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Get the Recipe: Death By Chocolate Cupcakes

5 from 1 rating
Death by chocolate cupcakes are a chocolate lover's dream. A rich, moist chocolate cupcake filled with a silky, chocolate ganache filling, creamy chocolate buttercream frosting, with extra chocolate ganache drizzled on top.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 24 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.
Cuisine: American
Course: Dessert
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