The Best Death by Chocolate Cupcakes

The Best Death by Chocolate Cupcakes are double chocolate cake, filled with a German’s chocolate ganache and topped with a decadent chocolate butter cream. They certainly bring big BOLD chocolate flavors! Chocolate craving crushed!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

People who have spent 20 minutes with me know that I am a chocoholic.
I carry chocolate in my purse.
I even travel with my own chocolate stash, because I don’t trust that my destination will have quality dark chocolate or my favorite milk chocolate.
In preparation for tomorrow’s NYC Snowpocalypse I purchased Lindt dark chocolate with sea salt along with my milk and bread. {Umm…it’s a staple.}

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

Sometimes a handful of bittersweet chocolate chips is all it takes to satisfy, but sometimes chocolate overload is in order. Enter the BEST Death by Chocolate Cupcakes.

If you are “meh” on chocolate, these cupcakes aren’t for you – you should probably just check out these caramel ones or my Peach Crisp Cupcakes.
But if you like your chocolate dark and in vast quantities, stick around because these cupcakes are going to rock your chocolate-loving world!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

A soft, moist double chocolate cake is filled with a rich German’s chocolate ganache filling (you know I had to fill it!) and then all topped with THE BEST dark chocolate buttercream that I have ever had.
Oh the buttercream! It is rich and moosey but still silky smooth. I beat the frosting quite a bit to incorporate more air, because the last thing you want on a rich, chocolate cupcake is a dense, heavy frosting. But it is so sinfully good, you will want to eat it straight from the bowl!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

The rich, dark chocolate cake has mini chocolate chips folded right into the batter and then is filled with a silky, smooth German chocolate ganache filling. The frosting has a moosy, light texture that melts in your mouth, but it is still decadently chocolaty with both melted semi sweet chocolate and dark chocolate cocoa powder!

This is a lighter chocolate cake when compared to this one or this buttermilk one. When you have this much chocolate all in one place you don’t want it to be dense and heavy.

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

All together each bite is one powerful hit of dark chocolate! If you love chocolate you will ADORE this cupcake!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

Chocolate lovers unite!

Honestly, I feel bad for all the other chocolate cupcakes out there because they can never measure up to The Best Death by Chocolate Cupcake. It is pure, unadulterated chocolatey heaven!

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

Now if you are more of a part-time lover of dark chocolate, you could consider filling the center with a cherry, peach, or apple compote, a pecan pie filling, or even the traditional pecan coconut frosting from German chocolate cake. Or you could top it with a swirl of a Chocolate Swiss Meringue Buttercream that is a bit more like milk chocolate. So many options it’s overwhelming!

The Best Death by Chocolate Cupcakes

Yield: 18 Cupcakes

The Best Death by Chocolate Cupcakes

The Best Death by Chocolate Cupcakes are double chocolate cake, filled with a German’s chocolate ganache and topped with a decadent chocolate butter cream bring big BOLD chocolate flavors! Chocolate craving crushed!

Ingredients

    For the Cupcakes:
  • 1 cup + 2 tablespoons all-purpose flour
  • ½ cup Dutch processed coca powder, the highest quality possible
  • ½ teaspoon espresso powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 ½ cup + 2 tablespoons granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature (not low fat…they’re cupcakes not muffins)
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips
  • For the Ganache
  • 4 oz Baker’s German’s Chocolate, chopped finely
  • ¼ cup half and half
  • 2 tablespoons butter, softened
  • For the Dark Chocolate Butter Cream:
  • 12 ounces semi-sweet chocolate, finely chopped
  • ¼ cup dark chocolate cocoa powder like Hershey’s Special Dark
  • 2 cups unsalted butter, almost room temperature
  • ¼ cup half and half
  • 2 teaspoons pure vanilla extract
  • Large 3 finger pinch kosher salt
  • 2 ½ pre-sifted confectioners sugar (I sift 3 cups and then measure my 2 ½ cups from the pre-sifted sugar)

