Ghirardelli Dark Chocolate Heart Cut-Out Valentines Cupcakes
If you’ve been reading my blog for awhile, you know my love of Ghirardelli baking chips. They’re the chocolate chips I use 95% of the time in my baking. I used them last week in the Brookies. I used their mini chocolate chips in my Chocolate Chip Cinnamon Rolls. I have an entire label you can search by to see the ways I’ve used them. I’ve been singing their praises for years.
The baking chips are bigger than regular chocolate chips which is bonus for me (more chocolate!) and I love the dark chocolate flavor that comes with the 60% cacao chips. They melt beautifully and I’ve been known to eat them straight out of the bag.
For those reasons, I was really excited for this chance to create another recipe using their baking chips. Every time I see them on sale (at Target, Meijer, wherever) I pick up a bag, so I always have a good stash.
First, I wanted to make heart shaped chocolates filled with peanut butter and ganache. I went to four stores (in the polar vortex!) looking for the right size silicone heart mold but didn’t find what I was looking for. I finally gave up and ordered one on Amazon. But, they didn’t turn out as pretty as I had hoped. They tasted good, but they were kind of ugly (I threw them in the picture above for decoration).
Once I scraped that idea, I decided I wanted cupcakes. Dark chocolate cupcakes with heart cut-outs, filled with ganache and sprinkles. Mmmm. I added the baking chips to the cupcake batter and melted some more for the ganache. I love these cupcakes.
As I’ve said before, I’m not a huge frosting fan. These cupcakes are moist and don’t need frosting. Because the baking chips are large, they fall to the bottom of the cupcake batter creating an awesome chocolate bottom (coat them in a little cocoa powder before stirring them into the batter to prevent this). Then, you have the ganache and sprinkles at the top.