Indulgent Death by Chocolate Cupcakes Recipe

Death by Chocolate Cupcakes are the ultimate celebration for chocoholics: rich, moist dark chocolate cupcakes filled with silky chocolate ganache, crowned with ultra-creamy chocolate buttercream, and finished with a shower of chocolate chips or sprinkles.

This recipe creates a multi-layered chocolate experience that’s deep, intense, and utterly irresistible—perfect for birthdays, parties, or any time you crave a serious chocolate fix. With each decadent bite, you’ll taste why this classic dessert never goes out of style.

Ingredients Checklist

A little attention to detail and ingredient quality will guarantee truly showstopping cupcakes. Here’s your complete shopping list with notes for substitutions and enhanced results.

For the Chocolate Cupcake Base

• 2 cups (250g) all-purpose flour

• 1 3/4 cups (350g) granulated sugar

• 3/4 cup (65g) unsweetened cocoa powder (Dutch-process for a richer flavor and color)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 cup (240ml) buttermilk (or use 1 cup milk + 1 tbsp vinegar, rested 5 minutes)

• 1/2 cup (120ml) vegetable oil (or melted coconut oil for a different flavor)

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) hot coffee or boiling water (coffee deepens chocolate flavor)

For the Chocolate Ganache Filling

• 1/2 cup (120ml) heavy cream

• 1 cup (170g) semisweet or bittersweet chocolate chips or chopped chocolate (60–70% cocoa preferred)

For the Chocolate Buttercream Frosting

• 1 cup (227g) unsalted butter, at room temperature

• 3 1/2 cups (420g) powdered sugar, sifted

• 1/2 cup (45g) unsweetened cocoa powder (Dutch-process recommended)

• 1/2 cup (120ml) heavy cream, at room temperature (adjust for consistency)

• 1 teaspoon vanilla extract

• Pinch of salt

For Garnish

• Mini chocolate chips, chocolate shavings, or chocolate sprinkles

• Optional: extra ganache for drizzling, chocolate curls, or chocolate-covered espresso beans

Step-by-Step Instructions

A carefully layered process makes these cupcakes tender, moist, and intensely chocolatey. Follow each phase for bakery-worthy results.

1. Make the Cupcakes

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

• In a separate bowl, whisk buttermilk, oil, eggs, and vanilla. Pour wet ingredients into the dry ingredients, mixing gently just until combined.

• Pour in the hot coffee or boiling water and stir until the batter is smooth and glossy. Batter will be thin—this creates a moist crumb.

• Divide the batter evenly among the liners, filling each about 2/3 full.

• Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

• Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool completely.

2. Prepare the Ganache Filling

• Place chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering, then pour over the chocolate.

• Let sit for 2 minutes, then stir gently until smooth and glossy.

• Let ganache cool at room temperature until thickened but still scoopable (about 15–20 minutes).

3. Make the Chocolate Buttercream

• Beat butter on medium speed until creamy and light, about 2–3 minutes.

• Gradually add sifted powdered sugar and cocoa powder, beating on low until incorporated.

• Add vanilla, salt, and 1/4 cup heavy cream. Beat until light, fluffy, and spreadable, adding more cream as needed for piping consistency.

• For extra-smooth buttercream, beat for an additional 1–2 minutes on medium-high speed.

4. Assemble the Cupcakes

• Once cupcakes are completely cool, use a cupcake corer, small knife, or apple corer to remove a small plug from the center of each cupcake (reserve plugs).

• Fill each cavity with a generous teaspoon of ganache.

• Replace the cupcake tops (trimmed if needed to fit).

5. Frost and Decorate

• Pipe or spread a tall swirl of chocolate buttercream on each cupcake, covering the filled centers.

• Sprinkle generously with mini chocolate chips, chocolate curls, or chocolate sprinkles. For extra indulgence, drizzle with remaining ganache.

• For a dramatic finish, top with chocolate shards or a single chocolate truffle.

Tips for Perfect Results

Ensure chocolate bliss in every bite by following these expert tips:

• Use Room Temperature Ingredients: Prevents separation and creates a smooth, even crumb.

• Dutch-Process Cocoa: Delivers the deepest color and flavor.

• Do Not Overmix: Overbeating creates tough cupcakes; mix just until smooth.

• Hot Coffee in Batter: Intensifies chocolate without leaving a coffee taste.

• Don’t Overbake: Check for doneness at 17 minutes; moist crumbs are better than dry centers.

• Easy Filling: If ganache is too runny, chill briefly. If too firm, microwave for 5 seconds.

• Smooth Buttercream: Sift sugar and cocoa to avoid lumps. Beat well for a fluffy finish.

• Decorating: Use a large star piping tip for stunning swirls; sprinkle toppings just before serving to retain texture.

Serving Suggestions

Death by Chocolate Cupcakes are versatile for any occasion. Try these ideas to elevate your dessert:

• Serve with fresh berries (raspberries, strawberries) for a fruity contrast.

• Pair with espresso or a rich dessert wine for an elegant touch.

• For celebrations, top each with a chocolate-dipped strawberry or edible gold leaf.

• Present on a tiered stand for parties or as a decadent finish to a special meal.

Final Thoughts

With intense layers of chocolate and multiple textures in every bite, Death by Chocolate Cupcakes are truly the ultimate treat for chocolate lovers. From the tender, moist cake to the lush ganache and fluffy buttercream, every step ensures maximum flavor and impact.

The recipe is perfect for making ahead—simply store at room temperature for a day or refrigerate for up to four days (bring to room temperature before serving for best texture). Freeze unfrosted cupcakes for up to two months and frost fresh for every event.

Satisfy your deepest chocolate cravings and impress your guests with these showstopping cupcakes. After just one bite, you’ll know: there’s no such thing as too much chocolate!