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The Best Death by Chocolate Cupcakes

The Best Death by Chocolate Cupcakes are double chocolate cake, filled with a German’s chocolate ganache and topped with a decadent chocolate butter cream. They certainly bring big BOLD chocolate flavors! Chocolate craving crushed!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

People who have spent 20 minutes with me know that I am a chocoholic.
I carry chocolate in my purse.
I even travel with my own chocolate stash, because I don’t trust that my destination will have quality dark chocolate or my favorite milk chocolate.
In preparation for tomorrow’s NYC Snowpocalypse I purchased Lindt dark chocolate with sea salt along with my milk and bread. {Umm…it’s a staple.}

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

Sometimes a handful of bittersweet chocolate chips is all it takes to satisfy, but sometimes chocolate overload is in order. Enter the BEST Death by Chocolate Cupcakes.

If you are “meh” on chocolate, these cupcakes aren’t for you – you should probably just check out these caramel ones or my Peach Crisp Cupcakes.
But if you like your chocolate dark and in vast quantities, stick around because these cupcakes are going to rock your chocolate-loving world!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

A soft, moist double chocolate cake is filled with a rich German’s chocolate ganache filling (you know I had to fill it!) and then all topped with THE BEST dark chocolate buttercream that I have ever had.
Oh the buttercream! It is rich and moosey but still silky smooth. I beat the frosting quite a bit to incorporate more air, because the last thing you want on a rich, chocolate cupcake is a dense, heavy frosting. But it is so sinfully good, you will want to eat it straight from the bowl!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

The rich, dark chocolate cake has mini chocolate chips folded right into the batter and then is filled with a silky, smooth German chocolate ganache filling. The frosting has a moosy, light texture that melts in your mouth, but it is still decadently chocolaty with both melted semi sweet chocolate and dark chocolate cocoa powder!

This is a lighter chocolate cake when compared to this one or this buttermilk one. When you have this much chocolate all in one place you don’t want it to be dense and heavy.

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

All together each bite is one powerful hit of dark chocolate! If you love chocolate you will ADORE this cupcake!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

Chocolate lovers unite!

Honestly, I feel bad for all the other chocolate cupcakes out there because they can never measure up to The Best Death by Chocolate Cupcake. It is pure, unadulterated chocolatey heaven!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

Now if you are more of a part-time lover of dark chocolate, you could consider filling the center with a cherry, peach, or apple compote, a pecan pie filling, or even the traditional pecan coconut frosting from German chocolate cake. Or you could top it with a swirl of a Chocolate Swiss Meringue Buttercream that is a bit more like milk chocolate. So many options it’s overwhelming!

The Best Death by Chocolate Cupcakes

Yield: 18 Cupcakes

The Best Death by Chocolate Cupcakes

The Best Death by Chocolate Cupcakes are double chocolate cake, filled with a German’s chocolate ganache and topped with a decadent chocolate butter cream bring big BOLD chocolate flavors! Chocolate craving crushed!

Ingredients

    For the Cupcakes:
  • 1 cup + 2 tablespoons all-purpose flour
  • ½ cup Dutch processed coca powder, the highest quality possible
  • ½ teaspoon espresso powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 ½ cup + 2 tablespoons granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature (not low fat…they’re cupcakes not muffins)
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips
  • For the Ganache
  • 4 oz Baker’s German’s Chocolate, chopped finely
  • ¼ cup half and half
  • 2 tablespoons butter, softened
  • For the Dark Chocolate Butter Cream:
  • 12 ounces semi-sweet chocolate, finely chopped
  • ¼ cup dark chocolate cocoa powder like Hershey’s Special Dark
  • 2 cups unsalted butter, almost room temperature
  • ¼ cup half and half
  • 2 teaspoons pure vanilla extract
  • Large 3 finger pinch kosher salt
  • 2 ½ pre-sifted confectioners sugar (I sift 3 cups and then measure my 2 ½ cups from the pre-sifted sugar)

