Death by Chocolate Cupcakes (Rich and Moist)
Death by chocolate cupcakes are a chocolate lover’s dream. A rich, moist chocolate cupcake filled with a silky, chocolate ganache filling, topped with creamy chocolate buttercream frosting, with extra chocolate ganache drizzled on top.
⭐️⭐️⭐️⭐️⭐️ “This is my second time making these delicious cupcakes. Seriously, this cupcake recipe is amazing! Everyone, especially kids love these cupcakes!!! Thanks for sharing the recipe.” – Reader, Sana
⭐️⭐️⭐️⭐️⭐️ “This is my go-to chocolate cupcake recipe. They always turn out amazing! I made them for myself in leu of a birthday cake this year. Thank you for sharing this!” – Reader, Dolorise
⭐️⭐️⭐️⭐️⭐️ “I just want to dive into these cupcakes! – Reader, Mikaela
What Are Death by Chocolate Cupcakes?
These death by chocolate cupcakes have a silky, creamy chocolate ganache filling, topped with fresh chocolate buttercream, and ganache either swirled into the frosting or drizzled on top.
What is Chocolate Ganache?
Chocolate ganache is a rich, creamy mixture of chocolate and warm, heavy cream. It is quick and easy to make, and is used for fillings, toppings, layers, dip, spread, decorate, or eat by the spoonful.
Additionally, you can add a teaspoon of pure vanilla extract to enhance the chocolate ganache flavor. You can also add a couple of tablespoons of corn syrup to make the ganache glossy for decorative purposes.
Both of these steps are optional, but I do find pure vanilla extract adds to the depth of flavor of the chocolate ganache filling.
Ingredients Needed
These cupcakes use common baking staples to make these moist, delicious, decadent cupcakes. Here are the ingredients needed to make the chocolate cupcake base, the creamy ganache filling, and the chocolate buttercream frosting.
Chocolate Cupcake Base:
- all purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking soda
- baking powder
- salt
- eggs
- buttermilk
- vegetable oil
- pure vanilla extract
- water
Chocolate Ganache Filling:
- semi-sweet chocolate chips
- heavy cream
- pure vanilla extract (optional)
- light corn syrup (optional)
Chocolate Buttercream Frosting:
- confectioner’s sugar
- salted butter, softened
- unsweetened cocoa powder
- milk or heavy cream
- pure vanilla extract
How to Make Death by Chocolate Cupcakes
Step One – Make the chocolate cupcakes.
- Preheat your oven to 350° (177° C). Line a 12-cup muffin pan with cupcake liners. Either line a second muffin pan, or be prepared to cook a second batch as this recipe makes 24 cupcakes. Set aside.
- In a medium bowl, whisk dry ingredients together.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for two minutes.
- Add one cup boiling water. Mix until combined. Batter will be thin.
- Pour batter into prepared muffin pan about 2/3 full. (About 1/4 cup).
- Bake for 12-15 minutes. (Use a wooden toothpick to check center of cupcake. When it comes out clean, they are ready.)
- Cool for 10 minutes. Transfer to wire cooking rack.
Step Two. Make ganache filling.
- Place 8 ounces (1 and 1/3 cup) finely chopped semi-sweet chocolate into a medium-sized heat-proof bowl.
- Heat one cup heavy cream or heavy whipping cream in a small pan on medium heat until just simmering. If it boils, the cream will overcook and can separate or not melt the chocolate properly. Turn off the heat and pour over the chocolate.
- Let the mixture sit for a minute. Stir slowly until smooth.
- Set to side to cool.
Step Three. Fill cupcakes with ganache filling.
After the chocolate ganache is mixed well, sit to the side for about 15 minutes. The ganache will start to thicken. While the ganache sets, core the middle of the cupcake with the back side of an icing tip, small kitchen knife, or apple corer.
Save the cored cupcake pieces and place in a freezer-safe bag. These can be used later for chocolate cake pops.
