Introducing my Death By Chocolate Cupcakes. These cupcakes make my world spin round. Rich dark chocolate cake with a hidden pocket of gooey chocolate ganache and a tall topping of creamy dark chocolate buttercream frosting, oh and a scattering of chocolate sprinkles – its chocolate MADNESS I tell you.
They bring back sweet memories of Magnolia Bakery and their pretty chocolate chocolate cupcakes. Sometimes nothing compares to chocolate goodness. Oh who am I kidding? When does anything ever compare to chocolate?
I’ll warn you ahead of time that you can’t stop at just one. These cupcakes are addictive. But they are easy to put together and they are sure to impress your chocoholic family and friends. The soft and tender cakes are made extra tasty with the addition of regular cocoa powder AND dutch processed cocoa.
The darker cocoa adds a lovely depth of flavour which really makes these cupcakes extra special. I don’t know about you, but I always enjoy an extra surprise in my cupcakes, so each one also has a filling of creamy dark chocolate ganache.
i love injecting my creations using a syringe but if you don’t have one, you can grab a chop stick or similar and use it to poke a hole in each cupcake and then pour the ganache in using a teaspoon. However it gets in there, it doesn’t really matter! But it will be a welcomed surprise when you bite in to your cake.
Ganache is really easy to make and if there is any leftover, you could use it to drizzle over your cupcakes once you have frosted them or just pour it over a bowl of vanilla ice ice cream – either way! 😉
Next comes the delicious buttercream frosting. Again, I used a little of my new favourite baking item – dutch processed cocoa. It adds such a gorgeous dark colour to the buttercream, however if you don’t have any on hand, feel free to swap it out with regular cocoa powder.
If you really want Death by Chocolate Cupcakes though, go for the dutch processed cocoa and then don’t forget to lather on the chocolate sprinkles! This buttercream is creamy and thick, making it perfect for piping. So what are you waiting for? Let’s get baking!
Let’s Bake
Death By Chocolate Cupcakes
Rich dark chocolate cake with a hidden pocket of chocolate ganache and swirls of creamy dark chocolate buttercream frosting.
Ingredients
Chocolate cupcakes
- 105 grams (3/4 cup) plain flour
- 20 grams (1/4 cup) cocoa powder
- 20 grams (1/4 cup) dutch processed cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 100 grams (1/2 cup) caster sugar
- 45 grams (1/4 cup) brown sugar
- 2 large eggs
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
Chocolate ganache
- 75 grams (1/2 cup) good quality dark chocolate, chopped
- 120 ml (1/2 cup) thickened or heavy cream
Chocolate buttercream
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 375 grams (3 cups) icing or powdered sugar
- 20 grams (1/4 cup) dutch processed cocoa
- 3 tablespoons milk
- Chocolate sprinkles, to decorate
Instructions
- Preheat the oven to 180C (360 F). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powders, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
- Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
- Next make the chocolate ganache. Finely chop the dark chocolate and place into a bowl. In a small saucepan, warm the cream on a medium-low until it is slightly bubbling but before it is boiling. Pour the warm cream over the chocolate, cover with a plate and leave it for 3-4 minutes. Gently whisk the mixture until it becomes smooth. Refrigerate the chocolate ganache for 15 minutes or so until it thickens slightly. When it reaches your desired consistency, fill each cupcake with a teaspoon of ganache. You could use a syringe to do this or poke a hole in the cake with a chopstick and spoon it in using a teaspoon.
- To make the chocolate frosting, add the butter to a large mixing bowl and beat with an electric mixer until creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Add the cocoa powder and continue to beat. Continue to add a tablespoon of milk if needed. The icing should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping bag and a large star tip. Sprinkle each cupcake with chocolate sprinkles.
Notes
For tips on piping check out my how to decorate cupcakes post.
Nafisa says
Can I use muffin cases for your cupcakes as I find cupcake cases small in size. Thank you
Jessica Holmes says
Yes!
Regina says
Will this fit into a 6 inch cake
Jessica Holmes says
Hi Regina, it will make one 8 inch cake or one larger 6 inch cake.
