Death by Chocolate Cupcakes.

Dark chocolate cupcakes topped with dark chocolate frosting. Chocolate lovers only!

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at sallysbakingaddiction.com

This recipe is dedicated to all of you chocoholics.

Pure, unadultered, inexplicable, out-of-this-world love for chocolate.

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at sallysbakingaddiction.com

I know many of you adore chocolate.   My most popular cake recipe is – chocolate!  My Triple Chocolate Layer 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!

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 are loved by many of you!  And these chocolate cupcakes are quick, easy, and ultra moist. Both chocolate cupcake recipes are fantastic! However, I did not develop either of them on my own.

Death by Chocolate Cupcakes. Moist, rich, tender, and SO much fudgy flavor. sallysbakingaddiction.com

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. 2 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.  Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup.  Then, add enough milk (1%, 2%, or whole) 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.

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at sallysbakingaddiction.com

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at sallysbakingaddiction.com

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.  It’s the same frosting recipe that I often use to frost my peanut butter cupcakes.  The wonderful thing about this frosting 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.

Death by Chocolate Cupcakes. Moist, rich, tender, and SO much fudgy flavor. sallysbakingaddiction.com

Ultra rich and creamy homemade Dark Chocolate Frosting

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. (See how I swirl frosting here.)

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at sallysbakingaddiction.com

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.

Chocoholics unite!

 

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Death by Chocolate Cupcakes

Dark chocolate cupcakes topped with dark chocolate frosting. Chocolate lovers only!

Yield: 12 cupcakes

Ingredients:

Dark Chocolate Cupcakes

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) all-purpose flour*
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature*
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk*

Dark Chocolate Frosting

  • 2 and 3/4 cup (330g) confectioners' sugar
  • 2/3 cup (80g) unsweetened cocoa powder
  • 6 Tablespoons (90g) unsalted butter, softened to room temperature
  • 6 Tablespoons (95ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup (60g) semi-sweet chocolate chips for decoration, optional

Directions:

For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin 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.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the 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.

*Using cake flour instead of all-purpose flour is OK. I find the cupcakes to be slightly softer using cake flour.

*Room temperature eggs are required for this recipe. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.

*Try my Milk Chocolate Frosting if you're not a fan of dark chocolate.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

If you’re a chocolate lover, you need to try these recipes next!

 

Triple Chocolate Layer Cake

Triple Chocolate Layer Cake

 

1 XXL Death by Chocolate Cookie (recipe for ONE large cookie)

1 XXL Death by Chocolate Cookie

 

Skinny Chocolate Peanut Butter Swirl Cupcakes

Skinny Peanut Butter Swirl Chocolate Cupcakes

 

 

 

   

351 Responses to “Death by Chocolate Cupcakes.”

  1. #
    181
    Michelleposted June 26, 2014 at 8:34 pm

    HI Sally, I made these today. I love the flavor but the cupcakes were so crumbly they were really falling apart.. do you have any suggestions ? I want to make these for my son’s birthday and I could only envision 20 six-year olds with crumbs everywhere.

    Reply

    • Sallyreplied on June 28th, 2014 at 1:28 pm

      Hey Michelle! So sorry these cupcakes were so crumbly. Perhaps try mixing a little less (avoid overmixing whenever you can) – and maybe leaving out 1 or 2 Tablespoons of flour. You may also try using cake flour (same amount as called for) instead. Here is another chocolate cupcake recipe you could try as well. They are a little less intensely chocolate flavored. http://sallysbakingaddiction.com/2014/06/03/classic-chocolate-cupcakes-with-vanilla-frosting/

      Reply

      • Margaretreplied on August 31st, 2014 at 3:28 pm

        I agree, the flavour was very good! I followed this recipe to the letter and they were very dry and crumbly. the reason why I chose this recipe is because I didn’t have any oil or applesauce. I think this recipe needs a little more liquid.

  2. #
    182
    Hayleyposted July 6, 2014 at 9:55 am

    Do you think the pumpkin cream cheese frosting would be good on these too?

    Reply

    • Sallyreplied on July 6th, 2014 at 2:45 pm

      Definitely!

