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–+ servings

Death by Chocolate Cupcakes

5 from 2 votes
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 26 cupcakes

Ingredients
 

Chocolate Ganache Filling

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate chopped

Cake

  • 2 ½ cups all purpose flour spooned and leveled
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk room temperature, or 1 cup whole milk mixed with 1 tbsp white/apple cider vinegar

Chocolate Buttercream

  • 1 ½ cups unsalted butter room temperature
  • 5 cups powdered sugar
  • ¾ cup cocoa powder
  • ¼ tsp salt
  • 5-7 tbsp milk/heavy cream
  • 1 tbsp vanilla extract

Instructions

Chocolate Ganache Filling

  • First, we'll make the ganache. Chop your chocolate and place in a heat proof bowl. Set aside.
  • In a small sauce pan, heat the heavy cream over low-medium heat until it gets to a soft simmer. Pour the warm heavy cream over the chocolate and let it sit for 2-3 minutes.
  • Gently use a spoon or small spatula to stir until the chocolate is completely melted and the two have completely combined. Let cool at room temperature - it will thicken as it cools.

Chocolate Cake

  • Preheat oven to 350 degrees and line a cupcake tin with liners.
  • Mix together the flour, cocoa powder, baking powder, and salt. Set aside.
  • Beat the unsalted butter and oil together until combined and completley homogeneous - this will only happen if the butter is completely at room temperature. About 2-3 minutes on medium-high speed.
  • With the mixer on low, slowly add the granulated sugar, then turn it up to high and beat until light and fluffy. Then, with the mixer on low, add the eggs in, one at a time, scraping down the sides and mixing well in between each addition. Add the vanilla extract and mix on low until combined.
  • Add half of the dry ingredients and mix on low until combined. Add half of the buttermilk and mix on low until combined. Add the other half of the dry ingredients and mix until combined. Fold in the remaining buttermilk. Do not overmix!
  • Fill the baking cups ¾ of the way full and bake for 18-20 minutes. A toothpick or sharp knife should come out clean.

Chocolate Buttercream

  • While the cupcakes are baking, make the buttercream. In a large bowl, beat the butter by itself until it is light and creamy and fluffy. Add the powdered sugar, cocoa powder and salt, and mix on low speed for 30 seconds and then on high speed until completely combined.
  • Add 5 tablespoons of milk/heavy cream and the vanilla extract and mix until combined. Add milk/heavy cream tablespoon by tablespoon until you get your desired consistency.

Assemble the Cupcakes

  • When the cupcakes are completely cool, poke the tip of a piping bag filled with the chocolate ganache filling and squeeze some of the filling inside the cupcake. If you do not have a piping bag, carefully cut a small hole in the top of the cupcake with a knife and spread the filling inside. Frost the cupcakes with the buttercream and enjoy!
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