Dark Chocolate Cupcake

Cakes and tarts
15 min
25 min
40 min


*makes 18-24 cupcakes depending on size
Chocolate Cupcake batter:
1 cup                           hot coffee
¼ cup + 2 Tbsp.          Valrhona Cocoa Powder
1 cup                           whole milk
1 cup                           canola oil
2 ea.                            eggs
1 ½ cup + 1 Tbsp.       granulated sugar
1 tsp.                           baking powder
1 ½ tsp.                       baking soda
1 tsp.                           salt
2 ¼ cup                       all purpose flour
Dark Chocolate Ganache:
1 1/4 cup - 10 ounces cream
2 1/2 tbsp - 2 ounces corn syrup
7 oz Valrhona Baking Dark Chocolate


Combine the milk and oil. Whisk the coffee and cocoa powder to dissolve. Add the milk and oil to the mix.

Add the eggs, then fold in the sifted dry ingredients. Beat until smooth.

Line a cupcake pan with paper liners, and fill 2/3 full with batter.

Bake at 350F for 10-15 minutes, depending on the size of the cupcakes.

In a microwave safe bowl, melt the chocolate in intervals of 30 seconds until completely melted. Be careful not to burn the chocolate. (see our "How to temper chocolate" tips)

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.