Ghirardelli Chocolate Dessert Cups Recipes

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

Steps:

• Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners; set aside.
• Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 1 minute.
• In a separate bowl, mix together the vanilla, oil, and buttermilk.
• With the mixer on low speed, add the flour mixture in 3 parts, alternating with the liquids; beat until combined after each addition, scraping down the sides of the bowl as needed.
• Divide the batter evenly between the cups so that each is two-thirds full. Bake, rotating halfway, until a toothpick inserted into the center of a cupcake comes out clean, about 15 to 18 minutes. Transfer cupcakes to a wire rack to cool.
• Chocolate Frosting: Melt chocolate chips in a double boiler; stir occasionally until smooth, about 5 minutes.
• In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the melted chocolate on low speed, and then beat in the cocoa mixture.
• To Assemble: Pipe frosting onto cupcakes. Let frosting set for 5 minutes. Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting.

Steps:

• Preheat the oven to 350°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. Mix in the chocolate chip. 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 teh 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 together chopped chocolate, heavy cream and butter in the microwave oven, until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.