Use either a spoon or fill a piping bag with the chocolate ganache filling. Cut off the tip of the piping bag. You do not need a piping tip for this. Fill the center of the cupcake up to the top with the silky, chocolate ganache filling.
Step Four. Frost cupcakes with chocolate buttercream.
After the cupcakes are filled with chocolate ganache, prepare the chocolate buttercream frosting. Use a knife or piping bag with a tip of your choice to frost cupcakes.
If there is any left over ganache, drizzle on top of the cupcakes. You can also add a layer of ganache to the frosting and make a swirl-like pattern. Top with chocolate sprinkles if desired.
Get the Recipe: Death By Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 1 ¾ cups all purpose flour
- 2 cups granulated sugar
- ⅔ cups unsweetened cocoa
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk or buttermilk
- ½ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Ganache
- 1 ⅓ cups 8-ounce semi-sweet chocolate bar, finely chopped
- 1 cup heavy cream or heavy whipping cream
Chocolate Buttercream Frosting
- ½ cup salted butter, softened
- 3 cups confectioner's sugar
- ⅓ cup unsweetened cocoa powder
- 6 tablespoons milk or heavy cream, or heavy cream
- 1 ½ teaspoons vanilla extract
Instructions
Chocolate Cupcakes
- Preheat oven to 350° (177° C). Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk dry ingredients of flour, sugar, baking powder, baking soda, and salt.
- Add one cup boiling water. Mix together until fully combined. Batter will be thin.
- Pour batter into prepared muffin pan about 2/3 full. (About 1/4 cup).
- Bake for 12-15 minutes. (Use a wooden toothpick to check center of cupcake. When it comes out clean, they are ready.)
- Cool for 10 minutes. Transfer to wire cooking rack.
Chocolate Ganache
- Place 8 ounces (1 and 1/3 cup) finely chopped semi-sweet chocolate into a medium-sized heat-proof bowl.
- Heat one cup heavy cream or heavy whipping cream in a small pan on medium heat until just simmering. If it boils, the cream will overcook and can separate or not melt the chocolate properly. Turn off the heat and pour over the chocolate.
- Let the mixture sit for a minute. Stir slowly until smooth. Set to side to cool.
- Core the middle of each cupcake with the back side of an icing tip, small kitchen knife, or apple corer.
- Use either a spoon or fill a piping bag with the chocolate ganache filling. Cut off the tip of the bag piping bag a pair of scissors. You do not need a piping tip for this. Fill the center of the cupcake up to the top with the silky, chocolate ganache filling.
Chocolate Buttercream Frosting
- Beat butter on medium speed for 2-3 minutes. Add confectioner's sugar, vanilla and milk (or heavy cream). Mix on low to medium speed until well combined.
- Use a knife, or piping bag with a tip of your choice to frost cupcakes. Use any left over ganache to drizzle on top. You can also add a layer of ganache to the frosting and make a swirl-like pattern. Top with chocolate sprinkles if desired.
Holy moly. I just want to dive into these cupcakes. There is NEVER such a thing as too much chocolate. Your photos are fantastic and seriously make me want to get out the cupcake tin this very minute…
Thank you, Mikaela! I appreciate your kind, sweet words.
This is my second time making these delicious cupcakes… seriously this cupcake recipe is amazing, everyone especially kids love these cupcakes!!! Thanks for sharing the recipe.
I am so glad you are enjoying them! Thanks for your comment. 🙂
Hi! What does 3-3 and 1/2 cups confectioners sugar mean? Does it it mean I need 3.5 cups 3 times? So confused. Sorry.
It’s 3 to 3 1/2 cups
What a fantastic looking recipe! I can’t wait to try it. I have one question – the cocoa in the cupcake recipe – is that different than cocoa powder?
It’s regular cocoa powder!
I’m newbie to baking but I can’t wait to try this! One question though, you don’t always need baking powder?
Some self-rising flours have baking powder in it. Here are a couple of articles that may help you with this.
https://www.bonappetit.com/story/baking-powder-vs-baking-soda-difference
https://bakerbettie.com/chocolate-chip-cookies-without-baking-soda-or-baking-powder/
Can you double the recipe or should you make two separate batches?
