Death by Chocolate Cupcake Recipes
If you are a chocolate enthusiast, these Death by Chocolate cupcakes will become an instant favorite. Overflowing with deep chocolate flavor and topped with a velvety chocolate frosting, this recipe offers an irresistible indulgence for any occasion. These moist, rich cupcakes combine several types of chocolate to create a dessert that truly satisfies every craving.
Why You’ll Love This Recipe
This recipe captures the ultimate chocolate experience by using cocoa powder, melted chocolate, and chocolate chips in the batter. The frosting is thick, creamy, and intensely chocolaty, perfectly complementing the cake. It’s straightforward enough for beginners while delivering a decadent result that will impress family and friends alike.
Tools and Equipment
Before you start baking, make sure you have the following on hand:
- Standard muffin tin
- Cupcake liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Saucepan for melting chocolate
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup brewed coffee, cooled
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 3.5 ounces dark chocolate, melted and slightly cooled
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Death by Chocolate Cupcakes
Prepare the Batter
Begin by preheating your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. This ensures a smooth and even texture for your cupcakes.
In a larger bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract for moisture and flavor.
Carefully fold in the dry ingredients alternating with the cooled coffee, starting and ending with the dry mix. The coffee intensifies the chocolate flavor without overpowering the cake.
Finally, gently mix in the melted dark chocolate and chocolate chips until evenly combined. Avoid overmixing to keep the cupcakes tender.
Bake the Cupcakes
Distribute the batter evenly into the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center — it should come out with a few moist crumbs attached but no raw batter.
Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Chocolate Frosting
Whip the softened butter on medium speed until creamy.
Gradually add powdered sugar and cocoa powder, beating well after each addition.
Add heavy cream, vanilla extract, and salt, then continue beating until the frosting is fluffy and smooth.
Adjust the consistency by adding more cream if too thick, or more powdered sugar if too thin.
Frost the Cupcakes
Once the cupcakes are fully cooled, generously frost each with the chocolate buttercream using a piping bag or spatula.
For an extra touch, sprinkle with chocolate shavings or a few chocolate chips on top.
Expert Tips
- Using coffee in the batter enhances the chocolate flavor without making the cupcakes taste like coffee.
- Be careful not to overbake to maintain moistness.
- Ensure your butter and eggs are at room temperature for better mixing.
- Melt the chocolate gently over a double boiler to prevent burning.
- For a richer frosting, add a bit of melted chocolate to the buttercream.
Storage Instructions
Keep the cupcakes in an airtight container at room temperature for up to two days. If you need to store them longer, refrigeration is best for up to five days, but bring them to room temperature before serving for the best texture and flavor. You can freeze unfrosted cupcakes for up to three months and apply frosting after thawing.
Frequently Asked Questions
Can I substitute regular milk for sour cream?
Yes, but sour cream adds extra moisture and tang. You can use milk with a tablespoon of lemon juice or vinegar as an alternative.
How do I avoid frosting that is too runny?
Chill the frosting for a few minutes if it’s too soft before frosting the cupcakes.
Can I make these cupcakes gluten-free?
Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.
Is it okay to use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will add a deeper chocolate intensity, but you can adjust to your taste preference.
Conclusion
Death by Chocolate cupcakes bring together layers of intense chocolate flavor in a moist, tender cake with rich frosting that will satisfy any chocolate lover’s craving. This recipe offers a straightforward path to decadent homemade cupcakes that are perfect for celebrations or simply treating yourself. With clear instructions and reliable ingredients, you can confidently create these chocolate delights in your own kitchen.
Now, it’s your turn! Try it out and let me know how it goes. Happy baking!
