Belgian Chocolate Cupcakes

Do you know that darker chocolate has higher cocoa content and lesser sugar and fat?

Belgian Chocolate Cupcakes
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at a glance Main Ingredient




Preparation Time


Date Published

October 2007

Do you know that the darker the chocolate, the higher its cocoa content and the lesser sugar and fat it contains. Look for chocolates with at least 60% cocoa content—they're an excellent source of antioxidants.

Yield 24 cupcakes 
Prep Time
15 minutes 
Baking Time 15 to 20 minutes 
Cooking Time 20 minutes


1/2 cup butter, melted
100 grams bittersweet Belgian chocolate, chopped
1/4 cup butter
1 1/4 cups sugar
2 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

For the Belgian chocolate ganache
2 cups cream
400 grams bittersweet Belgian chocolate, chopped


1  In a small pan, melt butter. Stir in chopped Belgian chocolate and whisk until blended. Set aside.

2  Preheat oven to 350ËšF.

3  In a mixing bowl, cream together butter and sugar.

4  Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla.

Add melted chocolate.

6  Combine dry ingredients and stir into creamed mixture alternatively with milk.

7  Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.

Bake for 15 minutes or until toothpick inserted in the middle comes out clean. Cool before frosting.

9  Make the Belgian chocolate ganache: Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate. Whisk until smooth. Cool until thick and use to frost cupcakes.



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