Death by Chocolate Cupcakes

4.98 from 94 rating

Death by Chocolate Cupcakes

These death by chocolate cupcakes are moist, filled with decadent chocolate ganache, and topped with rich, dark chocolate buttercream! They're a chocolate lover's dream.

Prep Time30

Cook Time21

Additional Time1

Total Time1 51

Course: Cupcakes

Cuisine: American

Servings: 12

Calories: 496kcal

Author: Chelsey White

Equipment

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

For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.

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