If you’re searching for the ultimate chocolate experience, prepare to meet your new favorite dessert! Death by Chocolate Cupcakes are everything a true chocoholic dreams of—decadently rich, irresistibly moist, and loaded with layer upon layer of chocolate goodness. Whether you’re celebrating a birthday, treating yourself after a long day, or trying to impress at a potluck, these cupcakes have the wow factor.
Fun fact: the name “Death by Chocolate” dates back to dramatic desserts meant to satisfy even the wildest chocolate cravings. I first made a batch on a rainy afternoon, and my kids declared them “better than anything from a bakery”! They’re incredibly simple to prepare, with a prep and bake time that easily fits into your busy schedule. Unlike more complicated cakes (like the classic Triple Chocolate Fudge Cake I shared recently), these cupcakes come together quickly but don’t skimp on indulgence. Ready for chocolate overload? Let’s bake!
What is Death by Chocolate Cupcakes?
With a name like “Death by Chocolate Cupcakes,” you might wonder—are they dangerously delicious? Absolutely! The title is a playful nod to how outrageously chocolatey these cupcakes are, featuring chocolate in every single layer. They’re the kind of treat you make when ‘just a little chocolate’ simply isn’t enough. Legend says, “the way to a man’s heart is through his stomach,” and I guarantee these cupcakes will steal hearts everywhere! Ready to challenge your dessert expectations? Try this recipe and let the chocolate adventure begin.
Why You’ll Love This
There are plenty of reasons to fall in love with Death by Chocolate Cupcakes. The main highlight? Each bite delivers intensely rich, deep chocolate flavor and a luxuriously moist crumb that just melts in your mouth. By making these cupcakes at home, you’ll also save big compared to fancy bakery treats—plus, you control the quality of every ingredient. What sets these cupcakes apart even further is the incredible toppings: silky chocolate ganache, fluffy cocoa buttercream, and an optional espresso kick that elevate each bite. If you’ve enjoyed my Salted Caramel Chocolate Chunk Bars, you’ll appreciate the same balance of bold flavor and unforgettable texture here. Trust me—after one batch, you’ll want to share this recipe (or keep it as your secret weapon). Don’t wait—gather your ingredients and let your kitchen be filled with chocolatey joy!
How to Make
Quick Overview
Death by Chocolate Cupcakes are as simple as they are decadent. You only need a few bowls, basic kitchen tools, and just about an hour (including cooling and decorating time). The recipe uses pantry staples and achieves a rich flavor with both dark cocoa and melted chocolate. The real magic? Each cupcake is finished with a swirl of luscious chocolate ganache and creamy cocoa buttercream, making them totally bakery-worthy but easy enough for any skill level. Perfect for busy families or special celebrations—chocolate bliss has never been so accessible!
Ingredients
To make Death by Chocolate Cupcakes, gather the following ingredients:
Ganache:
- 1/2 cup heavy whipping cream, room temperature (120g)
- 2/3 cup dark or semi-sweet chocolate chips (120g)
- 1 Tbsp light corn syrup – optional (20g)
- 2 Tbsp unsalted butter, room temperature (30g)
- 1/4 tsp fine salt (2g)
Cupcakes:
- 1/4 cup water (60g)
- 1/4 cup granulated sugar (50g)
- 1 Tbsp dark or Dutch-processed cocoa powder (6g)
- 1 cup all-purpose flour (125g)
- 1 cup granulated sugar (200g)
- 1/3 cup dark or Dutch-processed cocoa powder (33g)
- 1 tsp baking powder (4g)
- 3/4 tsp baking soda (5g)
- 1/2 tsp fine salt (3g)
- 1/2 cup warm water (120g)
- 1/2 cup full-fat sour cream, room temperature (125g)
- 1/4 cup vegetable or canola oil (55g)
- 1 large egg, room temperature (56g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1 tsp instant espresso or coffee (2g – optional)
- 1/4 cup dark or milk chocolate chips, melted and cooled (45g)
Chocolate Buttercream:
- 1/2 cup unsalted butter, room temperature (113g)
- 1/4 cup unsweetened cocoa powder, sifted (25g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/4 tsp fine salt (1g)
- 1 1/2 cups powdered sugar (190g)
- 1/4 cup heavy whipping cream, room temperature (60g)
Step-by-Step
- Prepare the Ganache:
- In a heatproof bowl, combine the heavy whipping cream and chocolate chips. Heat in the microwave in 30-second intervals, stirring until the chocolate is melted and smooth.
- Stir in the corn syrup (if using), butter, and salt until incorporated. Set aside to cool to a spreadable consistency.
- Make the Cupcake Syrup:
- In a small saucepan, combine 1/4 cup water, 1/4 cup sugar, and 1 Tbsp cocoa powder. Heat over medium heat, stirring just until the sugar and cocoa dissolve. Remove from heat and let cool.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine the Wet Ingredients:
- In a large bowl, whisk the warm water, sour cream, oil, egg, vanilla, and instant espresso (if using) until smooth.
- Combine Wet and Dry:
- Gradually add the dry mixture to the wet ingredients, whisking gently until just combined.
- Add the melted, cooled chocolate chips and mix until fully incorporated.
- Divide and Bake:
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tray with liners.
- Fill each liner about 2/3 full with batter. Bake for 16–20 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let cupcakes cool for 10 minutes, then transfer to a wire rack and cool completely.
