Decadent Dark Chocolate Cupcakes with a Rich Cookie Bark Frosting

Made with our ultra-premium Dark Chocolate Baking Drops and topped with a White Chocolate Cookie Bark frosting, these not-too-sweet, not-to-bitter cupcakes are the ultimate dessert for cookies and cream lovers!

Portions: 14

Cupcake Ingredients:

  • ¾ cup (95g) All-Purpose Flour
  • ½ cup (42g) Dark Cocoa Powder
  • 1 tsp. Espresso Powder or Instant Espresso
  • ¾ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Salt
  • 2 Large Eggs, at room temperature
  • ½ cup (100g) Granulated Sugar
  • ½ cup (100g) Packed Light Brown Sugar
  • ⅓ cup (80ml) Vegetable or Canola Oil (or Melted Coconut Oil)
  • 2 tsp. Pure Vanilla Extract
  • ½ cup (120ml) Buttermilk, at room temperature
  • ½ cup (100g) Galerie au Chocolat Dark Chocolate Semi-Sweet 60% Baking Drops, chopped

Frosting Ingredients:

  • 1 cup Unsalted Butter, softened 
  • 4 cups Powdered Sugar (or more, depending on desired consistency) 
  • ¾ cup Galerie au Chocolat White Chocolate Cookie Bark, chopped 
  • ¼ cup Heavy Whipping Cream 
  • ½ tsp. Vanilla Extract

Directions – Cupcakes:

  • Preheat the oven to 350˚F (177˚C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  • Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  • In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. 
  • Pour half of the wet ingredient into the dry ingredients. 
  • Then the other half in the buttermilk. Gently whisk for a few seconds. Repeat with the remaining of wet ingredients and buttermilk. Add the chopped baking drops and stir until just combined; do not overmix. The batter will be thin.
  • Pour or spoon the batter into liners. Fill only halfway to avoid spilling over the sides or sinking. 
  • Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool completely before frosting.

Directions – Frosting:

  • Put the chopped White Chocolate Cookie Bark into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
  • Once the Chocolate Cookie Bark mixture has cooled, sift the powdered sugar over the butter, in a large bowl. Cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed.
  • Measure the whipping cream into a cup and stir in the vanilla extract into the cream. With the mixer running on low speed, gradually pour the cream mixture the bowl.
  • Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) chocolate until incorporated. Increase the mixer speed to medium-high and beat frosting for an additional 3 minutes.
  • Makes about 2 1/2 cups of a medium consistency frosting, which is very spreadable and creamy.
  • For a stiff decorator Frosting: add more powdered sugar, 1/2 cup at a time, until desired consistency (about another cup or so.)
  • For a thinner consistency, add about 1/2 cup less powdered sugar.



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Address: 6665 Chemin de la Cote-de-Liesse, Saint Laurent, QC H4T 1Z5

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