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Valrhona Dark Chocolate Cupcakes

Valrhona Dark Chocolate Cupcakes

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


Chocolate Cupcake Batter

  • 1 cup Hot Coffee
  • 1/4 cup Valrhona Cocoa Powder
  • 2 tbsp Valrhona Cocoa Powder
  • 1 cup Whole Milk
  • 1 cup Neutral Oil
  • 2 Whole Eggs
  • 1 1/2 cups Granulated Sugar
  • 1 tbsp Granulated Sugar
  • 1 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 2 1/4 cups Flour

Dark Chocolate Ganache


  • 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 350°F (176ºC) 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.

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