Ghirardelli Chocolate Frosted Cupcakes Recipes

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GHIRARDELLI CHOCOLATE CUPCAKES



Ghirardelli Chocolate Cupcakes image

Use Ghiradelli Chocolate powder and chips to make this yummy decadent dessert. It's like a chocolate souffle cupcake. Yum

Provided by lmailes

Categories     Dessert

Time 30m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups unsweetened cocoa powder
1 1/8 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
12 ounces semi-sweet chocolate chips
1 large egg
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
5/8 cup whole milk
1/3 cup brewed coffee
1/2 cup salted butter

Steps:

  • Preheat the oven to 350°F Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. To make the cupcakes, sift together the flour, cocoa, baking soda and salt. Mix in the chocolate chip. 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 teh 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.
  • To make the frosting, melt together chopped chocolate, heavy cream and butter in the microwave oven, until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.

Nutrition Facts : Calories 347.4, Fat 18.4, SaturatedFat 11, Cholesterol 39.2, Sodium 253.9, Carbohydrate 49.6, Fiber 5, Sugar 33.5, Protein 5.2

GHIRARDELLI® DARK CHOCOLATE CUPCAKES



Ghirardelli® Dark Chocolate Cupcakes image

Indulge your chocolate craving with these dark chocolate mocha cupcakes topped with rich and creamy semi-sweet chocolate frosting.

Provided by Ghirardelli

Time 2h10m

Yield 12

Number Of Ingredients 15

1 ⅛ cups all-purpose flour
¼ cup Ghirardelli Unsweetened Cocoa
1 ¼ teaspoons baking soda
¼ teaspoon salt
1 large egg
½ cup firmly packed light brown sugar
½ cup granulated white sugar
½ cup whole milk plus
2 tablespoons whole milk
⅓ cup strong brewed coffee or espresso
½ cup unsalted butter, melted
6 ounces Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces
¾ cup heavy cream
3 tablespoons unsalted butter
1 cup Ghirardelli Milk or Semi-Sweet Chocolate Chips

Steps:

  • Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
  • To make the cupcakes, 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.
  • To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

Nutrition Facts : Calories 405 calories, Carbohydrate 46 g, Cholesterol 66.5 mg, Fat 25.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 15.7 g, Sodium 208.5 mg, Sugar 33.4 g

GHIRARDELLI MINI GINGERBREAD-CHOCOLATE CHIP CUPCAKES WITH MOLASSES BUTTERCREAM



Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream image

The perfect holiday marriage of gingerbread and chocolate, these versatile treats can be made full size or in miniature for easy gifting. Showcase your baking skills by learning how to top with chocolate 'trees.' While piping the trees may take a little practice, they really take the festive component over the top. And no worries if you mess up; simply try again by re-melting the chocolate chips.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h30m

Yield 48

Number Of Ingredients 23

2 ½ cups all-purpose flour
⅓ cup chopped crystallized ginger
¾ teaspoon baking soda
½ teaspoon table salt
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ cup unsalted butter, softened
¼ cup granulated sugar
¼ cup packed light brown sugar
½ cup unsweetened applesauce
2 large eggs
1 cup hot strongly brewed coffee
⅓ cup unsulfured molasses
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
48 miniature paper baking cups
Cooking spray
¾ cup unsalted butter, softened
1 ½ tablespoons unsulfured molasses
⅛ teaspoon table salt
4 ½ cups powdered sugar
3 tablespoons whole milk, or more as needed
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
Finely chopped crystallized ginger

Steps:

  • Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
  • Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
  • Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
  • Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
  • Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
  • Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
  • Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
  • Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 26.8 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 55.8 mg, Sugar 19.6 g

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