Death By Chocolate Cupcakes

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A rich chocolate cupcake with a fudge center, and an easy chocolate butter cream frosting topped with mini chocolate chips! Death by chocolate cupcakes? Yes please!

death by chocolate cupcakes cut in half

There’s chocolate cupcakes then there’s THESE chocolate cupcakes.

We’re talking death by chocolate with these bad boys. I love me some lemon desserts. I won’t say no to an apple pie. But above all chocolate reigns supreme. So I decide to take it over the top with these.

A perfectly moist chocolate cupcake. With a fudgy filling. And then a whipped ganache frosting.

Ingredients to make these Death by Chocolate cupcakes

  • all purpose flour – I used just good old regular all purpose flour for these.
  • natural cocoa powder – Make sure you are using natural unsweetened cocoa powder and not dutch process cocoa powder.
  • granulated sugar -For sweetness of course!
  • baking powder – to help your cupcakes rise. Make sure it’s fresh. Test the powder by placing some in a bit of hot water to see if it bubbles.
  • baking soda- to help your cupcakes rise. Make sure it’s fresh. Test the bakign soda by placing some in a bit of acid (vinegar or lemon juice) to see if it bubbles.
  • salt – I used table salt. It helps to balance out the sweetness.
  • milk – I used whole milk for this recipe, but any milk would work. 
  • eggs- Use large room temperature eggs so they incorporate easily into the batter.
  • vegetable oil – Or any neutral tasting oil, such as canola. 
  • boiling water – this will make the batter very thin..but VERY moist.
  • chocolate- I used chocolate chips to use for the ganache but chocolate chunks or bar chopped into smaller pieces works as well. 
  • heavy cream – Nothing else will do for the ganache! 

Death By chocolate cupcake with mini chocolate chips

How To Make These Chocolate Cupcakes

Step 1: Prepare Your Pans

Start by preparing your cupcake pans with cupcake liners.

These are my favorite greaseproof liners that I use all the time. You always want your pans ready though so that your batter isn’t sitting out losing its leavening power.

Muffin tin with liners for triple chocolate cupcakes

Step 2: Measure Your Dry Ingredients

Then in a mixing bowl you want to measure your flour, baking powder, baking soda, natural unsweetened cocoa powder, and salt.

Then whisk to combine.

Pro Tip: Use a metal or glass bowl. Avoid plastic because plastic can retain odors and grease over time affecting the quality of your cupcakes. 

dry ingredients for chocolate cupcakes in bowl

Step 3: Add Your Liquid Ingredients

No need for a second bowl! Just add your liquid ingredients (except the boiling water) and whisk together.

Then once it’s combined, add your boiling water and stir. Stir slowly as the batter will be thin and may splash around.

chocolate batter for death by chocolate cupcakes

Once the batter is ready you can go ahead and pour this batter into your prepared pans! And bake your cupcakes!

This recipe makes about 30 cupcakes. I’ve made them many times- like with mocha frosting, or filled with salted caramel   and it’s always 30, no more no less.

My oven only really lets me make one batch of cupcakes at a time. I found that if I put more than one pan in the oven at a time, they just don’t bake up as high and lovely. If your oven is the same as mine, just be sure to place the extra batter in the refrigerator as to slow the reaction of the baking powder and baking soda.

How To Make Filling And Frosting

The best part of these death by chocolate cupcakes is that you use the same recipe for the filling and frosting. You can make the filling and frosting all at once (in the recipe they are listed separately in case you want to switch it out or use something different) but you could make it all together.

It starts with making a chocolate ganache

You will use 1/4 of the ganache for the filling. And the rest (3/4) for the frosting. You can make the ganache then wait for it to thicken. Fill your cupcakes. Then use the rest of the ganache to make the whipped ganache frosting. Just place the leftover ganache in  your mixing bowl and mix until light and fluffy.

Then once they are cooled you go ahead and fill your cupcakes. And fill with your chocolate ganache. Then frost with the whipped ganache frosting!

death by chocolate cupcakes with centers cut out and filled with ganache

Tips For Making Perfect Chocolate Cupcakes

  • Be sure to measure your flour accurately. For a full tutorial read this post –> How To Measure Flour
  • Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences in this natural vs dutch process cocoa post.
  • When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
  • You can make the filling and frosting all together in the same bowl. Reserve 1/4 of the ganache for the filling. Then whip the rest of the ganache in the mixer for the frosting.
  • Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.

death by chocolate cupcakes with liner peeled away

How Far In Advance Can I Make These Chocolate Cupcakes?

You can make the chocolate cupcakes up to 2 days in advance, unfrosted. Just wrap in plastic wrap and keep at room temperature. You can also make the cupcakes and freeze for up to 2 months.

The frosting and filling can be made up to a week in advance. Just store in your refrigerator for up to a week. The filling you may have to soften a bit before scooping and filling your cupcakes.

And then use the thickened ganache and whip into the ganache. 