Instructions

    To make the Cupcakes:
  1. Preheat the oven to 350°. Line 18 muffin tins with cupcake liners (I double up).
  2. In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar together on high for 1 minute then let stand for 2 minutes; scrape down the sides of the bowl and continue beating for 2 minutes or until the mixture is light in color. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl as needed.
  4. Reduce mixer speed to low and alternately add flour mixture and sour cream beginning and ending with flour, scraping down the sides of the bowl as needed. I did three additions. You want to stop mixing as soon as the last of the flour has been incorporated.
  5. Mix in the chocolate chips on low speed just until distributed. You can do this with a spatula or spoon if you wish.
  6. Scoop the batter into the prepared muffin tins. The batter should almost reach the top of the liner. I use an ice cream scoop to make this process easier. Bake in preheated oven 12 to 18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
  7. After 2 minutes, remove to a wire rack and let cool completely before filling or frosting.
  8. To prepare the ganache:
  9. Microwave half and half and chocolate together just until the milk is hot and the chocolate begins to melt. Stir with a spatula until all chocolate is melted and incorporated.
  10. Add the butter and continue to stir until smooth and glossy. You don’t want to stir too much or too vigorously because it will actually whip air into the ganache and we want a nice, thick filling!
  11. Let cool until it is easy to spoon into the cupcakes.
  12. To make the Butter Cream:
  13. Melt chocolate in a microwave safe bowl in the microwave in 15 second intervals. Stir after each interval, being careful not the over heat it. Add the large pinch of salt and cocoa powder and stir to mix. Set aside to cool slightly.
  14. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 2 minutes. Add your half and half and beat until mixture is light and fluffy, but start on low speed or you will splatter milk everywhere!
  15. Add all the melted chocolate mixture at once and then beat for about 3 minutes. It will start to turn a lighter brown color and you will be able see that the texture has become lighter and more airy.
  16. Add the vanilla and beat to incorporate.
  17. In half cup increments add your powdered sugar, beating well to incorporate, scraping down the sides of the bowl after each addition. Beat until it is as light as you would like it. It will firm up as the cupcakes sit at room temperature but it will not harden unless you refrigerate them.
  18. If the consistency is too loose, add a bit more sifted powdered sugar about a tablespoon at a time, beating to incorporate. If it is too stiff you can add more half and half but only in 1 teaspoon increments.
  19. Assembling your Cupcakes:
  20. Cut out the center of each cupcake and reserve the removed cake. Spoon about a teaspoon of the ganache into each hole and replace the cut out cake. Don’t press down because you want your filling to remain in one place!
  21. Fit a piping bag with your favorite tip, fill and frost!

Notes:

Store at room temperature for up to 4 days. They are best within 3.

https://cheflindseyfarr.com/2015/01/best-death-by-chocolate-cupcakes/

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

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80 Comments

  • Nikki Pals
    January 27, 2015 at 12:48 am

    These sound heavenly. If you love German Chocolate Cake..flavors then you must check out a recipe that I found and have been making for a few years now. I saw the baker on a TV show. The baker is Julia Baker and the cake is “Julia Baker’s German Chocolate Souffle Cake” There are a number of steps but essentially a pretty easy cake. However the cake is worth every moment of preparation.

    Reply
    • AmericanCooking22
      January 27, 2015 at 8:39 am

      I will check that out Nikki! Thank you! I love German chocolate cake! I posted a cupcake version of my Grandmother’s recipe last year. Can’t wait to try a soufflé version!

      Reply
  • Ashley | Spoonful of Flavor
    January 27, 2015 at 8:44 am

    Now these are my kind of cupcakes! The more chocolate, the better!

    Reply
    • AmericanCooking22
      January 27, 2015 at 10:18 pm

      Agreed! Bring on the chocolate!

      Reply
  • Laura @ Laura's Culinary Adventures
    January 27, 2015 at 10:08 am

    Wow! This is my kind of cupcake!!

    Reply
    • AmericanCooking22
      January 27, 2015 at 10:17 pm

      Thanks, Laura!

