Death by Chocolate Cupcakes
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Death by Chocolate Cupcakes are packed with rich, chocolate flavor at every level — cake filled with ganache and topped with a silky smooth buttercream! This recipe is simple enough for even the most novice of bakers, but impressive enough for any special occasion.
Death by Chocolate Cupcakes
I’m a certified chocoholic, so I’m always looking for another way to indulge my addiction!!
Whether it’s a simple batch of fudge or an extravagant chocolate brownie lasagna, I will find a way to satisfy my sweet tooth.
I’ve already got a Death by Chocolate bundt cake recipe that is simply fab, but I wanted to translate that into individual treats.
And what’s better than chocolate cupcakes? The kind with chocolate in, on, and throughout each bite, of course!
Each cupcake is triple chocolate perfection with a tender cake base, smooth ganache in the center, and fluffy buttercream on top. Try to eat just one!
Ingredient Notes and Substitutions
- Butter – I’m using a salted stick for the batter and unsalted for the frosting.
If you want to use unsalted butter for the batter as well, simply add ½ teaspoon of salt with the sugar. - Sugar – Granulated is perfect for this recipe, but brown sugar works too. It’ll add a hint of caramelly goodness to the flavor of these death by chocolate cupcakes.
You’ll also need powdered sugar to make the cupcake triple chocolate frosting. - Cocoa Powder – Feel free to use your favorite or whatever you have on hand — Dutch process, dark, or natural.
Each will have a slightly different effect on the overall taste, but all of them will be plenty chocolatey! - Baking Soda & Baking Powder – And to accommodate whatever kind of cocoa powder you have, be sure to use both of these leaveners in your batter.
- Milk – I like to use whole milk because the fat adds richness and moisture, but any milk would work!
- Sour Cream – Now, this really adds richness and moisture!! Plain Greek yogurt (not vanilla!) is the best substitute because it’s just as thick and creamy.
- Chocolate Chips – Semi-sweet chips are my top pick because they complement the triple chocolate cupcakes without being too sweet.
If you need a substitute, opt for dark chocolate over milk chocolate. Or, try white chocolate for a black and white twist! - Heavy Cream – Melt some with the chocolate chips to make the ganache, then add a splash to the frosting to make it extra silky.
Tips and Tricks to Make Perfect Triple Chocolate Cupcakes
- Add instant coffee granules!
Trust me, it makes a huge difference in the flavor of these death by chocolate cupcakes! Coffee enhances and deepens the flavor of the chocolate, making it extra bold and rich.
Your cupcakes won’t taste like coffee, I promise. And if you don’t want to add the granules, they’ll still be delicious.
- Use room temperature ingredients.
The butter needs to be softened for both the batter and the frosting to cream with the sugar properly.
But it also helps to have the eggs and sour cream at room temp so they incorporate quicker and more smoothly.
You have a little wiggle room with the heavy cream, but you might as well warm that on the counter too while you’re at it.
- Cool the cupcakes well before frosting.
If they’re still quite warm, the frosting will slide right off the tops! It’s up to you whether to cool them in the muffin tin or remove them, so long as you let them cool for at least 30 minutes.
Typically, I’ll let them sit in the pan for about 5 minutes so they’re easier to handle, then transfer them to a wire rack. It helps them cool faster and ensures they don’t keep baking in the hot pan.
Prep Ahead
- Bring cold ingredients to room temp
- Line muffin tin with cupcake liners
- Preheat oven to 350°F
Kitchen Tools You Will Need
- Muffin Pan and Cupcake Liners
- Stand Mixer or large mixing bowl with Hand Mixer
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- Use a Silicone Spatula to scrape down the sides of your bowl throughout the mixing process. It guarantees all the ingredients are fully combined!
- A Cupcake Corer makes it super easy to remove the center of each cupcake, but you can use an open piping tip or just press the handle of a Wooden Spoon into the middle to make a hole.
- Piping Bag with Large Open Star Tip (Wilton 1M)
Serving Suggestions
With a chocolate cupcake and a ganache filling, all that’s left to add is a swirl of chocolate buttercream on top… and you’ve got triple chocolate cupcakes!
