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Death By Chocolate Cupcakes

A rich moist chocolate cupcake topped with an easy chocolate buttercream frosting and sprinkled with mini chocolate chips
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: cupcakes
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