Death By Chocolate Cupcakes
These Death by Chocolate Cupcakes are the cupcake version of my favorite cake. They’re ultra-moist, filled with thick chocolate ganache, and topped with rich dark chocolate buttercream.
Want them extra decadent? Brush with a quick chocolate syrup before filling (optional, but so worth it).
I’m happy to report that they’re just as delicious as my death by chocolate cake!!
This Recipe At a Glance
- Best tip: don’t overbake + cool completely before frosting
- Flavor: deep, dark chocolate
- Texture: super moist cupcakes + creamy chocolate frosting
- Skill level: easy–intermediate (quick batter, big payoff)
- Time: ~30 min prep + 20–22 min bake + cooling/assembly
- Yield: 12–14 cupcakes (depending on scoop size)
Why This Recipe Works
- Oil + sour cream (or yogurt) keeps the crumb moist and tender
- Bloomed cocoa / hot liquid boosts the chocolate flavor
- Dark cocoa (optional) gives that “death by chocolate” depth
- Frosting is rich enough to taste like a bakery cupcake (not just sweet)
How to Make These Death by Chocolate Cupcakes
Let’s walk through each step of this death-by-chocolate cupcake recipe to make sure it turns out as amazing as possible.
I’ve also included a video tutorial in the recipe card below.
Step 1: Make the Soft Chocolate Ganache Filling
Make the chocolate ganache filling first! It needs time to cool to room temperature.
Add the heavy cream to a medium-sized bowl and heat it until it just begins to bubble. This can be done in either the microwave (takes me about 45-60 seconds in my microwave) or a double boiler.
Then pour in the dark chocolate and corn syrup and let the mixture sit for a minute.
After a minute, the chocolate should be softened.
Stir the mixture until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.
Then mix in the unsalted butter and fine salt.
Cover with plastic wrap placed flush against the top of the ganache to prevent it from forming a skin, then set aside to cool to room temperature.
If you need to make this filling in advance, it can be covered and stored in the fridge for up to a month.
Step 2: Make the Chocolate Simple Syrup
The chocolate simple syrup is optional but recommended. The cupcakes are already moist, but the syrup makes them taste like the original Death by Chocolate cake and adds one more layer of fudgy richness (it takes 2 minutes, I promise).
Step 3: Make the Dark Chocolate Cupcakes
Next, we tackle the dark chocolate cupcakes! Preheat the oven to 350°F/175°C and line a muffin pan with 12 cupcake liners.
Whisk the dry ingredients in one bowl and the wet ingredients in a second bowl. Pour the wet into the dry and mix just until combined (don’t overmix).
Fill liners 3/4 full and bake 20–22 minutes, until a toothpick comes out with a few moist crumbs.
Let the cupcakes cool in the pan for 10 minutes, then remove them and place them on a wire rack to finish cooling.
If you’re in a rush, place the entire pan in the freezer for 30 minutes to accelerate the cooling process.
Step 4: Make the Decadent Chocolate Buttercream
While the cupcakes bake and cool, make the dark chocolate frosting.
If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add another 1/4 cup of powdered sugar.
Once the frosting is made, stir it by hand with a rubber spatula to get it SUPER smooth. Then cover the buttercream with plastic wrap and set aside.
Step 5: Fill and Frost These Death by Chocolate Cupcakes
Poke holes on top of each cupcake with a fork. Use a silicone brush or kitchen brush to brush them with chocolate simple syrup to make them extra moist.
Then use a small circle cutter to remove the center from each cooled cupcake.
You can also use the wide opening of a large frosting tip or a small knife.
Fill each cupcake with a rounded tablespoon of room-temperature chocolate ganache.
The ganache should have thickened by this point and be scoopable.
If you made it in advance and it’s chilled, set the container out a few hours ahead of time to let it come to room temperature before using it.
You can also heat it in 10-second intervals in the microwave at half power, stirring between intervals.
Use a small offset spatula to top each cupcake with a generous dollop of buttercream. If you don’t have an offset spatula, you can also use a butter knife.
Make a swirl on top of the cupcake with a small offset spatula.
Smooth around the sides of the cupcake with the offset spatula, like in the photo below.
Wipe the offset spatula off on the edge of a bowl, then use it to scoop up a bit of chocolate ganache. Spread the ganache inside the buttercream swirl and around the side of the cupcake. Then enjoy!
