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Valrhona Chocolate Cupcakes

Valrhona Chocolate Cupcakes

These dark chocolate cupcakes are made with Valrhona cocoa powder and frosted with a spreadable ganache. The ganache needs plenty of time to set, so I recommend making the ganache first or just planning accordingly. I didn't have any problems with the ganache, but if you are new to making ganache you may want to make a half batch just to get the hang of it without wasting 7 oz of good chocolate.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Author Cookie Madness


  • 2 1/4 cup all purpose flour 10.1 oz/285 grams
  • 1 1/2 cup + 1 Tbsp. granulated sugar 300 grams
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 cup vegetable oil
  • 1 cup hot brewed coffee
  • 1/4 cup plus 2 tablespoons 60 grams good quality Dutch process cocoa powder (Valrhona)
  • 2 large eggs
  • 1 teaspoon vanilla

Ganache Frosting

  • 7 ounces chopped Valrhona Baking Dark Chocolate I just used Dove Dark
  • 1 1/4 cup cream 10 oz/280 grams
  • 2 1/2 tbsp honey


  • Preheat oven to 350 degrees F. Line 18 to 24 cupcake cups with paper liners.
  • Put the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk for about 3 minutes or until very well blended.
  • In a mixing bowl, combine the milk and oil.
  • In a 2 cup measure (such as a Pyrex) whisk together the coffee and cocoa powder, then pour the cocoa mixture into the milk mixture.
  • Whisk in the eggs and vanilla until well blended, then add the flour mixture and stir until blended.
  • Divide cupcake batter among cupcake cups filling about 2/3 of the way full.
  • Bake at 350°F for 18 minutes or until cupcakes appear set (time will vary depending on the size of the cupcakes). Let cool completely.
  • To make the ganache, melt the chocolate in a microwave-safe bowl stirring every 30 seconds until melted.
  • In a saucepan, heat cream and honey until very hot.
  • Gradually add warm cream mixture in at least three stages, stirring chocolate stirring until smooth.
  • Ganache will be fairly thin at this point and will need to cool for about 2 hours. Leave at room temperature and whisk occasionally. If your ganache is not thick enough to pipe after two hours, refrigerate for 20 minutes, then whisk. Repeat, whisking the cold ganache until it is thick enough.
  • Spread on cupcakes or use a piping bag and decorating tip.


The yield is for standard size cupcake holders. If you use the larger bakery style ones (available on Amazon), you'll get around 20 cupcakes.