Dark chocolate cupcakes topped with dark chocolate frosting. Chocolate lovers only!
This dessert recipe is dedicated to all of you chocoholics.
Pure, unadultered, inexplicable, out-of-this-world love for chocolate.
I know many of you adore chocolate. My most popular cake recipe is… chocolate! My triple chocolate cake recipe is what inspired me to make these death by chocolate cupcakes. Today’s cupcakes are a different recipe than that cake, but they are just as rich, fudgy, and decadent.
They are dark chocolate cupcakes with a thick dark chocolate frosting on top and sprinkled with chocolate chips. The cupcakes are not overly sweet—they are deep and intense. Pure chocolate. And a lot of it. If you’ve tried my chocolate peanut butter cake, you know the type of decadence I’m talking about!
I have made about 7 batches of chocolate cupcakes so far this summer. I am not exaggerating! Some batches ran over the sides and looked more like brown mushrooms, not cupcakes. Others did NOT taste like chocolate. Others were crunchy on top (eww!), dry, bland, and blah. Blah blah blah. I have been searching and testing and testing (and testing some more!) to find that perfect chocolate cupcake recipe. Finally, I took a few things I’ve learned from all my mistakes to come out with the best. I only give you the best of the best!
I’ve brought you chocolate cupcakes before on my website. These chocolate cupcakes with Nutella frosting are loved by many of you! And these chocolate cupcakes with salted caramel frosting are quick, easy, and ultra moist. Both chocolate cupcake recipes are fantastic! However, I did not develop either of them on my own.
Today’s new recipe produces rich, moist, and flavorful cupcakes. I use a mix of melted chocolate and cocoa powder to make these cupcakes ultra fudgy. I nearly double the amount of cocoa powder than previous recipes that I’ve tried this summer. Two eggs, brown sugar, and buttermilk gives each bite a tender, moist texture. They are the complete opposite of dry and bland!
Buttermilk is required for this recipe. The lactic acid present is what will allow the baking soda to react and leaven the cake.
Don’t have buttermilk? You can make your own buttermilk substitute. Measure 1 teaspoon of white vinegar or lemon juice in a measuring cup. Then, add enough whole milk to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
The batter for the cupcakes is very thick. I’m warning you now! Very thick—almost like frosting or chocolate pudding. Just taste it. You KNOW you’ll have amazing cupcakes after you taste the batter. So deliciously fudgy.
The frosting I use for these cupcakes is one of my favorites. The wonderful thing about it is that there is not that much butter in it. It’s not a buttercream frosting. It’s pure, thick chocolate. Like melted fudge, but thicker. You all love it so much.
I could eat this dark chocolate frosting with a spoon and be happy for the rest of my life.
It’s ultra smooth and velvety. One of the best frostings I’ve ever had.
I piped the frosting on with Wilton tip #12. I use this tip almost exclusively on my cupcakes, as well as the Wilton 1M.
I am in LOVE with these chocolate cupcakes. By far my favorite chocolate cupcake recipe.
I made a version of them for my cookbook—you will LOVE what I did with them. 🙂 Trust me, you have to try these chocolate cupcakes. Soft, moist, tender, intensely fudgy, chocoholic-heaven! Everything about this recipe is perfection to me and I know you will adore each and every bite, too.
Other chocolate desserts to make: chocolate cream cheese Bundt cake, super moist chocolate cupcakes, chocolate buttercream, triple chocolate muffins, chocolate hand pies, salted dark chocolate cookies, chocolate sugar cookies, peanut butter chocolate lava cakes, chocolate crinkle cookies, chocolate zucchini cake, and of course, chocolate chip cookies!
Death by Chocolate Cupcakes Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count cupcake pan with cupcake liners. Set aside.
- Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
- In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
- Fill the cupcake liners 2/3 of the way full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- Frost cooled cupcakes and top with chocolate chips as desired. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.
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