If the cupcakes are frosted, it can stay fresh at room temperature for 1 to 2 days, according to Spruce Eats  

You can also freeze your cupcakes as well months in advance!

Can You Substitute Dutch Process For Regular Cocoa?

No unfortunately you can’t. You can read the differences between natural cocoa and dutch process cocoa.

So when it comes to swapping out these cocoa powder you will be upsetting that chemical balance that was originally achieved when the recipe was written. So save yourself the headache and use the cocoa powder called for.

More Chocolate Recipes:

To make these Death By Chocolate cupcakes you will need:

Happy Baking Everyone!

Death By Chocolate Cupcakes

A rich moist chocolate cupcake topped with an easy chocolate buttercream frosting and sprinkled with mini chocolate chips
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: cupcakes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 30 cupcakes
Calories: 229kcal

Ingredients

For the cupcakes

  • 2 cups (450 grams) white granulated sugar
  • 1 3/4 cups (210 grams) all purpose flour
  • 3/4 cup (75 grams) natural cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup (227 grams) milk
  • 1/2 cup (99 grams) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (222 grams) boiling water

For filling

  • 8 ounces semisweet or bittersweet chocolate chips
  • 8 ounces (1 cup) heavy cream

For the frosting

  • 24 ounces semisweet or bittersweet chocolate chips
  • 24 ounces (3 cups) heavy cream

Instructions

For the cupcakes:

  • Heat oven to 350 degrees.
  • Prepare cupcake pans with liners.
  • In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
  • Stir in boiling water. Batter will be very thin at this point.
  • Pour into cupcake liners. Fill about 2/3 full.
  • Bake about 22-25 minutes until toothpick comes out clean. Cool completely before adding the frosting on top.

For the filling:

  • Chop the chocolate and place in a glass (or metal bowl) and set aside. If you are using chocolate chips, you can just measure and place in the bowl.
  • In a saucepan heat the cream gently over low heat until simmering. If you want to use a microwave, heat for 30 seconds to 1 minute in a microwave safe bowl. It can bubble over so be keep a close eye!
  • Once the cream is heated, then pour the cream over the chocolate and let the mixture sit for 3-5 minutes. Then whisk until smooth. Start slowly with the whisking and whisk in one direction. This can take a few minutes.
  • Then allow to cool slightly before using. If you want a thicker ganache, allow it to cool for longer. If you want to turn into a frosting, allow to cool completely then mix in a mixer until light and fluffy. 

For the frosting:

  • Chop the chocolate and place in a glass (or metal bowl) and set aside. If you are using chocolate chips, you can just measure and place in the bowl.
     
  • In a saucepan heat the cream gently over low heat until simmering. If you want to use a microwave, heat for 30 seconds to 1 minute in a microwave safe bowl. It can bubble over so be keep a close eye!
  • Once the cream is heated, then pour the cream over the chocolate and let the mixture sit for 3-5 minutes. Then whisk until smooth. Start slowly with the whisking and whisk in one direction. This can take a few minutes.
  • Then allow to cool slightly before using. Then whip in your mixer until light and fluffy
  • When cupcakes are cooled, then using a pastry bag and tip swirl the frosting on top. Decorate with miniature chocolate chips!

Notes

  • I used an Ateco Tip #849, closed star tip, to achieve the swirl on top.
  • If you are baking one pan at a time, keep the extra batter in the fridge while these first batch bake!
  • You can make the filling and frosting all at once (in the recipe they are listed seperately in case you want to switch it out or use something different) but you could make it all together. 
  • You will use 1/4 of the ganache for the filling. And the rest (3/4) for the frosting. You can make the ganache then wait for it to thicken. Fill your cupcakes. Then use the rest of the ganache to make the frosting. Just place the leftover ganache in  your mixing bowl and mix until light and fluffy. 

Nutrition

Calories: 229kcal | Carbohydrates: 22g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 153mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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12 Comments

  1. 5 stars
    This is a chocolate heaven! The cupcakes are perfectly moist and the buttercream was amazing. This is our new favorite chocolate cupcake.

    1. Thank you so much! I’m thrilled to hear these have become your new favorite chocolate cupcakes!

  2. 5 stars
    These triple chocolate cupcakes were so rich and full of epic chocolatey flavors, I loved them!

    1. Thank you! I’m so glad you loved the rich chocolatey flavors!

  3. 5 stars
    Oooh, such decadent cupcakes! You had me at the fudge center. The frosting looks absolutely fantastic too.

    1. Thank you! I’m so glad you enjoyed the fudge center and frosting!

  4. 5 stars
    I would never be able to say no to these cupcakes… Definitely a hit at my house!!

    1. Thank you, I’m so happy to hear they were a hit! 🍫😊

  5. Dina and Bruce says:

    5 stars
    These were just so good! Ya gotta love chocolate to love these!

    1. Thank you! I’m so glad you loved the chocolatey goodness! 🍫

  6. How do you fill the cupcakes?

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