Substitutions & Swaps in This Death by Chocolate Cupcake Recipe
Below are some swaps and substitutions that can be made in this recipe:
- All-Purpose Flour – This recipe turns out best with all-purpose flour. However, you can swap in a good gluten-free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cupcakes proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten-free version.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
- Dark Baking Cocoa – I like to use Hershey’s brand of dark baking cocoa, but you can also use black cocoa. If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa in its place.
- Sour cream – You can also use full-fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).
- Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil, though, as it has a strong flavor and will change the taste of the cupcakes.
- 1 Large Egg – This recipe uses a large egg. If you have an egg allergy, you can try using a vegan egg replacer.
Substitutions and Swaps – Decadent Chocolate Buttercream Frosting
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
- Dark Baking Cocoa – I like to use Hershey’s brand of dark baking cocoa, but you can also use black cocoa. If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa in its place.
- Heavy Cream – Whipping cream, coconut cream, or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
- Dark Chocolate – You can use dark chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add to the frosting. Alternatively, you can also use milk or semi-sweet chocolate if you have a strong preference.
Making These Death by Chocolate Cupcakes in Advance & How to Store Them
You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for up to a day or be stored in the fridge for up to 5 days in an airtight container.
Freeze up to 1 month. For the prettiest finish, freeze cupcakes unfrosted and fill/frost after thawing, but fully frosted cupcakes can be frozen too (just thaw overnight in the fridge).
The ganache filling can also be made up to a month in advance. Store it in the fridge in an airtight container for up to a month. When you’re ready to use it, heat it in 10-second intervals until it reaches the right consistency to fill the cupcakes.
You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month.
Quick Fix Guide
- Cupcakes sank: underbaked. Bake the cupcakes for 2–4 min longer next time + don’t open the oven early
- Cupcakes are dry: they’re overbaked! Pull when a toothpick inserted in the center has a few moist crumbs
- Cupcakes are flat: old baking powder/oven runs cool. Replace leavener + check oven temp
- Frosting is gritty: powdered sugar not incorporated. Try sifting it + beat the frosting longer
- Frosting is too thin: too warm/too much cream. Chill for 10 mins or add more sugar
- Cupcakes overflowed: liners were overfilled (especially in silicone). Fill 2/3 full next time
- Cupcakes tasted bitter: natural cocoa or too much baking soda. Use Dutch-process cocoa + double-check soda measurement
Frequently Asked Questions
Can I omit the corn syrup in the ganache?
Yep. It just makes the ganache a bit smoother/shinier, but it still turns out great without it.
Do I have to use espresso powder?
Nope — it’s optional. You can also use 1/2 cup brewed coffee in place of the warm water + espresso for a deeper chocolate flavor.
Can I make mini cupcakes?
Yup! Bake minis until the tops spring back, and a toothpick comes out with a few moist crumbs. Start checking early (they bake fast).
Can I use regular cocoa instead of dark cocoa?
Absolutely. Dark cocoa gives a deeper color/flavor, but regular unsweetened cocoa still makes delicious cupcakes.
Can I use melted butter instead of oil?
Yes, you can swap in melted butter (or shortening), but the cupcakes may bake up a touch less moist and rise a bit differently than with oil.
Can I use a different filling?
Yes. Core the center and add about 1 Tbsp of filling per cupcake. A thicker filling works best, so it doesn’t soak into the crumb.
Tips for Making the Best Death by Chocolate Cupcakes
- Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
- Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
- Mix the cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
- Use a large cookie scoop to easily fill the cupcake liners. It also makes sure the cupcakes end up being the same height.
- Make sure the cupcakes have fully cooled before you fill and frost them.
- Let the filling cool to room temperature to let it thicken! This will make it easier to scoop into the cupcakes.
Let Me Know What You Think!
If you make these death by chocolate cupcakes, I’d love to hear what you think! Please leave a rating and let me know your thoughts with a comment below.
Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.
