Recipe by Ghirardelli®
"Indulge your chocolate craving with these dark chocolate mocha cupcakes topped with rich and creamy semi-sweet chocolate frosting."
Watch video tips and tricks
1 1/8 cups
Ghirardelli Unsweetened Cocoa
1 1/4 teaspoons
firmly packed light brown sugar
granulated white sugar
whole milk plus
strong brewed coffee or espresso
unsalted butter, melted
Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces
Ghirardelli Milk or Semi-Sweet Chocolate Chips
These were amazingly awesome. I wasn't sure what to expect based on the previous reviews. Some people said they were dense, but mine came out quite fluffy. After I baked them, they didn't look as nice as a cake mix cupcake would, but I piped my icing onto the tops and they were fantastic. I used special dark chocolate cocoa powder. I look forward to making these again soon.
The first time I made this, I made it to the T. For being a dark chocolate cupcake, I didn't get it. It didn't have much of a chocolate taste. My friends loved it, but for me it wasn't all that. However, the second time I made it, I did add two more tablespoons of cocoa to make it chocolaty. A tip: if you use instant coffee such as nescafe, put in 2 tbsp of instant coffee to a little more than 1/3 cup of water and let it steam, not boil. Stir and measure out 1/3 cup and let cool. The coffee really brings out the richness and taste of the cocoa. I also recommend not to add the baking soda to the dry ingredients. I always add into the wet ingredients just before adding the dry ingredients to let the baking soda do its job properly. I hope that helps! :)
Tastes great and the recipe baked super for cupcakes, no muffin tops spilled out all over my bake ware! I topped with buttercream. YUM!
Excellent cupcake recipe. It is nice and dense and not too sweet so it is perfect for loading with lots of frosting. Make sure you get the oven temperature right and measure accurately other wise they don't firm up as they should.
I didn't use coffee and I made a different frosting, but this cupcake recipe was okay at best. The cupcakes were very crumbly and spread over the top of the cupcake pan (instead of rising). Next time, I would go with a boxed cake mix over this recipe.
Excellent recipe! I didn't have whole milk - used 1%, and I just used my regular brewed coffee...which isn't terribly strong, and these still turned out fantastic! I didn't try the icing as I didn't have whipping cream, but topped them with cream cheese frosting. They were to die for! Almost everyone had seconds!
I was really hopeful about this recipe due to the great reviews. I'm not sure why my cupcakes turned out as a big FAIL when others didn't. The only thing I changed was to double the recipe. The cupcakes were flat and spilled over. The worst part, however, was that you couldn't even pick them up without them losing their shape and squishing together. I ended up only making 12 and then trying to bake the rest as a small cake. I wouldn't have been so frustrated if they had at least been awesome in taste, but I thought they were a little bland...
Great recipe. These turned out fantastic. Followed the recipe exactly which was easy and quick. I topped them with vanilla buttercream frosting but will try this frosting next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Ghirardelli(R) Dark Chocolate Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 228
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make mini pudding cakes with luscious dark chocolate.
See how to make tasty pastry cups filled with chocolate and raspberry jam.
See how to make chocolate chip cookies with some cinnamon snap.