The Best Death by Chocolate Cupcakes
Try this recipe for The Best Death by Chocolate Cupcakes
Try this recipe for The Best Death by Chocolate Cupcakes
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons butter softened
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 4 large eggs room temperature
- 1/2 cup mini semi-sweet chocolate chips
- 1/4 cup half and half
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 cup dutch processed coca powder the highest quality possible
- 1/2 teaspoon espresso powder
- 1/2 cup unsalted butter melted and slightly cooled
- 1 1/2 cup + 2 tablespoons granulated sugar
- 1 cup sour cream room temperature (not low fat…they’re cupcakes not muffins)
- 4 oz baker’s german’s chocolate chopped finely
- 12 ounces semi-sweet chocolate finely chopped
- 1/4 cup dark chocolate cocoa powder like hershey’s special
- 2 cups unsalted butter almost room temperature
- large 3 finger pinch kosher salt
- 2 1/2 pre-sifted confectioners sugar (i sift 3 cups and
- Carbohydrate 17.3503470696608 g
- Cholesterol 187.684050990275 mg
- Fat 44.4698123753161 g
- Fiber 1.48219237700256 g
- Protein 5.01958465655591 g
- Saturated Fat 27.1092757115339 g
- Serving Size 1 1 Cupcake (121g)
- Sodium 130.614453917473 mg
- Sugar 15.8681546926582 g
- Trans Fat 3.08220939460007 g
- Calories 469 calories
Step-by-step
- Preheat the oven to 350°F. Line 18 muffin tins with cupcake liners (I double up).
- In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar together on high for 1 minute then let stand for 2 minutes; scrape down the sides of the bowl and continue beating for 2 minutes or until the mixture is light in color.
- Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl as needed.
- Reduce mixer speed to low and alternately add flour mixture and sour cream beginning and ending with flour, scraping down the sides of the bowl as needed. I did three additions. You want to stop mixing as soon as the last of the flour has been incorporated.
- Mix in the chocolate chips on low speed just until distributed. You can do this with a spatula or spoon if you wish.
- Scoop the batter into the prepared muffin tins. The batter should almost reach the top of the liner. I use an ice cream scoop to make this process easier.
- Bake in preheated oven 12 to 18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
- After 2 minutes, remove to a wire rack and let cool completely before filling or frosting.
- Microwave half and half and chocolate together just until the milk is hot and the chocolate begins to melt. Stir with a spatula until all chocolate is melted and incorporated.
- Add the butter and continue to stir until smooth and glossy. You don’t want to stir too much or too vigorously because it will actually whip air into the ganache and we want a nice, thick filling!
- Let cool until it is easy to spoon into the cupcakes.
- Melt chocolate in a microwave safe bowl in the microwave in 15 second intervals. Stir after each interval, being careful not the over heat it. Add the large pinch of salt and cocoa powder and stir to mix. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 2 minutes. Add your half and half and beat until mixture is light and fluffy, but start on low speed or you will splatter milk everywhere!
- Add all the melted chocolate mixture at once and then beat for about 3 minutes. It will start to turn a lighter brown color and you will be able see that the texture has become lighter and more airy.
- Add the vanilla and beat to incorporate.
- In half cup increments add your powdered sugar, beating well to incorporate, scraping down the sides of the bowl after each addition. Beat until it is as light as you would like it. It will firm up as the cupcakes sit at room temperature but it will not harden unless you refrigerate them.
- If the consistency is too loose, add a bit more sifted powdered sugar about a tablespoon at a time, beating to incorporate. If it is too stiff you can add more half and half but only in 1 teaspoon increments.
- Cut out the center of each cupcake and reserve the removed cake. Spoon about a teaspoon of the ganache into each hole and replace the cut out cake. Don’t press down because you want your filling to remain in one place!
- Fit a piping bag with your favorite tip, fill and frost!
Indulge in Decadence: My Love Affair with Death by Chocolate Cupcakes
As a busy professional, time is often my most precious commodity. Evenings are usually a whirlwind of emails, client calls, and the occasional desperate search for a decent takeaway. But, every now and then, I crave a moment of pure, unadulterated indulgence. And for me, nothing satisfies that craving quite like a perfectly baked Death by Chocolate Cupcake. These aren't your average, store-bought cupcakes; these are intensely rich, intensely chocolatey little morsels of heaven, crafted with love and a little bit of kitchen magic.
The aroma alone is enough to transport me. The deep, dark scent of cocoa, mingled with the subtle sweetness of sugar, fills my tiny apartment, transforming it into a cozy haven. The process itself is a form of meditation, a quiet escape from the pressures of my workday. I find a strange sense of calm in the precise measuring, the careful mixing, the rhythmic beat of the stand mixer. It’s a ritual, a cherished routine that allows me to disconnect and reconnect with myself. The result? Cupcakes that are as delightful to make as they are to eat.
The first bite is always an explosion of flavor. The moist, fudgy cake melts in my mouth, releasing a cascade of rich chocolate notes. The creamy ganache filling adds a layer of luxurious texture, a velvety contrast to the cake’s dense crumb. And the frosting? Oh, the frosting! It's light and airy, yet intensely chocolatey, the perfect finishing touch to this decadent masterpiece. It’s more than just a cupcake; it's a small celebration, a moment of self-care in the midst of a busy life.
These cupcakes aren’t just for special occasions, though. They’re for those quiet evenings when I need a little pick-me-up, for those stressful days when I deserve a treat, for those moments when I simply want to savor something delicious and comforting. They're a reminder that even in the midst of chaos, there's always time for a little bit of joy, a little bit of sweetness, a little bit of death by chocolate.
I often find myself sharing these cupcakes with friends and colleagues, watching their faces light up with delight as they take that first, heavenly bite. It's a joy to spread a little bit of happiness, a little bit of chocolate decadence, to those around me. But let’s be honest, I always make sure to keep a few for myself. After all, even a busy professional needs a little self-indulgence every now and then. And what better way to indulge than with a perfect Death by Chocolate Cupcake?
The recipe itself is surprisingly straightforward, despite the impressive results. The key is to use high-quality ingredients – the richer the cocoa, the better the cupcake. Don't skimp on the chocolate; this is a recipe where quality truly shines through. And don't be afraid to experiment – feel free to add nuts, or different types of chocolate chips, or even a hint of orange zest to create your own unique twist.
But, above all, remember to enjoy the process. Take your time, savor the moments, and let the aroma of chocolate fill your kitchen. Because, in the end, the most delicious cupcakes are the ones made with love.
Whether it’s a celebratory gathering or a quiet night in, my Death by Chocolate Cupcakes always deliver a moment of pure, blissful indulgence. The effort is well worth the reward, and the happiness they bring is immeasurable. So go ahead, bake a batch. You deserve it. You really, really do.
