Ghirardelli Dark Chocolate Cupcakes

3
Feb

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.com

I am a lover of all things Chocolate and yes I am a sucker for the Sweetie Pie ooey gooeyness of Valentines Day.  This Holiday is dripping in two of my favorite things.  Chocolate and PINK!!! {Just in case you didn’t notice}

I made for you the most decadent Dark Chocolate Cupcake you have ever seen.  On the first bite you will experience a symphony of deep dark sweet chocolate.  Then you won’t be able to get over how moist and perfectly light these cupcakes are.  I’ll share the secret with you.  I used Ghirardelli Dark Melting Wafers.

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.com

I melted 1/2 cup of the Dark Melting Wafers and poured into the batter. Oh My! These cupcakes have more Chocolate than you can imagine.  I have to tell you how easy these are to make.  Ghirardelli makes baking a snap with perfectly even melting.  Not only did I use the melted wafers in the cake batter, I also made an unbelievably amazing Dark Chocolate Frosting.

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.com

I used Ghirardelli 60% Cacao Baking Chips for this over the top Chocolate Buttercream Frosting. Super rich and such deep dark Chocolate.  This cupcake is not for the faint of heart.   Your tastes buds will transported to a place of pure bliss!

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.com

Valentine’s Day is for celebrating that special someone that you love more than anything in the world.  You wouldn’t use anything but the best ingredients for those that you love this much.  Ghirardelli really is a superior Chocolate.  I loved how easy and perfect the Melting Wafers melted in the microwave in only a matter of seconds.  {I might have licked the spoon in between stirs.} Plus the resealable bag will make sure that the wafers will be super fresh the next time I use them.  You just simply can not beat the richness and silky smooth texture that no other chocolate can compare to.

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.comGhirardelli baking chips and bars are the ultimate dessert indulgence. Headlined their  famous 60% cacao chips, Ghirardelli baking ingredients provide bakers with premium options for all of their baking needs. Available in 10-12 oz chips bags and 4oz bars, Ghirardelli baking products deliver lingering pleasure in every dessert, for impressive results worth sharing.

You can visit the Ghirardelli website for more recipes and tips.  You can purchase these products at any grocery store or online.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Ghirardelli Dark Chocolate Cupcakes

Ghirardelli Dark Chocolate Cupcakes

This is a Plaid and Paisley Original Recipe. Please feel free to make and share. All photos and content are copyrighted.

Ingredients

  • For the cupcakes:
  • 3/4 plus another 3/4 cup Dutch Process cocoa powder
  • 1 1/2 cups ap flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup warm water
  • 1/2 cup milk (I used Almond Milk)
  • 1/2 cup Melted Dark Ghirardelli Melting Wafers
  • 1/3 cup melted unsalted butter
  • 2 tsp vanilla
  • for the Chocolate Buttercream:
  • 2 sticks unsalted butter
  • 1/2 cup dutch process cocoa
  • 1 cup melted 60% Cacao Ghirardelli baking chips
  • 2 lbs powdered sugar
  • 1 tbs vanilla extract
  • 7-10 tbs Almond Milk

Instructions

  • For the cupcakes:
  • preheat oven to 350
  • line 24 cupcake liners in 2 muffin tins
  • For the Cake:
  • whisk dry ingredients
  • Melt the chocolate wafers according to the easy packet instructions
  • in a stand mixer add the eggs, water, milk, melted wafers, butter and vanilla extract
  • beat on medium till no lumps are left
  • pour even amounts into prepared cupcake lines about 2/3 full
  • bake for 18-20 min
  • let cool completely
  • For the Buttercream:
  • melt the baking chips according to package directions
  • cream butter and cocoa powder
  • add powdered sugar
  • mix and pour in melted chocolate
  • add the vanilla
  • add the Almond milk one tbsp at a time until you reach a spreading consistency
  • pipe or spread frosting on cooled cupcakes
  • Serve and Enjoy!
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55 comments

  1. ang says:

    Chandra,
    I just scored some Ghirardelli chocolate melts at Target on sale – yippe! I will SO be making these!
    Thanks for sharing the recipe – I pinned it.
    Ang

  2. Carolyn D. says:

    These look so DELISH. I have a question about the amount of cocoa powder in the cupcakes. It says ’3/4 plus another 3/4 cup Dutch Process cocoa powder’. Does that mean a total of 1 1/2 cups cocoa which is same amount as the flour? Are the melts available in retail stores like Michaels or Hobby Lobby?

    • Chandra@The Plaid and Paisley Kitchen says:

      Yes that is correct about the cocoa powder. It’s what makes the cupcakes so dark. I bought my melts at Target. I have seen them at Wal Mart also. I don’t know about Hobby Lobby or Michaels. They should be in the baking isle of any local grocery store. I hope you do make these. I really loved them!

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