Ghirardelli® Dark Chocolate Cupcakes

Skip the frosting portion of this recipe – it comes out like chocolate soup. Very watery. Thought I’d give it a shot – it looked too simple to work and the process looked off. Cake was good – I wouldn’t change a thing because you can never go wrong using Ghirardelli. I used my tried and true frosting recipe in the end.

I loved these cupcakes! They turned out great. I added some extra coco powder, flour and coffee which enhanced the flavor and made it thicker. I had no problems with the structure and everyone loved them!

Best cupcakes I have ever had. Whenever I get a chocolate cake craving I make these. I hate frosting so I love this frosting in this recipe because it’s made from real ingredients and it’s not too rich where it will make your tongue curl. Very balanced flavors and I think the coffee is very important in this recipe. Don’t leave it out!

Awesome cupcakes!!

Followed recipe exactly, but doubled it….. Cupcakes were so soft that trying to remove the cupcake paper completely destroyed the cupcake.

A little crunchy. A little of a bitterish taste. Could have been because I didn’t add mocha or salt and instead of mocha I used a little more milk. Other than that, it tasted great and I will definitely recommend this to a friend and make it again sometime! Thanks Ghirardelli, Koni2008

First off, this review is only for cupcakes- I made my own icing because I needed to specifically decorate the cupcakes with a white icing . Anyhow, after reading the postive&negative reviews I decided to take a go at this recipe. I made it exactly as stated. I must note that the directions stating ‘whisk’ did seem somewhat open to interpretation. The batter did seem thin using a hand whisk, so instead I used the whisk attachment on my Kitchen Aid mixer to incorporate more air & thicken the batter. That did the trick. Some reviewers mentioned that they were ‘flat’. While they did not dome over like some cupcakes after filling the liners 3/4 full, the end result of a slightly curved top was fine by me. The cake is light, and a great dark chocolate flavor. These are not overly rich nor sweet; to the point where I wanted to eat a 2nd one. They were a huge hit with my friends.. Definitely give them a try. Note: For the ‘strong ‘ coffee/espresso, I used an individual packet of Cafe Bustelo Instant Espresso. Dissolved it in 6 oz of almost boiling water, and let it sit a few minutes and then measured 1/3 cup as called for.

I thought the cupcake was very moist and was not sweet. But, it was too crumbly! I couldn’t hold it without having it fall apart!

This is the best cupcake I have ever made, I made them for my 6th grade class for a holiday and added a marshmellow frosting and graham cracker bottom and garnish to make it seem like a smore and it turned out great. The cupcake itsself was really light and fluffy. I am definitely making them again. It didnt have too much of a chocolately flavor , so my suggeston would be to melt some chocolate and add it into the batter and i also added some vanilla extract

The cupcakes turned out excellent!! They were fluffy and flavorful. I used what I had at hand so there are a few changes: salted butter and not adding salt; and used 2% milk. Love the recipe. Will make it again!

I have never received more compliments on a cupcake. delish with the peanut butter frosting on this site. I doubled the cocoa powder as someone else suggested.

Tried these for my son’s wedding. The cakes are fluffy but I had the same problem with run over. Am trying again and will put less batter in the cups. Fingers crossed.

Very, very dense cake, not too thrilled!

I made a double batch, I used instant coffee with1/4 cup water and melted semisweet chocolate with the butter to make up the liquid volume, and used cream instead of milk. These came out dense and fudgy, with flat tops but tasted absolutely amazing. They needed the better part of the day to set up so they kept shape but once icing was on no one knew and recieved rave reviews from everyone who had them.

I love it!!! It turn out so well.

These cupcakes are amazing! Moist and chocolaty, I followed the recipe to a T, using strong espresso and Valor chocolate powder. It’s the Spanish equivalent to Ghirardelli. My frosting is perfect and I don’t even like frosting! Fantastico! If you love dark chocolate then this is the cupcake for you. Thank you for this recipe, this is going to be my chocolate cup cake recipe for years to come! 😀

I’ve made this recipe four times following the directions exactly, each time to rave reviews and great success. I always use buttercream frosting instead of the frosting in the recipe, and the combination is excellent.

I used this recipe for the icing only, but it was perfection!!! Everyone commented on how yummy it was!! Rich and fudgy!!!

I used this recipe for a friend’s birthday and they turned out wonderful! I read other reviews first and followed notes about adding in a bit more cocoa then the recipe says. I also added in the baking soda to the wet ingredients instead of the dry and because I am a Starbucks partner, I used Caffe Verona dark roast coffee as it is infused with cocoa during the bean roasting process so it really brought out the flavors of the Ghirardelli cocoa. Also, I didn’t have whole milk, so i used heavy cream instead. I was worried that the cream might be too thick, but it made the cupcakes really fluffy and moist. Yumm!!

Made these Delicious cupcakes for my Dad over the weekend. Lets just say they”re all gone! So good. Recommend eating within 2 days after baking or freeze to maintain freshness.

I have used this recipe before. It is delicious and I added a few extra fun things this time. Wonderful! The cupcake is inside the Butter Cream Fondant cup with Mocha Ganache and Coffee Whipped Cream on top!