Instructions

    To make the Cupcakes:
  1. Preheat the oven to 350°. Line 18 muffin tins with cupcake liners (I double up).
  2. In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar together on high for 1 minute then let stand for 2 minutes; scrape down the sides of the bowl and continue beating for 2 minutes or until the mixture is light in color. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl as needed.
  4. Reduce mixer speed to low and alternately add flour mixture and sour cream beginning and ending with flour, scraping down the sides of the bowl as needed. I did three additions. You want to stop mixing as soon as the last of the flour has been incorporated.
  5. Mix in the chocolate chips on low speed just until distributed. You can do this with a spatula or spoon if you wish.
  6. Scoop the batter into the prepared muffin tins. The batter should almost reach the top of the liner. I use an ice cream scoop to make this process easier. Bake in preheated oven 12 to 18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
  7. After 2 minutes, remove to a wire rack and let cool completely before filling or frosting.
  8. To prepare the ganache:
  9. Microwave half and half and chocolate together just until the milk is hot and the chocolate begins to melt. Stir with a spatula until all chocolate is melted and incorporated.
  10. Add the butter and continue to stir until smooth and glossy. You don’t want to stir too much or too vigorously because it will actually whip air into the ganache and we want a nice, thick filling!
  11. Let cool until it is easy to spoon into the cupcakes.
  12. To make the Butter Cream:
  13. Melt chocolate in a microwave safe bowl in the microwave in 15 second intervals. Stir after each interval, being careful not the over heat it. Add the large pinch of salt and cocoa powder and stir to mix. Set aside to cool slightly.
  14. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 2 minutes. Add your half and half and beat until mixture is light and fluffy, but start on low speed or you will splatter milk everywhere!
  15. Add all the melted chocolate mixture at once and then beat for about 3 minutes. It will start to turn a lighter brown color and you will be able see that the texture has become lighter and more airy.
  16. Add the vanilla and beat to incorporate.
  17. In half cup increments add your powdered sugar, beating well to incorporate, scraping down the sides of the bowl after each addition. Beat until it is as light as you would like it. It will firm up as the cupcakes sit at room temperature but it will not harden unless you refrigerate them.
  18. If the consistency is too loose, add a bit more sifted powdered sugar about a tablespoon at a time, beating to incorporate. If it is too stiff you can add more half and half but only in 1 teaspoon increments.
  19. Assembling your Cupcakes:
  20. Cut out the center of each cupcake and reserve the removed cake. Spoon about a teaspoon of the ganache into each hole and replace the cut out cake. Don’t press down because you want your filling to remain in one place!
  21. Fit a piping bag with your favorite tip, fill and frost!

Notes:

Store at room temperature for up to 4 days. They are best within 3.

http://americanheritagecooking.com/2015/01/best-death-by-chocolate-cupcakes/

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Comments

  1. Nikki Pals says

    These sound heavenly. If you love German Chocolate Cake..flavors then you must check out a recipe that I found and have been making for a few years now. I saw the baker on a TV show. The baker is Julia Baker and the cake is “Julia Baker’s German Chocolate Souffle Cake” There are a number of steps but essentially a pretty easy cake. However the cake is worth every moment of preparation.

    • AmericanCooking22 says

      I will check that out Nikki! Thank you! I love German chocolate cake! I posted a cupcake version of my Grandmother’s recipe last year. Can’t wait to try a soufflé version!

  2. Janet says

    These are awesome looking! Just wondered – there are no chocolate chips listed in the ingredients, but you mention mini-chocolate chips in your narrative above being mixed into the cupcake dough. How many of the chips do you add? Thanks!

    • AmericanCooking22 says

      Oh goodness you are right! Thank you for catching that! I put 1/2 cup in. I will update the recipe now!

  3. Alyssa says

    Hi! I would love to make these cupcakes! They sound perfect for winter! I have one question though, I am allergic to coffee… Would it hurt if I left out the espresso powder?? Thanks!!

