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Home>Recipes>All Recipes>Dark Chocolate Cupcake
Dark Chocolate Cupcake
Chocolate CupcakeValrhona Chocolate Cupcake

An original recipe by Derek Poirier Valrhona Pastry Chef

 

Chocolate Cupcake batter

Ingredients

1 1/3 cup     sugar

1 cup           all purpose flour

Pinch            sea salt

1 cup           Valrhona Cocoa Powder

1/3 tsp.       baking soda

1/3 tsp.       baking powder

1/3 cup        buttermilk

1 each         whole eggs

3 tbsp         butter (melted)

1/3 cup       coffee (warm)

 
Preparation & Assembly
  • Sift all dry ingredients together into a bowl
  • In separate bowl mix eggs and buttermilk
  • Melt butter in a pot and then add the coffee
  • Add to butter/coffee mixture to the buttermilk mixture
  • Pour liquid mixture over dry ingredients and mix until just combined, about 1 minute (do not over mix)
  • Using a spoon or ice cream scoop, portion into cupcake molds. Fill about 1/2 way up.
  • Bake at 325F for approx 20-25 minutes. Insert a toothpick into the center to check for doneness.

Dark Chocolate Ganache
Ingredients 

1 1/4 cup - 10 ounces      cream

2 1/2 tbsp - 2 ounces      corn syrup

7 ounces - 26 squares     Valrhona Le Noir 68% or Le Noir 61% or Caraibe 66%
 
Preparation & Assembly
  • In a microwave safe bowl, melt the chocolate in intervals of 30 seconds until completely melted. Be careful not to burn the chocolate. (How to temper chocolate)
  • In a sauce pan heat cream and corn syrup until hot
  • Add the cream to the chocolate while stirring in 3 stages to create a smooth cream
  • Allow mixture to set overnight, or until spreadable
  • Spread on to cupcakes or use a piping bag and decorating tip.

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