Ghirardelli Chocolate Cupcakes

I had the privilege of baking cupcakes to help for a March of Dimes event in Dallas which were composed of:
Ghirardelli Chocolate, Rum, Walnuts, Hazelnut Ganache, Rum buttercream, Edible Sparkles, French Dressage’s and Toasted Vanilla Sugar. Since Valentine’s Day is coming up, cupcakes are a brilliant item to give away at work, for your children at school or friends/family. Play with the decorations – be whimsical in creativity! I purchased a plethora of cake decorating items at Sur La Table (including different color and pattern cupcake/muffin wrappers, toppings, etc.)

The basic recipe for the cupcakes included:
1 c. butter
2 ½ c. sugar
2 tsp. salt
4 large eggs (room temp)
1 ½ c. flour
1 tsp. baking powder
½ tsp. baking soda
1 c. Ghirardelli cocoa powder
1 c. milk
1 tsp. Madagascar Vanilla Bean Paste
2 Tbsp. Rum

In a mixing bowl, beat butter and sugar together until “creamed” (light yellow, ‘ribbon’ in texture). Slowly beat in one egg at a time, the vanilla. In a separate bowl, mix the dry ingredients together: flour, soda, powder, salt and Ghirardelli cocoa. Slowly add to wet ingredients. Once combined, add in milk and rum. Either use a piping bag or spoon to carefully fill cupcake holders (only fill ½ full, as batter will increase in volume and rise when baking). Bake at 350 for about 20 – 25 minutes (or until a toothpick “comes out clean “ when inserted into the middle of the cupcake).

After cooling, you may opt to fill the cupcakes with sauce/jam/ganache/caramel… whatever you heart so choses! Simply use a spoon to form a crater in the middle of the cupcake, then add desired filling. Top with buttercream (I chose to make rum buttercream to compliment the rum baked in the cake). Decorate with hearts, sparkles, icing… you’re the artist!

Love y’all!! ♥