      Reply

  3. #
    183
    Bloga Mommaposted July 7, 2014 at 2:15 pm

    Ooh! These look AMAZING! I’ll have to try this recipe soon. I’m drooling just looking at the pics!!! I made some chocolate cupcakes with vanilla buttercream frosting

    Reply

  4. #
    184
    Nikki C.posted July 8, 2014 at 3:01 pm

    I have a baby shower I am cohosting and was wondering if I could use semisweet chips because I don’t know if I can get to the store in time. I always have chocolate chips on hand for fudge.

    Reply

  5. #
    185
    lucindaposted July 11, 2014 at 2:40 am

    Just have these in the oven – Made a double batch. The batter tasted like chocolate mousse, I could have just eaten that. They smell so amazing, only a couple minutes left. Cannot wait to try them!

    Batter was a little lumpy, not to much to bother me but didn’t try and get the lumps out for fear of over mixing. This probably happened because of all the extra batter I had to mix because of the double batch.

    Reply

  6. #
    186
    Kirstyposted July 12, 2014 at 5:27 am

    Hi Sally,
    My kids and I would love to try your death by chocolate cupcakes, but my son has a dairy allergy. We often use soy yoghurt very successfully instead of buttermilk in other baking recipes. Do you think it would work in this recipe?
    (I may make the cupcakes even if I can’t substitute the soy yoghurt, as *I* want to eat them :) )

    Reply

    • Sallyreplied on July 13th, 2014 at 7:31 pm

      Hi Kirsty – unfortunately, buttermilk is required for this recipe – the lactic acid present is what will allow the baking soda to react and leaven the cake.

      Reply

  7. #
    187
    Sherylposted July 20, 2014 at 10:16 pm

    These sound amazing!! I need to make mini cupcakes, do you think this recipe will work? how many should i expect and for how long should I cook them?
    can I double the recipe?
    thanks!

    Reply

    • Sallyreplied on July 21st, 2014 at 8:33 am

      I suggest making two separate batches instead of doubling the recipe. And This recipe will yield about 30 mini cupcakes – about 10 minutes bake time.

      Reply

  8. #
    188
    Nygelisposted July 23, 2014 at 11:24 am

    Hi, Sally. I made these the other day and the flavor was O-Mazing. Some of my family aren’t icing fans, so I topped them with chocolate ganache (with Amaretto liquor added to the ganache) and they are hands-down my favorite in terms of flavor. I did run into one problem though, and I wonder if you have any tips. The cupcakes spilled over the top of the cupcake holes when baking, so I had wide, flat tops instead of the tight, rounded tops like your picture. The baking powder was new, so I don’t think that was the problem. The only changes I made to your recipe were these: I added 1T of Amaretto liquor to the batter (2 would have been better flavor, I think) and I did not have cupcake liners so I sprayed the muffin tin with Baking Pam. Would either of those cause the spill-over/flat-top problem? Do you have any other ideas? Thank you for any help you can offer! I’m being honest when I write that these were the best tasting cupcakes I’ve EVER had.

    Reply

  9. #
    189
    Hayleyposted July 23, 2014 at 4:22 pm

    I think I’ve commented on these before but I just made them again and i have to say again: my favourite chocolate cupcakes! They are so, so rich and fudgy and perfect. And I got to dig my way through a MOUNTAIN of chocolate frosting before even getting to the cupcake. Hands down, best chocolate cupcakes I’ve ever made! :)

    Reply

  10. #
    190
    Katrinaposted July 29, 2014 at 4:59 am

    These cupcakes are the best.
    I made them today and added half a banana at the end.
    Absolutely fabulous.
    Thank you for sharing such a great recipe.

    Reply

  11. #
    191
    sharonposted August 9, 2014 at 7:51 pm

    best cupcakes ever!!!!! everybody loved them!!!!!!! thank u sooooo much for the recipe.