Mary says
For buttermilk in place of vinegar can I substitute lemon juice? Alternatively can I use yoghurt and water in equal parts to make buttermilk
Jessica Holmes says
Yes you can Mary, lemon juice will work fine.
Joanna says
Hello! Firstable I love your recipes. They are so easy and delicious! Thank you for this.
I have one question. I wonder, can I add to this buttercream less sugar? This is too sweet for me…
Jessica Holmes says
Hi Joanna, so glad you like my recipes! As for the buttercream, the cocoa should help offset the sweetness. You could add 1/2 cup less sugar but any more than that and your buttercream might not be thick enough to hold its shape. Perhaps you could just use a little less frosting on each cupcake instead.
Josh says
Wow!
Kampu says
Hello Jessica, I’m following you on Intagram and believe me, it’s the right decision I’ve ever made haha I’m going to bake this for my colleague’s birthday next week. Is it okay to refrigerate it? Will the texture change? I’m afraid it won’t be soft and moist. Also, I think I’m gonna frost the cupcake a night before. So, that’s why I want to put cupcakes in the fridge.
Jessica Holmes says
Hi Kampu, I love to hear from new readers! Thanks for following me on Instagram.I actually don’t recommend placing unfrosted cake in the fridge as it tends to go dry. I would leave it at room temperature and frost at the last minute, if you don’t want to have the frosting sitting out overnight. I hope you enjoy them!
Marie says
When you say a good quality dark chocolate bar are you meaning a baking bar or a good quality candy bar?
Jessica Holmes says
Hi Marie, thanks for your question! Baking or melting chocolate is best but I always try and buy a good quality melting chocolate, even though they are more expensive, because cheap baking chocolate really doesn’t taste great. Hope that helps!
Blair says
I made these for my husband’s birthday, and they were GORGEOUS! I’m not a chocolate cake fan (I know, I know), but he is, so I found the MOST chocolate I could find, and this was definitely it! 🙂 The ganache was a hit, although a little dark for my liking. I found myself wishing I hadn’t used such a dark chocolate (I used Ghirardelli 60% dark baking chocolate). But he loved them, family loved them, neighbors loved them. Thanks so much for the recipe!
Jessica Holmes says
Oh Blair, thank you so much for your sweet comment – you’ve made my day! I’m so so pleased everyone loved them – especially your husband! 🙂
Anonymous says
Do they need to be refrigerated because I would like to keep them in my glass cake display
Jessica Holmes says
Hi there, it should be ok to store them at room temperature for 1-2 days.
Elise says
How long do they keep? It’s a birthday on Tuesday and I want to make them at the weekend..?
Jessica Holmes says
Hi Elise, lovely to hear from you. The cupcakes themselves will be ok in an airtight container for up to two days – although they are at their best on the day they are made. If you can I would only frost them on the day your are serving or the night before. Let me know how you go! 🙂
Bobbi Washington says
How long do you store the frosting?
Jessica Holmes says
Hi Bobbi, you could store the frosting in the fridge in an airtight container for up to 5 days. Thanks!
Lindsey says
CHOCOLATE!!!!! You know I love me some cupcakes but I can barely contain my excitement when they are 100% chocolate! I agree on the Dutch Processed Cocoa powered – so much better. Pinned!
Jessica Holmes says
Thanks Lindsey! Yassss, dutch processed cocoa is amazing!
Jessica says
These look amazing! I am a big chocolate lover, especially if it’s dark chocolate. And i totally agree with you about the cocoa powder being dutch processed, it’s what we eat every morning in our hot cocoa. 🙂
Jessica Holmes says
Thanks Jessica! Oh dutch processed cocoa in hot chocolate? Sounds so delicious! 🙂
Beth says
Is that just a regular syringe or is it specifically for baking?! I think I need one! Where did you buy yours?
Jessica Holmes says
Hi Beth, it is just a regular one 🙂 I bought it at a chemist for a few dollars! Hope that helps!
Cathy says
Oooh it would be so cute to get mini syringes and serve the cupcakes with those stuck in them!
Jessica Holmes says
Yes! That’s an awesome idea Cathy! 🙂