Death by Chocolate Cupcakes
Ingredients
Chocolate Ganache Filling
- 1/2 cup heavy whipping cream, room temperature 120g
- 2/3 cup dark or semi-sweet chocolate chips 120g
- 1 Tbsp light corn syrup – optional 20g
- 2 Tbsp unsalted butter, room temperature 30g
- 1/4 tsp fine salt 2g
Chocolate Simple Syrup – Optional
- 1/4 cup water 60g
- 1/4 cup granulated sugar 50g
- 1 Tbsp dark or Dutch-processed cocoa powder 6g
Chocolate Cupcakes
- 1 cup all-purpose flour 125g
- 1 cup granulated sugar 200g
- 1/3 cup dark or Dutch-processed cocoa powder 33g
- 1 tsp baking powder 4g
- 3/4 tsp baking soda 5g
- 1/2 tsp fine salt 3g
- 1/2 cup water, warm 120g
- 1/2 cup full-fat sour cream, room temperature 125g
- 1/4 cup vegetable or canola oil 55g
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 tsp instant espresso or coffee 2g – optional
Chocolate Buttercream Frosting
- 1/4 cup dark or milk chocolate chips, melted and cooled 45g
- 1/2 cup (1 stick) unsalted butter, room temperature 113g
- 1/4 cup unsweetened cocoa powder, sifted 25g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/4 tsp fine salt 1g
- 1 1/2 cups powdered sugar 190g
- 1/4 cup heavy whipping cream, room temperature 60g
Instructions
Chocolate Ganache Filling
- Make the chocolate ganache first, because it needs time to cool and thicken before it's used to fill and frost the cupcakes.
- Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
- Gently pour 2/3 cup of dark chocolate chips and 1 Tbsp of corn syrup into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use a little less than 1 cup or 160 grams of milk chocolate.
- Stir slowly until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 15 seconds and stir until smooth.
- Mix in 2 Tbsp of unsalted butter and 1/4 tsp fine salt until combined.
- Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. If you need to make this in advance, it can be covered and stored in the fridge for up to a month.
Chocolate Simple Syrup
- Pour 1/4 cup water and 1/4 cup granulated sugar into a small saucepan. Cook over medium heat, whisking continuously until the mixture starts to boil.
- Remove from heat and whisk in 1 Tbsp cocoa powder. Pour into a small bowl to cool to room temperature, then cover and set aside. If you're making this in advance, it can be stored in an airtight container in the fridge for up to 3 weeks.
Chocolate Cupcake Recipe
- Preheat the oven to 350°F/175°C. Line a muffin pan with 12 cupcake liners and set aside.
- Sift or whisk together 1 cup flour, 1 cup sugar, 1/3 cup dark cocoa powder, 1 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt in a large bowl. Set aside.
- Into a separate, large bowl, add 1/2 cup warm water, 1/2 cup sour cream, 1/4 cup oil, 1 egg, 1 tsp vanilla, and 1 tsp instant espresso and whisk together until combined.
- Add the dry ingredients into the wet ingredients and mix until just combined.
- Divide the batter evenly between the cupcake liners (they should be about 3/4 full) and bake for about 20-22 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven.
- Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process.
Decadent Chocolate Buttercream
- While the cupcakes bake and cool, make the chocolate buttercream.
- Start by melting 1/4 cup of dark or milk chocolate with either a microwave or double boiler. Set aside to cool.
- In a large glass bowl or the bowl of a stand mixer, beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth.
- Mix in 1/4 cup cocoa powder, 1 tsp vanilla extract, and 1/4 tsp salt on a low speed.
- Slowly mix in 1 1/2 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Once combined, mix in 1/4 cup of melted and cooled chocolate. The chocolate should still be fluid, but it shouldn't be hot to the touch.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add extra heavy cream one tablespoon at a time. If it's too thin, add in additional powdered sugar 1/4 cup at a time.
- Once the ingredients are combined, stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth. Cover flush with plastic wrap and set aside.
Decorating These Death by Chocolate Cupcakes
- Poke holes on top of each cupcake with a fork. Use a silicone brush or kitchen brush to brush them with chocolate simple syrup to make them extra moist.
- Then use a small circle cutter to remove the center from each cooled cupcake. You can also use the wide opening of a large frosting tip or a small knife.
- Fill each cupcake with a rounded tablespoon of room temperature chocolate ganache. The ganache should have thickened by this point and be scoopable. If you made it in advance and it's chilled, set the container out a few hours ahead of time to let it come to room temperature before using it. You can also heat it in 10 second intervals in the microwave at half power, stirring between intervals until it softens and can be scooped.
