Dark Chocolate Cupcake

Cakes and tarts
15 min
25 min
40 min


Chocolate Cupcake batter:
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 whole egg
3 tbsp butter (melted)
1/3 cup coffee (warm)

Dark Chocolate Ganache:
1 1/4 cup - 10 ounces cream
2 1/2 tbsp - 2 ounces corn syrup
7 oz Valrhona Baking Dark Chocolate


Sift all dry ingredients together into a bowl

In separate bowl mix egg 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.

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.