    • AmericanCooking22 says

      Hi Alyssa! You absolutely can leave out the espresso powder. It just accentuates the chocolate flavor, but they will still taste delicious without it! Happy baking!

      • Leigh says

        I’m making the chocolate buttercream now but I don’t see when to add the cocoa powder as listed in the ingredients. Can you help me please? Can’t wait to try these!

        • AmericanCooking22 says

          Hi Leigh! I am so sorry I didn’t see this last night. You are right; I totally missed that in my directions. I stirred it into the melted chocolate. I’ve updated the recipe. Thank you so much for letting me know and I hope you figured it out and your buttercream turned out fabulous!

  4. Liz says

    My frosting turned out darker and not quite as fluffy as yours! I followed directions to the tee!!! How do you get it so fluffy looking?

    • AmericanCooking22 says

      Hi Liz! Beat it more! How long it takes depends on the consistency of your butter and your mixer. Just keep going until it is as light and fluffy as you want it! Enjoy!

  5. says

    I made these today and if this doesn’t hit the spot for a chocolate craving, I don’t know what does! The flavors are sooo perfect together! I’d like to have one every day for the rest of my life! The ones I made are almost gone!!

  6. Erin says

    We made these cupcakes this weekend and they were soooo good! We were fighting over who got to eat the last ones! These are definitely going in my recipe box for later!

    • AmericanCooking22 says

      Yay!!! I’m so glad you liked them, Erin!!! I would definitely fight over the last one too!

  7. scarlette says

    Hi, I plan on making these cupcakes tomorrow and I’m just wondering about the half and half. I have heavy cream, could I use that instead? What would the results be if I do (if you know)? :)

    • AmericanCooking22 says

      Hey Scarlette! You can absolutely use heavy cream for the buttercream instead of half and half. It will just be a little thicker but it will still be rich and creamy and delicious!

    • AmericanCooking22 says

      Also if you have milk in addition to your heavy cream, you can mix them and make your own half and half! 50% milk, 50% cream.

  8. says

    Hi – I’m assuming the Bakers Germans chocolate called for is the sweetened variety (as opposed to semi sweet or unsweetened) since there’s no sugar in the ganache?

    • AmericanCooking22 says

      Hi Danette, Germans chocolate is always sweetened. If you can’t find that particular type, I would substitute semi-sweet. Germans chocolate is somewhere between milk chocolate and semi-sweet. Hope that helps!

  9. Marina says

    These look simply divine…and your style of cooking is great!!! No “low-fat” there’re not good anyway! Can’t wait to try!…thanks

  10. Hayli says

    Hi lindsay! I made these cupcakes for ‘friends giving’ a while back.. And they were amazing! And It was that buttercream!!!! People could not stop eating it. And then next day I would find myself eating it out of the piping bag next to the fridge!
    Anyway, I had a question, when i was eating just frosting, it almost resembled a fudge consistancy. now I have a Christmas party to go to, would you alter your buttercream recipe so it firms up like fudge in the fridge overnight?

    • Lindsey says

      Hi Hayli! I am so glad you liked these cupcakes! That frosting is to die for! If you want it to be more dense and fudgy when refrigerated, just beat it less when you are mixing it. The less air, the more dense! If you just want a different frosting recipe that is super fudgy, this one that I put on yellow cake is more like fudge when refrigerated.

    • Lindsey says

      Hi Amanda, I’m sorry that happened. Cupcakes are supposed to be flat on top so that you can frost them. It sounds like you over-filled the cups. There is 1 cup + 2 tablespoons of flour.

  11. Rebecca says

    These look amazing- I am such a chocoholic too! I’m a little shocked at the amount of butter in the buttercream though- does this recipe ice more than a single batch, or is it really 4 sticks of butter for 18 cupcakes?

    • Lindsey says

      Hi Rebecca! That is correct! They don’t call it “butter”cream for nothing! It also depends on how much frosting you put on your cupcakes. You could probably get away with making a half recipe but they won’t look like the pictures :-)

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