You’ll find instructions to make a simple buttercream in the recipe card, but feel free to swap in another chocolate frosting recipe instead. Or, an entirely different flavor!
That includes store-bought frosting too. I recommend whipping canned frosting for a bit and maybe adding a bit of powdered sugar to make it the right consistency for piping.
And to make these triple chocolate cupcakes even more decadent, top them with chocolate shavings, chocolate sprinkles, or mini candy bars. Yum!!
Storing and Reheating Leftover Cupcakes
These death by chocolate cupcakes will keep for 5 days at room temperature. Be sure to store them in an airtight container so they don’t dry out.
For longer storage, pop them in the fridge where they’ll stay good for up to a week from baking. Enjoy them cold or let them sit on the counter for about 45 minutes before serving.
Cupcake Triple Chocolate Recipe FAQ
Insert a toothpick into the middle of one of the center cupcakes. It should come out clean or with a few moist crumbs. If it’s coated in wet batter, they need another minute or two.
You can also check them using your senses. The tops should no longer appear wet or shiny, and you’ll should be able to tap the tops without any batter sticking to your finger.
First, be sure to use both baking soda and baking powder. One will be activated by the liquid in the batter, and the other will be activated in the oven to help the cake rise.
If you still had trouble, you’ll want to check that both are fresh and active. Add a little of each to separate bowls, then add a few drops of vinegar to the baking soda and a few drops of hot water to the baking powder. Both should bubble and fizz — if not, toss and grab a new container.
These are best enjoyed fresh, as freezing will affect the texture of both the ganache and the frosting.
If you’re wanting to make cupcakes ahead of time, cool and freeze just the cupcake bottoms up to 2 months in advance. Wrap tightly in plastic wrap and store in a freezer-safe storage bag.
When you’re ready to serve, thaw them on the counter until softened. Then, fill with ganache and top with freshly made buttercream!
Enjoy!
With love, from our simple kitchen to yours.
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Death By Chocolate Cupcakes
Ingredients
for the cupcakes:
- 1/2 cup salted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup whole milk
- 1 tablespoon vanilla extract
- 1/4 cup sour cream
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1 tablespoon instant coffee granules, optional
for the ganache:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
for the frosting:
- 1 cup unsalted butter, room temperature
- 2 tablespoons heavy cream
- 3 1/2 cups powdered sugar
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 350°F and fill a standard size cupcake tin with liners.
- In a large bowl, use an electric hand mixer on medium speed to combine the butter and sugar together for about 3 minutes, or until smooth and creamy.
- Keeping the hand mixer on a medium speed, add the eggs and whisk for 2 more minutes, ensuring the eggs are thoroughly beaten and incorporated with the creamed butter.
- Add the milk, sour cream, and vanilla (and coffee granules if you are using them). Mix until the new ingredients are fully combined with the rest of the cupcake batter.
- Reduce the speed of your hand mixer and gently whisk in the baking powder, baking soda, flour, and cocoa powder. Make sure no clumps of cocoa powder or flour remain unincorporated in the cupcake batter.
- Fill up your cupcake liners with the batter and bake for 20 minutes.
- Once the cupcakes finish baking, make the ganache by adding the chocolate chips and a cup of heavy cream to a microwave safe dish. Start by heating the ingredients for 45 seconds and then give it a stir. Continue with 30 second intervals until the chocolate is completely melted and the ganache is smooth.
- Use the handle of a wooden spoon to poke a hole in the center of each cupcake. Fill each hole with a spoonful of chocolate ganache and then allow the cupcakes to cool on the counter for 30 minutes.
- Meanwhile: While the cupcakes are cooling, assemble your frosting by whisking the butter, powdered sugar, heavy cream, and cocoa powder together with the hand mixer until smooth and creamy.
- Use a piping bag with a star shaped piping tip to top each cupcake with some of the chocolate frosting.
- Serve and enjoy!
Donna’s Notes
If you are using unsalted butter then you will want to add ½ teaspoon of salt to the cupcakes.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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