Vanilla Cupcakes with Ghirardelli Chocolate Squares

Servings: 24 cupcakes


  • Cupcakes:
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 1/3 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • Chocolate Frosting:
  • 1 bag (10 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 3 tablespoons Ghirardelli 100% Unsweetened Cocoa
  • 1/4 cup boiling water
  • 3/4 cup unsalted butter, softened
  • 1/4 cup confectioner’s sugar
  • Pinch of salt


  • CUPCAKES - Preheat oven to 350°F.
  • Line two muffin pans with paper liners; set aside.
  • Into a medium bowl, sift together flour, baking powder, baking soda and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for one minute.
  • In a separate bowl, mix together the vanilla, oil and buttermilk.
  • With the mixer on low speed, add the flour mixture in three parts alternating with the liquids; beat until combined after each addition and scraping down the sides of the bowl as needed.
  • Divide the batter evenly between the cups so that each is two thirds full. Bake rotating halfway until a toothpick inserted into the center of a cupcake comes out clean, about 15-18 minutes.
  • Transfer cupcakes to a wire rack to cool.
  • CHOCOLATE FROSTING - Melt chocolate in a double boiler; stir occasionally until smooth.
  • In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the chocolate on low speed, and then beat in the cocoa mixture.
  • TO ASSEMBLE - Pipe frosting onto cupcakes. Let frosting set for five minutes.
  • Decorate the cupcakes by placing a Ghirardelli Chocolate Square on top of the frosting.

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