Sea Salted Double Chocolate Cupcakes

19 Aug

What’s better than chocolate? Double chocolate with sea salt 🙂 Oh yes, these cupcakes embody all that is good in the world. Loaded with chocolate, the cakes are moist and the ganache is so decadent, you can’t help but experience a watering mouth at the very sight of these beauties. To top it all off, the cupcakes are sprinkled with just the right amount of flaked sea salt.

Sea Salted Double Chocolate Cupcakes |

Yes, these cupcakes are perfect no matter the occasion. In this case, I made them for the baptism party of my friend’s adorable son, Ethan. Everyone loved them, despite the hot temperatures – proof that chocolate is good no matter the conditions! Make these for your next gathering, or indulgent night in.

Sea Salted Double Chocolate Cupcakes
Makes 24 cupcakes

Ganache Frosting:

  • 2-1/2 C (15 oz) dark chocolate chips
  • 1-1/4 C heavy whipping cream
  • 3 tbsp vanilla
  • 1 tbsp flaked sea salt

Heat heavy cream in a heavy pan on medium heat until it comes to a boil.

Remove from heat and stir in chocolate chips until the mixture is smooth. Stir in vanilla.

Transfer to the bowl of your stand mixer and let chocolate mixture cool in the refrigerator for 1 hour. Bake the cupcakes while the ganache cools.


  • 1.5 C + 4 tbs all-purpose flour
  • 2 C granulated sugar
  • 1 C cocoa powder
  • 1.5 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 C skim milk + 1 tsp lemon juice
  • 1/2 C unsalted butter, melted (1 stick)
  • 1 tsp vanilla extract
  • 1 C hot, strong coffee (boiling water will also work)

Preheat oven to 350 degrees. Line two cupcake tin with paper liners, set aside.

In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt. Set aside.
In a bigger, microwave-safe bowl, melt the butter. Let cool 5 minutes and add the eggs, buttermilk, and vanilla. Use an electric hand mixer to beat well until thoroughly combined.

Slowly pour in dry ingredients until smooth. Pour in hot coffee/water and mix until completely smooth. Batter will be runny.

Divided batter among prepared cupcake liners and fill 3/4 to the top. Lower the oven temp to 325° and bake for 25 minutes, or until a toothpick inserted in the center comes out moist with a few crumbs. Tops should slightly spring back when touched.

Note: reducing the oven and increasing the bake time ensures fully-cooked cupcakes which will not burn nor overflow. It’s a neat trick to use for any cupcake or muffin!

Sea Salted Double Chocolate Cupcakes |

The reduced temperature and increased bake time equal a perfectly cooked cupcake with just the right amount of bounch.

Let cool in the tins for 10 minutes before transferring to a wire rack to cool completely. While cupcakes are cooling, finish the frosting.

Whip the cooled chocolate mixture with the beater attachment of your mixer for 5 minutes on medium speed or until mixture creates stiff peaks. Scoop whipped ganache into a piping bag fitted with your tip of choice. Pipe onto cooled cupcakes. Sprinkle with flaked sea salt. Refrigerate until ready to serve.

Sea Salted Double Chocolate Cupcakes |

These adorable grey paper liners were found on sale, so I stocked up!


One Response to “Sea Salted Double Chocolate Cupcakes”


  1. PB&J Cupcakes | Eat, Drink, Be Healthy! - August 21, 2015

    […] best childhood sandwich combination to the decadent, desserty level. I made these to accompany the sea salted double chocolate cupcakes for this past weekend’s baptism. A light, brown sugar cupcake is filled with sweet strawberry […]

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