Chocolate Cupcakes

Chocolate Cupcakes

  • Preparation Time 15 minutes
  • Cook Time 15 minutes
  • Total Time 30 minutes + 15 minutes refrigeration
  • Servings 24 cupcakes (with leftovers)

  • 1 box devil’s food cake mix
  • 1 cup dark chocolate chips
  • 5 oz dark chocolate (70%), finely chopped
  • 4 tsp butter
  • Pinch sea salt
  • 1/2 cup 35% cream
  • 1 tbsp honey

  1. Prepare cake mix according to package directions. Fold chocolate chips into batter. Scoop into 24 paper-lined muffin cups. Bake according to package directions. Cool completely.
  2. Meanwhile, place chopped chocolate, butter and salt in heatproof bowl. Heat cream, in small saucepan set over medium heat, stirring occasionally, until steaming and barely at a simmer. Pour over chocolate mixture; let stand for 1 minute. Whisk until chocolate is melted and mixture is smooth. Whisk in honey. Cool to room temperature.
  3. Spread chocolate ganache evenly over cupcakes. Refrigerate for 10 to 15 minutes or until ganache is set.


Substitute Beringer Main & Vine Merlot or cold coffee for water when preparing cake mix to further boost the flavor of the chocolate.

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