Death by Chocolate Cupcakes: Decadent Recipe from Scratch (2024)

Today we’re turning my favorite cake into cupcakes! These death by chocolate cupcakes are moist, filled with decadent chocolate ganache, and topped with rich, dark chocolate buttercream.

I’m happy to report that they’re just as delicious as my death by chocolate cake!!

How to Make These Death by Chocolate Cupcakes

Let’s walk through each step of this death by chocolate cupcake recipe to make sure it turns out as amazing as possible.

I’ve also shared a video tutorial below.

Step 1: Make the Soft Chocolate Ganache Filling

Make the chocolate ganache filling first! It needs time to cool to room temperature.

Add the heavy cream into a medium sized bowl and heat it until it just begins to bubble. This can be done in either the microwave (takes me about 45-60 seconds in my microwave) or a double boiler.

Then pour in the dark chocolate and corn syrup and let the mixture sit for a minute.

After a minute the chocolate should be softened.

Stir the mixture until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.

Then mix in the unsalted butter and fine salt.

Cover with plastic wrap placed flush against the top of the ganache to prevent it from forming a skin, then set aside to cool to room temperature.

If you need to make this filling in advance, it can be covered and stored in the fridge for up to a month.

Step 2: Make the Chocolate Simple Syrup

The chocolate simple syrup in this recipe is optional but recommended.

These cupcakes bake up pretty moist on their own, but I wanted this recipe to be exactly the same as my death by chocolate cake recipe.

The added moisture makes them that much more delicious, and I think it helps balance the texture of the ganache filling. It only takes a couple minutes to make, and I think it’s worth it!

After bringing the water and granulated sugar to a boil, remove the pan from heat and stir in the unsweetened cocoa powder. Then pour the mixture into a separate container to cool.

Step 3: Make the Dark Chocolate Cupcakes

Next, we tackle the dark chocolate cupcakes! Preheat the oven to 350°F/175°C and line a muffin pan with 12 cupcake liners.

Make the cupcake recipe following the recipe card at the bottom of this post.

Divide the cupcake batter evenly between the liners and bake them for 20-22 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven.

Let the cupcakes cool in the pan for 10 minutes, then remove them and place them on a wire rack to finish cooling.

If you’re in a rush, place the entire pan in the freezer for 30 minutes to accelerate the cooling process.

Step 4: Make the Decadent Chocolate Buttercream

While the cupcakes bake and cool, make the dark chocolate frosting.

If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add in another 1/4 cup of powdered sugar.

Or if you’re unsure what consistency the frosting should be, check out my frosting consistency guide.

Once the frosting is made, stir it by hand with a rubber spatula to get it SUPER smooth. Then cover the buttercream with plastic wrap and set aside.

Step 5: Fill and Frost These Death by Chocolate Cupcakes

Poke holes on top of each cupcake with a fork. Use a silicone brush or kitchen brush to brush them with chocolate simple syrup to make them extra moist.

Then use a small circle cutter to remove the center from each cooled cupcake.

You can also use the wide opening of a large frosting tip or a small knife.

Fill each cupcake with a rounded tablespoon of room-temperature chocolate ganache.

The ganache should have thickened by this point and be scoopable.

If you made it in advance and it’s chilled, set the container out a few hours ahead of time to let it come to room temperature before using it.

You can also heat it in 10-second intervals in the microwave at half power, stirring between intervals.

Use a small offset spatula to top each cupcake with a generous dollop of buttercream. If you don’t have an offset spatula, you can also use a butter knife.

Make a swirl on top of the cupcake with a small offset spatula.

Smooth around the sides of the cupcake with the offset spatula like in the photo below.

Wipe the offset spatula off on the edge of a bowl, then use it to scoop up a bit of chocolate ganache. Spread the ganache inside the buttercream swirl and around the side of the cupcake. Then enjoy!

Substitutions & Swaps in This Death by Chocolate Cupcake Recipe

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make.

• All-Purpose Flour– This recipe turns out best with all-purpose flour. However, you can swap in a good gluten-free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cupcakes proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten-free version.
• Granulated Sugar– I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
• Dark Baking Cocoa – I like to use Hershey’s brand of dark baking cocoa, but you can also use black cocoa. If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa in its place.
• Sour cream– You can also use full-fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).
• Vegetable Oil– Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cupcakes.
• 1 Large Egg– This recipe uses a large egg. If you have an egg allergy you can try using a vegan egg replacer.

Substitutions and Swaps – Decadent Chocolate Buttercream Frosting

• Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Dark Baking Cocoa – I like to use Hershey’s brand of dark baking cocoa, but you can also use black cocoa. If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa in its place.
• Heavy Cream– Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
• Dark Chocolate – You can use dark chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add to the frosting. Alternatively, you can also use milk or semi-sweet chocolate if you have a strong preference.

Making These Death by Chocolate Cupcakes in Advance & How to Store Them

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for up to a day or be stored in the fridge for up to 5 days in an airtight container.

They can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they’re thawed.

The ganache filling can also be made up to a month in advance. Store it in the fridge in an airtight container for up to a month. When you’re ready to use it, heat it in 10-second intervals until it reaches the right consistency to fill the cupcakes.

You can also make the buttercream ahead of time or save any leftovers. This buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store buttercream in a piping bag in the fridge. I find buttercream keeps its consistency well in piping bags and doesn’t require any mixing after it’s thawed.

Tips for Making the Best Death by Chocolate Cupcakes

• Ingredients at room tempmix together better. Set out any cold ingredients ahead of time.
• Properly measure the flour(spoon into the cup measure, then level) oruse akitchen scaleto measure your dry ingredients.
• Mix the cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
• Use a large cookie scoop to easily fill the cupcake liners. It also makes sure the cupcakes end up being the same height.
• Make sure the cupcakes have fully cooled before you fill and frost them.
• Let the soft chocolate ganache filling cool to room temperature to let it thicken! This will make it easier to scoop into the cupcakes.

Let Me Know What You Think!

If you make these death by chocolate cupcakes, I’d love to hear what you think! Please leave a rating and let me know your thoughts with a comment below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.

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