Salted Dark Chocolate Cupcakes Recipe

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Florence Marshall Modified: March 24, 2022
Salted Dark Chocolate Cupcakes Recipe

How To Make Salted Dark Chocolate Cupcakes

Smooth, rich, with a hint of bitterness, these dark chocolate cupcakes will surely impress you. Sprinkle some salt to give it a balanced flavor.

Preparation: 15 minutes
Cooking: 30 minutes
Cool Time: 2 hours
Total: 2 hours 45 minutes

Serves:

Ingredients

For Cupcake:

  • ½cupbutter,softened, 1 stick
  • cupsgranulated sugar
  • 2eggs
  • 2tspvanilla extract
  • cupsall-purpose flour
  • ½cupdark chocolate cocoa powder
  • 1tspbaking soda
  • ¼tspsalt
  • ½cupbuttermilk
  • ½cupcoffee
  • coarse sea salt,for sprinkling

For Chocolate Ganache Frosting:

  • 18ozdark chocolate,chopped
  • cupsheavy cream

Instructions

Cupcakes:

  1. In the bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

  2. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt until combined.

  3. Then in an additional separate bowl, stir together buttermilk and coffee.

  4. Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.

  5. Fill paper-lined baking cups two-thirds full. Bake at 375 degrees F for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.

  6. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  7. Top with chocolate ganache frosting, then sprinkle with sea salt.

Chocolate Ganache Frosting:

  1. Place the chopped chocolate in a small heat-proof bowl.

  2. Heat the cream in a small saucepan until it just reaches a boil. Remove from heat and immediately pour over the chocolate.

  3. Stir slowly until the chocolate is completely melted and the mixture is smooth. Let it cool until it reaches room temperature, about 1 to 2 hours. It will continue to thicken the longer it sets.

  4. Spoon or pipe the ganache onto the cupcakes.

Recipe Notes

If the ganache is too thin for piping, you can transfer it to the bowl of a stand mixer and beat it on medium-high for 3 to 5 minutes until it reaches a better consistency for piping.

Nutrition

  • Calories: 301.50kcal
  • Fat: 19.11g
  • Saturated Fat: 11.36g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 5.53g
  • Polyunsaturated Fat: 0.73g
  • Carbohydrates: 29.99g
  • Fiber: 3.19g
  • Sugar: 18.35g
  • Protein: 3.78g
  • Cholesterol: 44.72mg
  • Sodium: 179.38mg
  • Calcium: 38.04mg
  • Potassium: 215.84mg
  • Iron: 3.22mg
  • Vitamin A: 100.36µg
  • Vitamin C: 0.14mg
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