I have before. I just make sure I cook them in the same session.
I notice that the ganache filling is a little thin. How long does it have to cool to get to a thicker consistency?
It really depends on how warm/hot you heat up the cream first. I would say maybe 15-20 minutes.
Pingback: Mother’s Day Cupcakes – The Dusty Oracle
This is my go-to chocolate cupcake recipe. They always turn out amazing! I made them for myself in leu of a birthday cake this year. Thank you for sharing this!
Happy birthday to you! I am so glad you enjoy them. Thanks for sharing with me that you liked them so much that you made them for your own birthday! What time do we blow out the candles and eat cake (or cupcakes)? 🙂
Is there a specific type of cocoa powder you prefer? Dark or just regular? I’m planning to make for a baby shower.
I used Hershey’s Cocoa Powder. However, I am just purchased Dutch Cocoa Powder and am curious how they will taste.
Can you double the recipe or should you make two separate batches?
I don’t see why you couldn’t. If I needed 24 personally, I would try a double batch.
I need 24 cupcakes for a shower. Can you double the recipe or should you make it in two separate batches?
If I have an order for cupcakes, I usually make extra for duds, etc. I would go for a double batch for sure. (I have with the vanilla ones multiple times and they work out just fine.)
Also, I would strongly encourage you to make a practice batch before the event. I have made several cupcakes for special events before and have had some very close calls. Sometimes, the frosting doesn’t turn out, sometimes the cupcakes fall for no known reason after they came out of the oven, etc. (And these are for recipes I have made over and over for years!) So, things happen. Good luck! Show us a pic if you make them!
Pingback: 18 Totally Indulgent Chocolate Dessert Recipes You Will Want to Try Today - Joyenergizer
Not what we expected. Too bad……. Didn’t even rise
I’m sorry to hear that. Many things can cause this in terms of over mixing, using old baking powder/baking soda, etc. Feel free to share how the process went, and I will see if I can help you figure it out!
Hi! What does 3-3 and 1/2 cups confectioners sugar mean? Does it it mean I need 3.5 cups 3 times? So confused. Sorry.
Hi Grace! It means three, up to three and one-half cups of confectioner’s sugar. Sometimes, 3 cups will provide the consistency you are looking for. At other times, you may need to increase the amount up to an additional half cup to reach your desired butter cream texture/consistency. Let me know if you have any other questions!
Can you make this as cake?
Yes! I would double the recipe, maybe even triple it depending on the size of your cake pan. I would be careful about the chocolate ganache as a filling because it could collapse the cake if it is two layers. I would probably use the chocolate ganache as a layer in between two layers of cake, but not like the cupcakes were you core out the middle. Does that make sense?
These cupcakes are amazing,I make them all the time, so light and fluffy, would highly recommend .was just wondering if you have a vanilla version of this recipe.
https://www.simplerevisions.com/best-vanilla-cupcakes-recipe/
Thankyou so much,will give these vanilla cupcakes a try.😍
Let me know how they turn out!
Pingback: 20 Surprisingly Filled Cupcake Recipes - Insanely Tasty | Recipes8
How do you typically store these? I need to make them the day before and usually store in the fridge but wasn’t sure if that hardened the ganache on the inside too much. Thank you for the recipe:)
I would try to make them the day of, if possible, and store them in an air-tight container no more than two days.
how much water for the cupcakes
I really wanted to use your recipe because they looked good and had good reviews but I don’t know how the good reviews because instructions for cupcakes were not complete You added water to instructions but no water listed in ingredients and you added baking powder to ingredients but didn’t add to instructions. That is why I gave a 1 star because I had started my process before I realized. I guess that was my fault. So I will never know if they are good
Hi Barbara! Great catch!! There was a glitch in the recipe card. The list of ingredients would not add the word ‘baking soda’ in the recipe card. I had to try three times to save it. I do hope you will give it another try. Feel free to reply directly to this comment box if you have any questions or need any help. Thank you again for catching that!