- Use a small offset spatula to top each cupcake with a generous dollop of buttercream. If you don't have an offset spatula, you can also use a butter knife. Make a swirl on top of the cupcake and smooth around the sides of the cupcake with the offset spatula like in the photos above.
- Wipe the offset spatula off on the edge of a bowl, then use it to scoop up a bit of chocolate ganache. Spread the ganache inside the buttercream swirl and around the side of the cupcake. Repeat with the remaining cupcakes, then enjoy!
Video
Notes
Making Mini Death by Chocolate Cupcakes
If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350°F/175°C.Tips for Making the Best Death by Chocolate Cupcakes
- Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
- Properly measure the flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
- Once you add the flour, mix the cupcake batter just until the ingredients are incorporated. This will ensure the cupcakes bake up tender and fluffy.
- Use a large cookie scoop to easily fill your cupcake liners. It also makes sure the cupcakes end up being the same height.
- Make sure the cupcakes have fully cooled before you fill and frost them.
Death by Chocolate Cupcake Variations
To make gluten-free death by chocolate cupcakes, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for the best results.Making These Death by Chocolate Cupcakes in Advance & Storage Tips
You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for up to a day or be stored in the fridge for up to 5 days in an airtight container. They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they’re thawed. The ganache filling can also be made up to a month in advance. Store it in the fridge in an airtight container for up to a month. When you’re ready to use it, heat it in 10 second intervals until it reaches the right consistency to fill the cupcakes. You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month. Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again. You can also store buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn’t require any mixing after it’s thawed.Nutrition
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Hi Chels can you plz do an eggless choc cupcake as well as a red velvet eggless cupcake for us who cant eat eggs thanks will appreciate.
Hi Renata,
Thank you for the suggestion!! I’ll add them to my list of recipes to test 🙂
Amazing recipe. Easy and so very tasty. Thank you! Will make again.
So happy to hear that Kristen 🙂 Thank you for sharing!!
Hi Chels! can i halve this recipe to make 6? im afraid to let the ingredients go to waste if it doesnt turn out fine.
Hi Syuhaidah,
Great question! You totally can do that. For the egg, you can either use an egg white or scramble an egg and use half of it. Hope that helps, happy baking!
Is the cocoa powder you prefer dutch processed? That is easier for me to find, but not sure if it’s the right choice for this recipe.
Hi Esther,
Great question, the cocoa I use is Dutch processed!! Any dutch processed cocoa powder should work great in this recipe 🙂 Happy baking!
Best written recipe ever! Waiting for cupcakes to cool. Each of the components is delicious. Can’t wait to assemble. I felt so competent with this recipe. Thank you!
I noticed your vanilla cupcake recipe has liquid measurements in ml but this one is only in grams… Which is correct?
I made these and frosted them, made them look exactly like yours, and they were DELICIOUS. I also froze them after frosting, and they are still perfect. No need to freeze the components separately!
Hi Maria,
So happy to hear that, that’s wonderful!!! Thank you so much for sharing 🙂
Would refind coconut oil work for the neutral oil? Thanks !!
Hi A,
You should be able to use refined coconut oil in place of the oil in this recipe. It might give it the slightest hint of coconut flavor, but it should work great. Hope that helps, happy baking!
What if I don’t have any instant expresso or coffee? I don’t want to omit this ingredient but I only have coffee made from grounds. Can I use that instead? And how much?
Hi Ylvang,
Great question! You can use 1/2 cup of brewed coffee in place of the warm water and instant espresso/coffee in this recipe. Hope that helps, happy baking!
Hello,
I made these cupcakes for my brother and sister’s birthday and they were AMAZING. Everyone loved them. Great recipe. Thanks for converting this cake recipe into a cupcake recipe.
Yesssss!! I’m so happy to hear that Susan, I am obsessed with this recipe too! Thank you so much for sharing 🙂
Love the recipe!! I’m a novice baker, and this might be a silly question but whatever. if I doubled the amounts for everything & then made them, would they still be good or should I just make two batches? Please respond soon – I have to make a double batch for a party!
So happy to hear that!! And apologies for the delayed response, I usually answer blog comments on the weekend! You can absolutely make a double batch, just make sure you use a big bowl so that every thing gets mixed together properly. Hope that helps for the future, happy baking!!