- Make the Chocolate Buttercream:
- Using an electric mixer, beat the butter on medium speed until creamy.
- Add sifted cocoa powder, vanilla, and salt, beating until fluffy.
- Gradually add powdered sugar, mixing on low until combined.
- Finish with heavy cream, beating on high for 2–3 minutes until light and airy.
- Assemble:
- Brush each cupcake top with the cooled chocolate syrup.
- Top with a generous spoonful of ganache.
- Pipe or spread the chocolate buttercream on top. Decorate with chocolate shavings or extra chips if desired.
What to Serve Death by Chocolate Cupcakes With
Death by Chocolate Cupcakes are delightfully rich, so pairing them with something light and refreshing is ideal. Try serving these cupcakes alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the flavors. For drinks, a bold cold brew coffee or a glass of chilled milk makes a classic match. If you’re hosting a party, arrange your cupcakes with a plate of fresh berries for a sweet and colorful finishing touch. For holiday buffets, these pair beautifully with fruit platters or a hint of mint for freshness.
Top Tips for Perfecting
To ensure your cupcakes come out bakery-perfect every time, follow these tips:
- Room Temperature Ingredients: Make sure your eggs, sour cream, and butter are at room temperature for a smooth, even batter.
- Don’t Overmix: Stir batter just until combined to avoid tough cupcakes.
- Ganache Consistency: Allow the ganache to cool so it’s spreadable but not runny for easy assembly.
- Get Creative: Swap out dark chocolate for milk or even white chocolate for variety, or stir in mini chocolate chips before baking for extra texture.
- Avoid Overbaking: Check cupcakes at the 16-minute mark—overbaked cupcakes lose their moist, decadent crumb.
Experiment with different cocoa powders or add espresso powder for a deeper chocolate note. Want to make it gluten-free? Substitute your favorite gluten-free flour blend at a 1:1 ratio.
Storing and Reheating Tips
Death by Chocolate Cupcakes store beautifully, so you can enjoy them for days:
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 3 days.
- Refrigerator: If frosted with buttercream or ganache, keep leftovers tightly covered in the fridge for up to 5 days. Bring to room temperature before eating for best texture.
- Freezing: Both the cupcakes and buttercream freeze well. Wrap unfrosted cupcakes individually in plastic wrap, then in foil, and freeze up to 2 months. Thaw overnight in the fridge, then frost and serve.
To reheat, let cupcakes come to room temperature or warm slightly in the microwave (without frosting) for 10-15 seconds before decorating.
FAQs
Can I make these cupcakes in advance?
Absolutely. Bake the cupcakes a day ahead, then frost and decorate the next day for convenience.
What’s the best cocoa powder to use?
Dutch-processed cocoa gives a richer chocolate flavor and darker color, but any good-quality unsweetened cocoa powder will work.
Can I leave out the coffee or espresso powder?
Yes! While it enhances the chocolate flavor,
Death by Chocolate Cupcakes
Equipment
- Mixing Bowl
- Muffin Tray
- Electric Mixer
- Heatproof Bowl
- Saucepan
Ingredients
Ganache
- 1/2 cup heavy whipping cream room temperature
- 2/3 cup dark or semi-sweet chocolate chips
- 1 Tbsp light corn syrup optional
- 2 Tbsp unsalted butter room temperature
- 1/4 tsp fine salt
Cupcakes
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 Tbsp dark or Dutch-processed cocoa powder
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup dark or Dutch-processed cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup warm water
- 1/2 cup full-fat sour cream room temperature
- 1/4 cup vegetable or canola oil
- 1 large egg room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 1 tsp instant espresso or coffee optional
- 1/4 cup dark or milk chocolate chips melted and cooled
Chocolate Buttercream
- 1/2 cup unsalted butter room temperature
- 1/4 cup unsweetened cocoa powder sifted
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 tsp fine salt
- 1 1/2 cups powdered sugar
- 1/4 cup heavy whipping cream room temperature
Instructions
- In a heatproof bowl, combine the heavy whipping cream and chocolate chips. Heat in the microwave in 30-second intervals, stirring until the chocolate is melted and smooth. Stir in the corn syrup (if using), butter, and salt until incorporated. Set aside to cool to a spreadable consistency.
- In a small saucepan, combine 1/4 cup water, 1/4 cup sugar, and 1 Tbsp cocoa powder. Heat over medium heat, stirring just until the sugar and cocoa dissolve. Remove from heat and let cool.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk the warm water, sour cream, oil, egg, vanilla, and instant espresso (if using) until smooth.
- Gradually add the dry mixture to the wet ingredients, whisking gently until just combined. Add the melted, cooled chocolate chips and mix until fully incorporated.
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tray with liners. Fill each liner about 2/3 full with batter. Bake for 16–20 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cupcakes cool for 10 minutes, then transfer to a wire rack and cool completely.
- Using an electric mixer, beat the butter on medium speed until creamy. Add sifted cocoa powder, vanilla, and salt, beating until fluffy. Gradually add powdered sugar, mixing on low until combined. Finish with heavy cream, beating on high for 2–3 minutes until light and airy.
- Brush each cupcake top with the cooled chocolate syrup. Top with a generous spoonful of ganache. Pipe or spread the chocolate buttercream on top. Decorate with chocolate shavings or extra chips if desired.