Death By Chocolate Cupcakes

Happy 2014 everyone!  This year, we’ve decided to hold back on the pretenses and celebrate the new year the proper way.

With death by chocolate cupcakes, obviously.

Death-By-Chocolate-Cupcake

I found and adapted this recipe from another blog and it’s really quite delicious as is.  Now I know I should depend on blogs more often for my baking recipes.   The cake was moist, the filling decadent and never lacking in chocolate flavor.

Overall, it’s a win and I highly recommend it.

The only thing I altered was filling the cupcakes with most of the frosting and leaving only a small amount on top of each cake.  I find this method to give the perfect cake to frosting ratio with each bite.  I also just upped the vanilla a little bit and used dark brown sugar instead of light, but that’s just for a little more oomph in the flavor department.

I bet a dash of espresso powder would be delicious as well, but I wouldn’t recommend that for the kids.  They get crazy enough with just the sugar, no need to add coffee to that equation.  Yikes.

Death-By-Chocolate-Cupcake-3

Death By Chocolate Cupcakes

Recipe Adapted from Blog: Sally’s Baking Addiction

Dark Chocolate Cupcakes

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) all-purpose flour (you may use cake flour for a more soft and tender crumb)
  • 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) dark brown sugar
  • 1 1/4 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
  • pinch of salt (to balance sweetness of frosting)
  • 1/3 cup (60g) semi-sweet chocolate chips for decoration, optional

Directions

chocolate cupcakes:

  1. Preheat the oven to 350 degrees F.  Line 12 cup cupcake pan with 12 cupcake liners (Tip: double up the liners to prevent fading of pattern on liners).
  2. Place chocolate and butter into a glass bowl and microwave on high in thirty-second intervals, stirring thoroughly after each.  Note: If you prefer to do this in a double boiler –the old-fashioned way–, you may.  Remove from heat once thoroughly melted and set aside to cool slightly until further notice.
  3. In a medium mixing bowl whisk together dry ingredients:  Cocoa powder, flour, baking powder, baking soda and salt and set that aside.
  4. In a large bowl, beat the eggs, sugar, brown sugar, and vanilla until smooth.
  5. Add cooled butter/chocolate and whisk until smooth.
  6. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until barely combined you do not want to over mix as this will cause a tough cupcake (and while that sounds adorable, it is not).
  7. The batter will be very thick like pudding.
  8. Divide the batter between 12 liners in your cupcake pan.  Bake for 18 minutes, or until the cakes spring back when gently pressed with the back end of a wooden spoon.  Note: I prefer this “press test” to the toothpick test to prevent over-baking, but the toothpick test works if you prefer it.
  9. Allow to cool completely before frosting.  Be patient.  It’s worth it. Promise.

Chocolate Frosting:

  1. Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
  2. With a handheld of stand mixer, beat the butter at medium speed until fluffy  which should take about 2 minutes.
  3. Add the sifted sugar and cocoa powder alternately with the heavy cream and vanilla in small batches. Beat on low speed after each batch of sugar added to prevent sugar from flying everywhere.
  4. Add more powdered sugar if frosting is too dark (or) add a pinch of salt if frosting is too sweet for your liking; as I did.

Note:  Using a frosting filled pastry bag (or a ziploc bag with the corner snipped), fill the insides of the cupcakes by inserting the tip of the pastry bag half way into cupcake.  Fill until the cake plumps up, which should be about 2 tablespoons of frosting inside.  Then swirl the top of each cake with an additional two tablespoons of frosting as well.  This gives the perfect cake to frosting ratio in every bite.

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