I made these last weekend and they were AMAZING. I loved how well written this recipe was, and easy to follow. I added some pixie dust fine edible glitter on top for extra fun, and they were a huge hit!
I do have a question, I have a friend who cannot have corn syrup, if I omit that will it make a big difference in the texture of ganache or is it more for sweetness? looking to make these for her as she is also GF, so hoping they taste just as good with that variation.
I am so happy to hear that Erica! I really do put an ton of energy into trying to make my recipes as detailed and clear as possible, so it’s wonderful to hear you appreciate that 🙂
The corn syrup adds a hint of sweetness and makes the ganache a bit smoother/shinier, but it will still turn out great without it. It can totally be omitted if need! This recipe bakes up really nicely with GF flour, I hope your friend loves them as much as we do!
Hii! Does these cupcakes taste like dark chocolate? I have previously used callebaut cocoa powder, and it was too dark. Can you recommend me any good quality cocoa powder that isn´t dark, or can I use regular cocoa powder from the grocery store?
Hi EM,
I think the flavors in this cake are nicely balanced, but you can totally use regular cocoa powder from the grocery store if you want! I usually use Hershey’s dark cocoa powder to make this cake, but their regular cocoa powder will work great as well. Hope that helps, happy baking!
Any advice my cupcakes rose however instead of doming they just spread flat and overflowed, and as I used a silicone pan when demolding they stuck to the pan too. Is there anything particular that would have caused this?
Taste wise it was perfect and I ended up turning them into cake pops
Hi Maya,
This can actually happen if they are overfilled! This recipe works great with a traditional metal cupcake pan and liners but sometimes silicone molds have a slightly different volume and that could be what caused this. I’d recommend either filling the pan a bit less next time or using a different type of pan. Hope that helps happy baking!
@Chelsweets, thanks will try that
These look amazing! I can’t wait to try them. What is the small circle cutter you use?
It’s a 1-inch circle cutter I got in a pack on Amazon! Here’s the link: https://amzn.to/42WRJ76
Hope that helps, happy baking!
Hello! This recipe looks absolutely delicious, but I was wondering if there a good substitute for the oil?
Totally! You could use melted butter, melted shortening, or any type of flavorless oil. Hope that helps, happy baking!
Hi, Chels…
Can you tell me the remedy for keeping cupcake wrappers from loosening after baking/freezing. Ive heard it was that the cakes are too moist? They were taken out of the cupcake pan immediately after being removed from the oven. I am using a rose gold paper lined wrapper. Thanks!!
Hi Beth,
Absolutely, I’d be happy to help! Cupcake liners peeling away can be frustrating, but there are several factors that might contribute to this issue, especially when using moist recipes like the Death by Chocolate Cupcakes. Here are some tips to help prevent this:?
Moisture Content: Excess moisture in the batter can cause liners to separate. Consider slightly reducing the liquid ingredients or baking the cupcakes a bit longer to ensure they’re fully set.
Cooling Process: Allow the cupcakes to cool in the pan for about 5–10 minutes before transferring them to a wire rack. Removing them too soon or leaving them too long can cause condensation, leading to liner separation.
Liner Quality: High-quality, greaseproof liners tend to adhere better to cupcakes. Some bakers have found that foil-lined or parchment liners perform better than standard paper ones.
Storage Conditions: Storing cupcakes in airtight containers can trap moisture, causing liners to peel. Instead, store them in bakery boxes or cover them loosely to allow airflow.
Freezing Tips: If you’re freezing cupcakes, wrap them individually in plastic wrap and place them in a freezer-safe container. When thawing, remove the plastic wrap to prevent condensation from forming between the cupcake and the liner.
Pan Preparation: Ensure your cupcake pan is clean and dry before placing liners in it. Residual grease or moisture can affect how the liners adhere during baking. ?
By adjusting these factors, you should see an improvement in how well your cupcake liners stay attached. Hope that helps, happy baking!
I was a little worried about the frosting and simple syrup textures when I started these but they came out A-ok jut needed about twice as much heavy cream for the frosting. These cupcakes are absolutely delicious and insanely chocolatey. The ganache is one of the best I’ve ever had. Ended up with extra ganache and frosting maybe 3 more cupcakes worth. Will up the cupcake recipe accordingly next batch.
