For one of my very best friend’s birthdays a couple weeks ago, I made her these super decadent dark chocolate cupcakes (recipe from Ghirardelli).
Since she LOVES dark chocolate and Junior Mints, I decided to combine the two. I put two junior mints in each muffin cup before making them. It didn’t turn out as I planned – they completely melted in the cake and made it less firm, but they were still amazing.
For the frosting, I used a typical dark chocolate buttercream frosting recipe, available just by searching google. In addition to the cocoa powder the recipe calls for, I mixed in a huge block of Hershey’s dark chocolate. I then drizzled the frosted cupcakes with leftover melted dark chocolate and also topped them with junior mints.
They were INCREDIBLE.
Ghirardelli’s Dark Chocolate Cupcakes
- 1/4 cup(s) Unsweetened Cocoa
- 1 1/8 cup(s) all-purpose flour
- 1 1/4 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 1 large egg
- 1/2 cup(s) firmly packed light brown sugar
- 1/2 cup(s) granulated white sugar
- 5/8 cup(s) whole milk
- 1/3 cup(s) strong brewed coffee or espresso
- 1/2 cup(s) (or 1 stick) unsalted butter
- 6 ounce(s) Semi-Sweet Chocolate Baking Bar, broken or chopped into 1-inch pieces (for the frosting)*
- 3/4 cup(s) heavy cream (for the frosting)
- 3 tablespoon(s) unsalted butter (for the frosting)
- 1 cup(s) Milk or Semi-Sweet Chocolate Chips (for the frosting)
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. 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. Heath the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisky 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.
*Can be substituted with 1 cup Semi-Sweet Chocolate Chips