Cupcakes

Death by Chocolate Cupcakes

Sometimes, you just need a little chocolate…and sometimes, just a little chocolate won’t do. Maybe your toddler is being extra toddler-y, and your tweens have been expressing a little extra tween angst. Hypothetically, of course. It’s at those times that you need ALL the chocolate. My friend, that’s when you need these Death by Chocolate Cupcakes.

Because: Holy. Chocolate. Batman. You will feel like you died and went to heaven.These beautiful little gems are a dark chocolate cake filled with dark chocolate ganache, topped with the deepest, darkest chocolate cream cheese frosting you’ve ever seen. Just for kicks, I threw caution to the wind and added a sprinkle of crisp chocolate sprinkles, too.

With loads of bittersweet chocolate and black cocoa, these are the richest, deepest, darkest chocolate cupcakes ever. If you can’t find black cocoa in your local grocery store, you can find it [here] or you can substitute with dark (dutch-process) cocoa.Although the cake has coffee in it, the cake won’t taste like coffee. Promise! The coffee enhances the chocolate flavor, and I highly recommend it! If you prefer not to use coffee, you can use hot water instead.

I also recommend using chocolate extract in the recipe. This (sometimes overlooked) extract lends an amazing depth of flavor to chocolate baked goods! If you can’t find it in your local grocery store, you can find some [here]. Even better, makes yourself some [Homemade Chocolate Extract] and for next time!So the next time you need some chocolate in your life (like every day…?), don’t settle for just anything. Head to your kitchen and make these cupcakes. I’m sure there are those that will say that using (loads of) chocolate as a coping mechanism isn’t healthy. Don’t be friends with those people. 😉

Other posts you may like:

Cocoa Stout Cupcakes with Espresso Buttercream

Oatmeal Brownies

Kahlua Brownie Pie

Dark Chocolate Madeleines

High Hat Cupcakes

Death by Chocolate Cupcakes

Amee
Dark chocolate cupcakes filled with dark chocolate ganache, and topped with the deepest, darkest chocolate cream cheese frosting you've ever seen!
Cake recipe adapted from Bake from Scratch (link here). Dark chocolate cream cheese frosting adapted from Erren's Kitchen (link here).
Course Dessert
Cuisine Cupcakes
Servings 14 cupcakes

Ingredients
  

Dark Chocolate Cake:

  • 1 1/2 cups cake flour
  • 1/4 cup black cocoa (see note)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp chocolate extract (see note)
  • 2 eggs
  • 1/2 cup sour cream
  • 1/4 cup strong coffee (see note)

Dark Chocolate Ganache:

  • 3 oz bittersweet chocolate chips
  • 2 Tbsp heavy (whipping) cream
  • 1 Tbsp unsalted butter
  • pinch salt

Dark Chocolate Cream Cheese Frosting:

  • 8 oz bittersweet chocolate, melted
  • 1 cup unsatled butter, at room temperature
  • 8 oz cream cheese, at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp chocolate extract (see note)
  • 1 cup black cocoa powder, sifted
  • 3 cups powdered sugar, sifted

Instructions
 

For Cake:

  • Preheat oven to 350F. Grease cupcake pan or line with paper liners. Set aside.
  • In a small bowl, combine dry ingredients (cocoa, flour, baking soda, and salt). Set aside.
  • In the bowl of a stand mixer, cream butter and sugars until light and fluffy. Scrape down the sides of the bowl.
  • Add eggs, one at a time, allowing the first egg to incorporate before adding the second. Add vanilla and chocolate extracts (see note). Scrape down the sides of the bowl.
  • Add half the dry ingredients, followed by the sour cream, then the remaining dry ingredients. Mix until just incorporated. Add coffee and mix to combine.
  • Divide batter equally among muffin cups, filling each about 3/4 full. Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean (see note). Allow cupcakes to cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

For Ganache:

  • In a medium heatproof bowl, combine all ganache ingredients. Microwave on 30-second bursts, stirring after each burst, until smooth. Allow ganache to cool to room temperature.
  • Using a small knife, cut a core from the center of each cupcake and fill with ganache.

For Frosting:

  • Melt bittersweet chocolate and allow to cool to room temperature.
  • In the bowl of a stand mixer, combine butter and cream cheese. Mix until smooth and creamy. Scrape down the sides of the bowl.
  • Add melted chocolate and mix to combine. Add vanilla and chocolate extracts. Scrape down the sides of the bowl.
  • Add cocoa powder and powdered sugar. Mix until combined. Frost each ganache-filled cupcake.
    Enjoy!

Notes

Note on cocoaBlack cocoa gives that deep, dark chocolate color and flavor. If you can't find black cocoa in your local grocery store, you can find it [here] or you can buy dutch-process cocoa to substitute.
Note on chocolate extract: I highly recommend using chocolate extract in the recipe! This (sometimes overlooked) extract lends an amazing depth of flavor to chocolate baked goods! If you can’t find it in your local grocery store, you can find some [here]. Even better, makes yourself some [Homemade Chocolate Extract] for next time!
Note on coffee: The cake won't taste like coffee, I swear! The coffee enhances the chocolate flavor, and I highly recommend it! If you would prefer not to use coffee, you can use hot water instead.
Note on cake size: This recipe makes 14 cupcakes as written. If you double the recipe, it will make one 3-layer 8" cake. Bake 20-25 min.

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