Dark Chocolate Cupcake


Category: Cakes and Tarts
Difficulty: Easy
Prep Time: 15 min
Cook Time: 25 min
Total Time: 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 neutral 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 flour

Dark Chocolate Ganache:

1 ¼  cup cream
2 ½  tbsp honey
7 ounces Grand Cru Dark Baking Chocolate Caraibe 66% 



  • 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 honey 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.