    Reply

  12. #
    192
    Sharlene Liang Yee Lingposted August 14, 2014 at 10:18 am

    Hi, your recipe says semi sweet baking chocolate, may I know is it dark chocolate or milk chocolate? thank you :) and btw it looks amazing! can’t wait to try it! :)

    Reply

  13. #
    193
    Malorieposted August 19, 2014 at 6:05 pm

    In these cupcakes I see you use melted butter and in your other chocolate cupcakes you use vegetable oil? What’ makes it different? I have made many of your cupcakes and all have turned out amazing except the chocolate cupcake , they were very dry. Curious if these are the same or not because of the butter swap for veg oil.

    Reply

  14. #
    194
    Eileenposted August 22, 2014 at 8:35 am

    Hands down THE best chocolate cupcake I have ever made. The cake was so soft and moist, with a really rich chocolatey taste. The mixture was a bit more runny than I think it was supposed to be but nonetheless the end product was delicious. Thank you for the recipe Sally!

    Reply

  15. #
    195
    Rahposted August 26, 2014 at 11:35 pm

    Hi Sally! I was wondering, for the cupcakes, is it alright if I use unsweetened baking chocolate instead of semi-sweet? Would I need to change the amount of sugar used? Btw love your visuals! :)

    Reply

    • Sallyreplied on August 27th, 2014 at 7:53 am

      Unsweetened is just fine. Try adding 1 more Tablespoon of sugar.

      Reply

  16. #
    196
    Cherylposted August 28, 2014 at 2:14 pm

    Just made this at 11pm at night…by 1 am I already frosted the cupcakes. They are indeed GOOD. this is truly DEATH BY CHOCOLATE . Glad I tried this and will certainly keep this recipe . I wanted to bring some to office for some colleagues but I live in tropical country where temperature is about 24-28 degrees Celsius. Quite warm. Will the frosting be able to hold for say 4 hours?

    Reply

    • Sallyreplied on August 29th, 2014 at 8:16 am

      It should hold, yes. If you can get them in a refrigerator during that time, it would be ideal. Thanks Cheryl!

      Reply

      • Cherylreplied on August 29th, 2014 at 9:46 am

        It did hold well! I took it out from the refrigerator at 7.30am and drove to work. Left in air-conditioned room but no refrigerator . Some ate the cupcakes at 3pm and frosting did not melt and taste great. Thank you once again.:-)

  17. #
    197
    Dorisposted August 30, 2014 at 8:13 pm

    Sally-I’ve noticed that you recommend using buttermilk to maximize the moistness in your breads and muffins. When you list “milk” as one of the ingredients when making breads, muffins and cupcakes, would buttermilk be the best choice? The difference using buttermilk is
    Ike night and day!

    Reply

    • Sallyreplied on September 1st, 2014 at 10:30 am

      I always use buttermilk when I can – and if the recipe requires buttermilk, I never substitute. (obviously!). So yes, you may use buttermilk in my recipes calling for milk.

      Reply

  18. #
    198
    Dorisposted August 30, 2014 at 8:14 pm

    Sorry! I meant, the difference is like night and day!

    Reply

  19. #
    199
    Brandyposted August 31, 2014 at 9:45 am

    I made these for my sons birthday, they are by far the most delicious cupcakes I have ever tasted. I will most definitely make these again. I made butter icing with blue colouring and peppermint essence. YUM!!

    Reply

  20. #
    200
    Rachelleposted September 3, 2014 at 5:14 pm

    I am making cupcakes for my cousins wedding and she had requested double chocolate. These can not get any more chocolaty!

    They made up super easy and turned our perfect! To top it off they are delicious.

    I am sure the Bride will be happy! Thank you for the great recipe.

    Reply

  21. #
    201
    Vitriposted September 8, 2014 at 12:39 am

    Hi Sally!
    Do you have any recommendation to substitute heavy cream?
    Thank you

    Reply

    • Sallyreplied on September 8th, 2014 at 7:57 am

      whole milk would be best

      Reply

  22. #
    202
    Fayeposted September 13, 2014 at 5:00 pm

    Hi Sally, wondering if I can create a 2-layer cake out of this recipe? I absolutely LOVE this cake and want to make a layered birthday cake for a chocoholic colleague :) Am thinking of frosting it with your Nutella frosting. Thank you!

    Reply

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