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!
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. Let's just say 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, milk, and bread. {Umm…it’s a staple.}
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 my Double Salted Caramel Cupcakes 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!
I fill this soft, moist double chocolate cake with a rich German's chocolate ganache filling (you know I had to fill it!). Then, I top it all off 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!
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 my Double Chocolate Cupcakes with Cherry Mascarpone Frosting or these Double Chocolate Lemon Surprise Cupcakes. When you have this much chocolate all in one place you don’t want it to be dense and heavy.
Each bite has a powerful hit of dark chocolate! If you love chocolate you will ADORE this cupcake!
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!
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
Ingredients
For the Cupcakes:
- 1 cup + 2 tablespoons All Purpose flour
- ½ cup Dutch processed cocoa 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
- ½ cup mini semi-sweet chocolate chips
For the Ganache
- 4 oz Baker’s German Chocolate (chopped finely)
- ¼ cup half and half
- 2 tablespoons butter (softened)
For the Dark Chocolate Buttercream:
- 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 cups 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:
- Preheat the oven to 350°. Line 18 muffin tins with cupcake liners (I double up).
- In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; set aside.
- 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.
- 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.
- Mix in the chocolate chips on low speed just until distributed. You can do this with a spatula or spoon if you wish.
- 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.
- After 2 minutes, remove to a wire rack and let cool completely before filling or frosting.
To prepare the Ganache:
- 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.
- 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!
- Let cool until it is easy to spoon into the cupcakes.
To make the Buttercream:
- 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.
- 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!
- 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.
- Add the vanilla and beat to incorporate.
- 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.
- 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.
Assembling your Cupcakes:
- 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!
- Fit a piping bag with your favorite tip, fill and frost!
Made these with some minor alterations just based off what I had on hand for baking and they were so good! My question is could these cupcakes be turned into a layer cake if I were to layer the chocolate ganache in between or drizzle on top?
Hi Jinny, yes, they can! Happy baking!
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Hi! Thanks for visiting and commenting! ????
I made these exactly as written and got rave reviews and requests for the recipe. Recipe requests are the ultimate compliment in my book.
( I’ve never been a fan of a powdered sugar butter cream but this one was the best I’ve had. Maybe due to the chocolate flavors hiding the raw taste of powdered sugar. Since I enjoy the kind which is a bit more labor intensive I’ll adapt my recipes to see how it goes.)
I'm so happy to hear that! If you want a more labor intensive buttercream look no further lol
I too am not a giant fan of American buttercream but when its chocolate it is more tolerable. Happy baking!
Hi! These cupcakes look amazing! Can I use instant espresso granules. Should I maybe grind it until it’s a powder. I just got into using dark cocoa (KAF) and this recipe is perfect for it. ????????
Hi Mary, If you use instant espresso granules that is perfect! You don't need to grind them up
I’ve made plenty of “Death by Chocolate” style cupcakes, but this my friends is the real deal. I followed every direction, however I did have enough batter to make 21, while filling each cup almost to the top. I did have a slight mushroom after baking, and next time would probably go ahead and make 24 to avoid as I had to cut them away a bit from the pan. The cupcake was delish, ganache easy, and that frosting!!! I’m typically not one for too much frosting, but it was sooo good! Overall, delicious recipe. Thank you so much for sharing! I will absolutely make these again.
Side note: I had to go grab Dutch processed cocoa and it was pricey. I had read online you can substitute it for regular cocoa and baking soda. However, did not want to mess with the recipe on my first go. Anyone try the substitute method?
I am so glad you liked them, Michelle! I take my chocolate seriously!
As for Dutch processed cocoa. It is definitely more pricey. But the real difference is in the flavor. You can substitute Hersheys (Hersheys dark will be closer) if you would like. I would not add any more baking soda. The processing of the dutch cocoa powder takes away the acidity so it will not react with baking soda. That isn't a big deal in this recipe because there is sour cream which is the acid activating the baking soda and there is baking powder. The difference will be in the color and the flavor of the final baked cupcake.
This turned out so good! So good information for making a cake. I’ll need to use your tips 😉 this one looks amazing…
Have you made a cake with this recipe? Just made the cupcakes and yes, they are to die for, but wondering how it the recipe would come out as a cake. Wondering if it would be as moist, etc.
Hi Rachel! I haven't made a cake with this recipe but I have no reason to believe it wouldn't work 🙂 Just adjust your bake time and you should be good! Be sure to report back! Happy baking!
Love this recipe! That is why we decided to add it to our list of the Best Chocolate Cake Recipes https://www.listsforall.com/best-chocolate-cake-recipes/ Congrats and keep up the good work!
These look amazing- I am such a chocoholic too! I'm a little shocked at the amount of butter in the buttercream though- does this recipe ice more than a single batch, or is it really 4 sticks of butter for 18 cupcakes?
Hi Rebecca! That is correct! They don't call it "butter"cream for nothing! It also depends on how much frosting you put on your cupcakes. You could probably get away with making a half recipe but they won't look like the pictures 🙂
My cupcakes were all flat and spilled over the sides. Are you sure only one cup of flour? What did I miss?
Hi Amanda, I'm sorry that happened. Cupcakes are supposed to be flat on top so that you can frost them. It sounds like you over-filled the cups. There is 1 cup + 2 tablespoons of flour.
I had the same issue on my first batch. They all spilled over and joined forced into one giant muffintop! (Still delicious, but they were no longer individual cupcakes.) For the second batch, I made them into 24 cupcakes instead of 18, and they came out great - no spill-over!
Hi Kayla! I'm glad you were able to trouble-shoot the second batch! The difference is probably as small as a difference in our cupcake liners! Some of mine are larger and some are smaller than others. Hope you enjoyed the whole cupcake once finished! Happy baking!
Hi lindsay! I made these cupcakes for 'friends giving' a while back.. And they were amazing! And It was that buttercream!!!! People could not stop eating it. And then next day I would find myself eating it out of the piping bag next to the fridge!
Anyway, I had a question, when i was eating just frosting, it almost resembled a fudge consistancy. now I have a Christmas party to go to, would you alter your buttercream recipe so it firms up like fudge in the fridge overnight?
Hi Hayli! I am so glad you liked these cupcakes! That frosting is to die for! If you want it to be more dense and fudgy when refrigerated, just beat it less when you are mixing it. The less air, the more dense! If you just want a different frosting recipe that is super fudgy, this one that I put on yellow cake is more like fudge when refrigerated.
These look simply divine...and your style of cooking is great!!! No "low-fat" there're not good anyway! Can't wait to try!...thanks
Haha! Thanks Marina! I believe in everything in moderation and I want my cupcakes to be indulgent!