Jaden is having a school Valentine’s party on Friday. He is super excited about it! But parties can often times be frustrating for him because there are so many sweets available that he is unable to eat. This past week, I’ve been experimenting with some recipes and have found a terrific one for chocolate cupcakes that I am bringing to share with his entire class. And oh my. They are yummy. These contain nothing artificial, but I did make them with white flour. Unbleached though. 
And did I mention that they are really, really good? This recipe makes 12 cupcakes.
Ghiradelli Dark Chocolate Cupcakes – recipe adapted from Allrecipes.com
- Cupcakes:
- 1 1/8 cups unbleached, all-purpose flour
- 1/4 cup Unsweetened Cocoa
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1 large organic egg
- 1 cup organic sugar
- 1/2 cup whole milk plus
- 2 tablespoons whole milk
- 1/3 cup strong brewed coffee or espresso
- 1/2 cup unsalted butter, melted
- Frosting:
- 1 cup Ghirardelli Semi-Sweet Chocolate Chips
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1 additional cup Ghirardelli Milk or Semi-Sweet Chocolate Chips
Directions
- 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.
LOVE your blog!!! Thanks for all the great tips…plan to try your Devine Chocolate Cupcakes soon on my son’s birthday. Love you all.