Ghirardelli Chocolate Frosted Cupcakes

Ingredients and Weight:

• 1 cup (120g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (25g) Ghirardelli unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) buttermilk
• 1/4 cup (60g) unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract

For the Frosting:

• 1 cup (120g) Ghirardelli semi-sweet chocolate chips
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) unsalted butter, softened
• 1/2 cup (100g) powdered sugar

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

For the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, butter, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fill the prepared muffin liners about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For the Frosting:

1. Melt the chocolate chips and heavy cream together in a heatproof bowl set over a saucepan of simmering water. Stir until smooth.
2. Remove from heat and let cool for 5 minutes.
3. In a medium bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and continue beating until combined.
4. Add the cooled chocolate mixture and beat until smooth and well combined.

To Assemble:

1. Once the cupcakes are completely cool, frost them with the prepared frosting.
2. Sprinkle with additional chocolate chips or grated chocolate, if desired.

Nutritional Information:

Per cupcake (without frosting):

• Calories: 120
• Fat: 5g (3g saturated)
• Carbohydrates: 20g
• Sugar: 12g
• Protein: 2g

Dish Characteristics:

• Rich, decadent, and chocolaty
• Moist and tender cupcakes
• Smooth and creamy frosting
• Perfect for chocolate lovers

User Comments:

• "These were the best cupcakes I've ever had! The chocolate flavor was amazing."
• "I loved the combination of the moist cupcakes and the rich frosting."
• "I made these for a party and they were a huge hit."

Special Precautions and Tips:

• Make sure the cupcakes are completely cool before frosting them, or the frosting will melt.
• Do not overmix the cupcake batter, as this can result in tough cupcakes.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk.
• You can adjust the sweetness of the frosting by adding more or less powdered sugar to taste.