 270 g Flour
  • 10 g Baking Powder
  • 5 g Baking Soda
  • 2 g Salt
  • 225 g Butter, soft
  • 325 g Brown Sugar
  • 150 g Eggs
  • 8 g Vanilla Extract
  • 240 g Milk
  • WHITE BUTTERCREAM:
  • 425 g Ghirardelli White Chips
  • 915 g Butter, Soft
  • 600 g Powdered Sugar
  • 150 g Cream
  • 13 g Vanilla Extract or Paste
  • 5 g Salt
  • DARK COATING WAFERS DIP:
  • 800 g Ghirardelli Dark Coating Wafers

Method

  1. CHOCOLATE CUPCAKES:
  2. Place the chocolate and cocoa powder in a bowl.
  3. Bring the water to a boil, then pour over chocolate and cocoa powder.
  4. Stir until mixture is smooth and all the chocolate is melted.
  5. Allow to cool until room temperature.
  6. Sift the flour, baking powder, baking soda, and salt together.
  7. In a stand mixer, combine the soft butter and sugar and beat on medium speed until fluffy.
  8. Add the eggs, one at a time, mixing well after each addition.
  9. Scrape down the sides of the bowl as needed.
  10. Add the vanilla extract and the melted chocolate mixture; mix to combine.
  11. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture.
  12. Mix only until the ingredients are incorporated.
  13. Fill lined muffin cups 2/3 full and bake at 350F until the cake springs back to the touch.
  14. Cool before icing.
  15. WHITE BUTTERCREAM:
  16. Melt the white chips, then cool to just above room temperature.
  17. In a stand mixer with a paddle, combine the butter and confectioners’ sugar together, then beat on medium speed until fluffy.
  18. Add the melted white chips on low, then increase to medium speed and beat until combined and creamy.
  19. Add the cream, vanilla extract, and salt and mix till combined.
  20. DARK COATING WAFERS DIP:
  21. Melt the coating wafers to approximately 115F.
  22. ASSEMBLY & FINISHING:
  23. With a smooth round piping tip, pipe the soft buttercream on top of each cupcake into a cone shape.
  24. Place the cupcakes into the refrigerator until chilled.
  25. Invert each cupcake into the melted Coating Wafers to coat the buttercream.
  26. Serve at room temperature.