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Death by Chocolate Cupcakes topped with rich chocolate frosting
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Death by Chocolate Cupcakes

Decadently rich and moist chocolate cupcakes topped with silky ganache and fluffy cocoa buttercream.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cupcakes, Easy
Servings: 12 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.

Notes

Store unfrosted cupcakes in an airtight container for up to 3 days. Frosted cupcakes can be kept in the fridge for up to 5 days. Both cupcakes and buttercream freeze well.