Rating: 4 stars 4.2
61 Ratings
  • 5 star values: 38
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 3

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

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr 30 mins
total:
2 hrs 10 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.

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  • 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.

Tips

Substitution: You can substitute 1 cup Ghirardelli Semi-Sweet Chocolate Chips for 6 ounces Ghirardelli Semi-Sweet Chocolate baking bar in the frosting.

Nutrition Facts

405 calories; protein 4.5g; carbohydrates 46g; fat 25.3g; cholesterol 66.5mg; sodium 208.5mg. Full Nutrition
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