      Reply
  • Kelly - Life Made Sweeter
    January 27, 2015 at 2:54 pm

    Yes to all that chocolate! You make the prettiest cupcakes 🙂 I love that you stuffed them with ganache! Just stunning! I’ll take a dozen please 🙂

    Reply
    • AmericanCooking22
      January 27, 2015 at 10:17 pm

      Thanks, Kelly!!! What’s a little more ganache between friends? 😉

      Reply
  • Gayle @ Pumpkin 'N Spice
    January 27, 2015 at 4:47 pm

    This is definitely a chocolate lover’s dream! Absolutely love these, Lindsey! I wish I could reach through my screen and grab one. That chocolate frosting is gorgeous, friend! Hope you’re staying safe and warm out there!

    Reply
    • AmericanCooking22
      January 27, 2015 at 10:16 pm

      Thank you, Gayle! The frosting was lick-the-bowl-clean good!!!!

      Reply
  • Kayle (The Cooking Actress)
    January 27, 2015 at 7:46 pm

    1-I like your priorities in your snowpocalypse prep
    2-girrrl you know how I am about chocolate so I am ALL OVER these cupcakes! pinning!

    Reply
    • AmericanCooking22
      January 27, 2015 at 10:15 pm

      Haha! Chocolate is #1 always! Thanks for the pin!

      Reply
  • marcie
    January 27, 2015 at 10:41 pm

    I’m a choco-holic, too! I eat some every day, and the darker the better. It’s like you made these for ME. (thank you). 🙂 I think the more chocolatey the better, and bring these on! Pinned.

    Reply
    • AmericanCooking22
      February 1, 2015 at 11:03 am

      Bahah! mee tooooo! I did make them for you, marcie! obvi 🙂 Thanks for the pin!

      Reply
  • Dorothy @ Crazy for Crust
    January 28, 2015 at 9:20 pm

    I just ate 5 Hershey’s Truffle Kisses because I NEDDED CHOCOLATE. Now I need more because these cupcakes have me wanting dark chocolate! Gorgeous, pinned!

    Reply
    • AmericanCooking22
      February 1, 2015 at 10:57 am

      Oh I know that feeling!!! Thanks for the pin!!

      Reply
  • Stacy | Wicked Good Kitchen
    January 30, 2015 at 11:54 am

    Fabulous chocolate cupcakes, Linds! I hear ya…I crave chocolate…on the hour, every hour! Thanks for sharing and have a fun Super Bowl weekend!

    Reply
    • AmericanCooking22
      February 1, 2015 at 10:52 am

      Me too! It’s a curse – or at least a curse to my hips! Have a fabulous Super Bowl Sunday, Stacy! xo

      Reply
  • Janet
    February 2, 2015 at 12:55 pm

    These are awesome looking! Just wondered – there are no chocolate chips listed in the ingredients, but you mention mini-chocolate chips in your narrative above being mixed into the cupcake dough. How many of the chips do you add? Thanks!

    Reply
    • AmericanCooking22
      February 2, 2015 at 5:01 pm

      Oh goodness you are right! Thank you for catching that! I put 1/2 cup in. I will update the recipe now!

      Reply
  • Alyssa
    February 22, 2015 at 4:31 pm

    Hi! I would love to make these cupcakes! They sound perfect for winter! I have one question though, I am allergic to coffee… Would it hurt if I left out the espresso powder?? Thanks!!

    Reply
    • AmericanCooking22
      February 22, 2015 at 5:18 pm

      Hi Alyssa! You absolutely can leave out the espresso powder. It just accentuates the chocolate flavor, but they will still taste delicious without it! Happy baking!

      Reply
  • Chris @ Shared Appetite
    February 27, 2015 at 3:19 pm

    These are so beautiful I almost shed a tear. Heck yes to these cupcakes… if only I could actually reach through the screen and grab one. Someone really has to invent that already…

    Reply
    • AmericanCooking22
      February 28, 2015 at 7:37 pm

      Lol thanks, Chris! If someone invented that, I would gain 20lbs a week!!!!

      Reply
  • Julia @ Sprinkled With Jules
    March 6, 2015 at 8:51 pm

    OH MY! These are sinful! They look soooo good!

    Reply
    • AmericanCooking22
      March 10, 2015 at 6:45 am

      Thanks, Julia!

      Reply
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