Recipe: Salted Dark Chocolate Cupcakes

Wonder what a chocolate bomb tastes like? It tastes like these cupcakes. They are rich, moist, fiercely chocolatey and should only be consumed by the very biggest chocolate fans. Consider yourself warned. 

Get the biggest glass you own and fill it with milk because you're going to need it!

Salted Dark Chocolate Cupcakes
Recipe from
Yield: 24 cupcakes (mine made 18)

Ingredients – Cupcakes
1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup dark chocolate cocoa powder (or any unsweetened cocoa powder)
1 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup coffee, lukewarm (you can use decaf coffee if desired!)
chocolate ganache frosting
coarse sea salt, for sprinkling

Ingredients – Frosting
18 ounces dark chocolate, chopped
1 1/2 cups heavy cream

Directions – 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. Then in an additional separate bowl, stir together buttermilk and coffee. Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
3.  Fill paper-lined baking cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4.  Top with chocolate ganache frosting, then sprinkle with sea salt.

Directions – 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. Stir slowly until the chocolate is completely melted and the mixture is smooth. Let it cool until it reaches room temperature, about 1-2 hours. It will continue to thicken the longer it sets.
3.  Spoon or pipe the ganache onto the cupcakes. 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 3-5 minutes until it reaches a better consistency for piping. Pro Tip: this part was tricky for me. I ended up having to re-melt the ganache slightly in the microwave (10 seconds at a time) and then beat until it was just the right consistency to work in my froster. Play around with temperature and beating until you're happy with the thickness.