Official Valrhona Chocolate Cupcake Recipe

Whenever food product companies' websites feature official recipes, my curiosity gets the better of me and I browse through to see their suggestions. As the most trusted authority on their own product, I find the websites to be useful in brainstorming ideas as well as giving insight on how best to highlight the ingredient. That being said, not all recipes are winners nor are products interchangeable.

Nevertheless, I will place my trust in certain sources - Valrhona, for one. Known as the chocolate choice for professionals and discerning chocolate lovers, Valrhona drives home the message that the quality of the ingredients you choose makes a big difference. Lucky for us, the current Recipe of the Month on their website is chocolate cupcakes, reproduced below. Chocolate nirvana, here I come!

Valrhona Chocolate Cupcakes
An original recipe by Derek Poirier Valrhona Pastry Chef

Chocolate Cupcake batter
16 oz       sugar
7 oz         all purpose flour
Pinch        sea salt
4 oz         Valrhona Cocoa Powder
1/2 tsp.    baking soda
1/2 tsp.    baking powder
4 oz         buttermilk
1 1/2 ea   whole eggs
2 oz         butter (melted)
4 oz         coffee (warm)
Preparation & Assembly

  • Mix all dry ingredients and then sift together
  • In separate bowl mix eggs and buttermilk
  • Mix together warm butter and coffee
  • Add to buttermilk mixture
  • Pour liquid over dry ingredients and mix until just combined (do not over mix)
  • Put into cupcake molds
  • Bake on sheet pan at 325ºF for approx 20-25 minutes

Le Noir 61% (dark) chocolate cream

5 oz.       cream
1 oz.       corn syrup
Preparation & Assembly
  • Melt chocolate in a microwave or bain marie
  • In a sauce pan heat cream and corn syrup
  • Add to chocolate slowly while stirring to create a smooth cream
  • Allow mixture to crystallize overnight
  • Spread on to cupcakes and decorate if desired

Recipe courtesy of Valrhona USA


Dixie Mom said…
daniel adams said…
how many cupcakes does this recipe make?