Ghirardelli Double Chocolate Milkshake Cupcakes

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These Ghirardelli Chocolate Milkshake Cupcakes are a topped with a dark chocolate malt frosting!

Disclaimer: Ghirardelli sent me product for review, but all opinions included here are my own. I was not compensated for this review. 

Chocolate chocolate and more chocolate coming your way with week. Why? Well beside my obvious love for chocolate, I have been baking away with some new Ghirardelli products! I practically fell off my chair when I got an email from Ghirardelli asking me if I was interested in reviewing their new line of baking products. Umm yes please! We are huge fans of Ghirardelli, especially the milk chocolate chips. I can barley keep an open bag in the freezer because SOMEONE eats them all and it’s not me. Anyone remember my random road trip stop to their factory outlet? I practically can’t wait to go back to Tahoe so we can stop for another hot fudge sundae.

Ghirardelli’s new line of baking products includes Premium Ground Cocoa, Premium Hot Cocoa flavors and Candy Dipping Wafers. Each different product offers the amazing chocolate flavor you would expect from Ghirardelli. Over the next couple weeks, I will be sharing some recipes using the various Ghirardelli baking products.

I only recently found out that Ghirardelli offered Ground Cocoa in both Unsweetened and Sweet Ground Cocoa. The Ground Cocoa is the perfect chocolate flavor for cooking, brownies and even frosting. Today, I am using the Sweet Ground Cocoa for this Chocolate Milkshake Frosting. It’s chocolatety, a little griddy (like Cocoa) and slightly malted.  I added some vanilla malt powder to the frosting for the added “milkshake” taste. I also tend to use heavy whipping cream in my frostings which add a smooth and creamy texture. I also whip it at high speeds for 30 seconds at a time to introduce some air into the frosting.

Usually I recommend sifting any cocoa powder before adding it to anything, because most cocoa powder comes in a hard container. However, the resalable bag of Ghirardelli Cocoa are soft and flexible, so you it can help break up any clumps that might have formed. So I did not have to sift the Ground Cocoa before I added it to my frosting. Anything that can help me save time is much appreciated! Now let’s get to work and make some frosting!

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Double Chocolate Milkshake Cupcakes

  • Yield: 24 Cupcakes

Ingredients

  • 1 batch of cupcakes, baked and cooled
  • 3 sticks Unsalted butter- at room temperature
  • 1/4 C Ghirardelli Sweet Ground Cocoa (a heaping 1/4 cup)
  • 2 tbsp Malted milk powder
  • 4 C Powdered sugar
  • 3 tbsp Heavy whipping cream
  • Hot fudge sauce for drizzling

Instructions

  1. Butter should be at room temperature or slightly firmer, not melted. Beat on medium speed until butter is light and fluffy.
  2. Reduce speed and slowly add Ground Cocoa butter and malted milk powder and beat into butter. Beat until Ground Cocoa is incorporated into butter.
  3. Add powered sugar one cup at a time, beating on medium-low speed. The frosting will become quite thick.
  4. Add heavy whipped cream and increase speed to medium high. Beat at high speeds in 30-second increments until frosting becomes fluffy, maybe two minutes.
  5. Frost cupcakes once cooled.
  6. I used some hot fudge sauce to drizzle over the top of my cupcakes. I microwaved it slightly just until warm and runny but not overly hot.

Notes

You can add additional Ground Cocoa for a more intense chocolate flavor. You can use your favorite chocolate cupcake recipe!

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44 Responses
  1. Sandra

    I have a question. Since I live in a small town its hard to find items that recipes require so can I use Nestlé toll house cocoa? I know it isnt sweet but is it possible to make it sweetier by adding an extra ingredient? What would you suggest?

  2. Renee @ Two in the Kitchen

    Oh my gosh! That frosting looks ridiculously delicious. Is the cupcake part necessary? Or can I just eat it with a spoon straight from the bowl? 😉

  3. Catherine

    Dear Julianne, These cupcakes look so tempting. I love chocolate and especially Ghirardelli. Wonderful post and presentation. Just stopping by from Marvelous Mondays. Blessings dear. Catherine xo

  4. Amy@Little Dairy on the Prairie

    You had me at milkshake! I love malted milk powder! And I love the idea of adding it to frosting, I must try this!

  5. jrosekonungrinn

    Ghirardelli products sold in the US are full of GMO ingredients. I asked the company. I was sad to give them up. But it’s way more important to stop eating all toxic GMOs, there are safe options out there to pick instead.

  6. Megan {Country Cleaver}

    I’ve been craving cupcakes for WEEKS now and I’ve been resisting – but these? I don’t think I could resist if there was one in front of me!! Beautiful!

  7. Sheila @ Sweet Baked Life

    I live Ghiradelli chocolate — and that’s so great that they asked you to review their product! These cupcakes and the frosting look amazing! Chocolate Milkshake- yum!

  8. Zainab @ Blahnik Baker

    This is just out of this universe. I was not even done drooling over the 30 cupcake round-up and now this. Love it!!

  9. Lindsay @ Life, Love and Sugar

    How fun to get to try the Ghirardelli products! These cupcakes look amazing – I love the addition of malt to the icing – yum!

  10. Jamie@Milk 'n' Cookies

    Cocoa in a resealable bag? That’s ingenious! I usually end up spilling a good amount of cocoa whenever I try baking it. Can’t wait to try out these new Ghiradelli products. Your recipe looks amazing! I’ve made malted milk frosting before, but I used melted chocolate rather than cocoa. I’ll have to try this version, especially with the hot fudge sauce drizzled on top. YUM!

  11. Katie Clark

    I swear, how do you make your cupcakes look so incredibly amazing?! I feel like mine always turn out looking like a two-year-old made them. Either way, these sounds fantastic! Love ghiaradelli.

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