Dark Chocolate Samoa Cupcakes Recipes

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DARK CHOCOLATE SOUFFLE CUPCAKES



Dark Chocolate Souffle Cupcakes image

Dark, rich, and creamy souffle-like recipe. Serve warm with vanilla ice cream. This is a modified brownie recipe, reducing the flour and egg amounts, creaming the sugar, and adding heavy cream to create a cross between a chocolate souffle and a brownie.

Provided by lioness_melinda

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 35m

Yield 20

Number Of Ingredients 10

cooking spray
8 ounces chopped dark chocolate
2 eggs
2 ½ cups white sugar
1 cup heavy whipping cream
½ cup butter, melted
1 ½ cups all-purpose flour
1 teaspoon salt
1 cup dark chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 20 muffin cups with cooking spray and dust with flour, or line with paper liners.
  • Melt chopped dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
  • Beat eggs in a large bowl with an electric mixer until light and fluffy; beat in sugar gradually on high speed. Add cream and beat until batter has doubled in volume. Beat in butter until well combined. Beat in flour and salt on low speed until well combined. Beat in melted chocolate on medium speed until well combined. Stir in chocolate chips and pecans. Pour batter into muffin cups.
  • Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 45.8 g, Cholesterol 47.7 mg, Fat 19.8 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 8.1 g, Sodium 163.6 mg, Sugar 30.7 g

GHIRARDELLI® DARK CHOCOLATE CUPCAKES



Ghirardelli® Dark Chocolate Cupcakes image

Indulge your chocolate craving with these dark chocolate mocha cupcakes topped with rich and creamy semi-sweet chocolate frosting.

Provided by Ghirardelli

Time 2h10m

Yield 12

Number Of Ingredients 15

1 ⅛ cups all-purpose flour
¼ cup Ghirardelli Unsweetened Cocoa
1 ¼ teaspoons baking soda
¼ teaspoon salt
1 large egg
½ cup firmly packed light brown sugar
½ cup granulated white sugar
½ cup whole milk plus
2 tablespoons whole milk
⅓ cup strong brewed coffee or espresso
½ cup unsalted butter, melted
6 ounces Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces
¾ cup heavy cream
3 tablespoons unsalted butter
1 cup Ghirardelli Milk or Semi-Sweet Chocolate Chips

Steps:

  • Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
  • To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
  • In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
  • Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
  • To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

Nutrition Facts : Calories 405 calories, Carbohydrate 46 g, Cholesterol 66.5 mg, Fat 25.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 15.7 g, Sodium 208.5 mg, Sugar 33.4 g

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