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6 min read

Bittersweet Chocolate Cupcakes

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Suggested Pairing: Late Harvest Aleatico



  • ½ cup unsweetened cocoa powder
  • 2 oz bittersweet chocolate (72%), chopped
  • ½ cup boiling water
  • ½ cup buttermilk
  • 1 cup cake flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ²/³ cup packed dark brown sugar
  • ½ cup granulated sugar
  • ½ cup canola oil
  • 2 large eggs
  • 1 tsp vanilla


  • 8 oz bittersweet or semisweet chocoloate, coarsley chopped.
  • 1 stick unsalted butter cut into pieces
  • ¹/3 cup water
  • 2 Tbs Late Harvest Aleatico


Preheat oven to 350 degrees. Line muffin pan with paper liners; set aside. Combine cocoa powder and chopped chocolate in bowl, pour boiling water over mixture. Whisk until smooth. Once smooth and silky, whisk in buttermilk; set aside.

Whisk together flour, baking soda, and salt in medium bowl. Using an electric mixer, beat sugars, oil, eggs, and vanilla until light and creamy. On low speed, slowly beat in flour and chocolate mixture, alternating until integrated. Pour batter into to lined muffin pan. Bake approximately 18 minutes. Remove from oven and allow to cool completely before icing. Makes 18 regular or 38 mini cupcakes.

In a double boiler melt together all ingredients, stirring frequently but gently, until the chocolate and butter are melted. Remove from the heat and let cool until desired spreadable consistency. Ice fully-cooled cupcakes. (Note–if you need to soften the ganache, set the bowl in a pan of simmering water.)