Hi Mike,
Ahh I’m so glad to hear they turned out well—and yay for pushing through those frosting and syrup worries! Sometimes it takes a little adjusting, but it sounds like you totally nailed it. So happy you loved the cupcakes (and omg yes, that ganache!! I could eat it with a spoon!).
Great note on the heavy cream too—thank you for sharing that! And love that you’re already planning to scale the recipe for next time. Happy abking!
Hi Chels
I have made sooo many of your recipes and all of them have been amazing. For some reason the cake tasted bitter. Which is strange because this is the same ingredients as your death by chocolate cake and this did not taste bitter when I made it. Do you know why this might be ? I must of done something wrong
Hi Ellie,
First off, thank you so much for trying so many of my recipes — that seriously means the world to me! I’m sorry to hear these cupcakes turned out bitter though! That definitely shouldn’t happen, especially since it’s similar to the Death by Chocolate Cake recipe. One possible culprit could be the cocoa powder — if it’s natural (not Dutch-processed), it can sometimes taste more bitter, especially if it was packed a little heavy. Also, double-check your baking soda amount — too much can throw off the flavor too. I’m always happy to help troubleshoot if you want to walk through the steps together!
Best chocolate cupcakes ever!! These are the best I’ve ever had. They are moist and chocolatey. People ask me where I got them when I bring them. Amazing. Can’t wait to try other recipes!
Hi Kirstin,
Ahh this makes me so happy to hear!! I’m so glad you loved the cupcakes — and that people are asking where they’re from?! That’s the ultimate compliment! Thank you for baking them and sharing the love. Can’t wait for you to try more recipes!!
These were super yummy and a big hit!!! Definitely keeping the recipe for my go-to for chocolate cupcakes.
Hi Kristyn,
Yay, I’m so happy to hear that!! That’s the best compliment when a recipe makes it into the go-to list. Thanks so much for sharing your sweet feedback 🙂
I love the way you presented this recipe, it was so easy to follow. My daughter’s cupcakes turned out great, she wanted chocolate with chocolate frosting and these were right on target!! Thank You!
Thank you Darla!! I am so happy to hear they turned out great and that your daughter loved them 🙂 That is the best!!!!
Where has this recipe been all my life?! This is my idea of a perfect chocolate dessert! WOW! Just loved it and can’t wait to take it to my meeting tomorrow. I will say that I can state for certain that mistakenly using bread flour (because I had just made bread before I started on this recipe) is a TOTAL FAIL!!! Thank you and can’t wait to peruse your site further.
Hi Mary,
Ahhh this just made my day!! I’m so, so happy you loved it. “Perfect chocolate dessert” is the ultimate compliment!
And thank you for sharing the bread flour note because that is SUCH a real-life baking moment. We’ve all been there! Bread flour has a higher protein content than all-purpose flour, so it develops more gluten and can totally change the texture, usually making cakes denser or chewier than we want. Definitely not ideal for a soft, tender chocolate dessert! I love that you tested it both ways though, now you know for sure.
I hope it’s a huge hit at your meeting tomorrow (I have a feeling it will be!). Thank you so much for taking the time to leave such a kind comment, and I’m so excited for you to try more of my recipes!
These cupcakes are addictive!!! Your recipe format is flawless – love the detail My only snafu was the cupcakes didn’t dome up – they were quite flat. I used a metal pan and parchment papers filled up to two thirds full. I used butter instead of oil – do you think that made a difference? Given all that, they were still loved like crazy by everyone. I’m going to laminate this recipe and use it again. And check into more of your ideas. Thanks!
Hi Colleen,
So happy to hear you loved this recipe! I do think they would rise a bit more with oil, but in general they don’t bake up with super tall domes. Were yours a lot flatter looking than the way mine looked in the pictures?
these look beautiful! could I add malt powder to these to make them malted chocolate cupcakes? maybe 1/4 cup?
Hi Jaclyn,
Yes, I think you could definitely turn these into malted chocolate cupcakes! Since the batter already has 1 cup of flour and 1/3 cup cocoa powder, I wouldn’t add a full 1/4 cup of malt powder on top of the existing dry ingredients. Instead, I’d start by swapping 2 to 4 Tbsp of the flour for malted milk powder so you get that malty flavor without throwing off the texture too much. That same malt flavor would also be delicious in the frosting! If you try it, I’d love to hear how it turns out!
Hope that helps, happy baking!!