Warning: These cupcakes are dangerously good. Death by Chocolate isn’t just a catchy name – it’s a promise. If you’re a chocolate lover, buckle up because these cupcakes are about to take you on a ride straight into chocolate heaven. We’re talking rich, moist chocolate cake, a gooey chocolate hazelnut filling, and topped with even more chocolatey goodness. Honestly, you might want to have some milk nearby. These beauties are not for the faint of heart.
But don’t worry – you don’t need a special occasion to whip up a batch of these chocolate bombs. These are perfect for any time you want to treat yourself to something indulgent or if you’re hosting friends and want to impress with minimal effort.
What Makes These Cupcakes Death by Chocolate?
It’s the layers of chocolate that make these cupcakes so incredible. You start with a rich chocolate cupcake base, made with cocoa and just the right amount of sweetness. But the real surprise? Inside each cupcake is a hidden filling of chocolate hazelnut butter (or any other chocolatey spread that makes your heart sing). And as if that wasn’t enough, they’re topped with a dreamy, creamy chocolate frosting. Yes, it’s as good as it sounds.
If you’re not drooling yet, just wait until you take your first bite. The combination of textures – the soft, airy cake, the gooey center, and the smooth frosting – makes every bite a total chocolate explosion.
Chocolatey Bliss and Completely Customizable
These cupcakes aren’t just indulgent, they can also be gluten-free! That’s right – they’ve been tested with both versions. You can use regular flour or gluten-free baking flour. There is no need to miss out on chocolate heaven if you’re avoiding gluten. Uing a gluten-free flour blend still keeps these cupcakes light and fluffy without sacrificing any of the deliciousness. And for those dairy-free folks, you can easily swap out the butter and milk for dairy-free alternatives and still get the same chocolatey experience.
And let’s not forget about the filling. Chocolate hazelnut butter is my go-to, but the sky’s the limit here! You can mix it up with peanut butter, almond butter, or even a simple chocolate ganache. It’s your cupcake adventure – customize it however you like.
How to Enjoy These Chocolate Cupcakes
Let’s be real – there’s no wrong way to eat a Death by Chocolate cupcake. But if you want to make it a full-on experience, here are a few ideas:
- Pair with Coffee: The rich bitterness of coffee makes the perfect companion to these ultra-sweet cupcakes. Think of it as a match made in dessert heaven.
- Serve at a Party: Whether it’s a birthday, a dinner party, or just a casual get-together, these cupcakes are always a hit. Plus, they look pretty impressive with that gooey filling hiding inside.
- Late-Night Snack: No judgment here! Sometimes a midnight chocolate fix is exactly what you need. Grab a cupcake, sit back, and savor every chocolatey bite.
Tips for the Perfect Death by Chocolate Cupcakes
Before you dive into making these decadent treats, here are a few tips to ensure your cupcakes turn out perfectly every time:
- Don’t Overfill the Liners: It’s tempting to fill the cupcake liners to the top, but resist! Fill them only about ¾ full to give the cupcakes room to rise. You want them perfectly domed, not spilling over.
- Let the Cupcakes Cool: As eager as you may be to stuff that chocolate hazelnut goodness inside, let the cupcakes cool completely first. This keeps the filling from melting into the cake and gives you that gooey center everyone loves.
- Get Creative with the Filling: While chocolate hazelnut butter is divine, you can play around with different fillings. Want to make it more indulgent? Try stuffing them with chocolate ganache or whipped cream for a twist!
Death by Chocolate Cupcakes
Ingredients
Cupcakes
- ½ cup butter melted and cooled
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/3 cup milk or nut milk
- 1 ½ cups all-purpose or gluten free flour blend
- 1/3 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup hot water
Filling
- 1/2 cup chocolate hazelnut butter or chocolatey filling of choice
Frosting
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 2 tablespoon cocoa
- 3 cups powdered sugar
- 2 tablespoons milk or nut milk
Instructions
- Preheat oven to 350º F. Line a 12-serving cupcake pan with paper or foil liners; set aside.
- In a large mixing bowl, cream melted butter and sugar together until well combined, and sand-like.
- Add eggs, one at a time, mixing until well incorporated.
- Add vanilla and milk and beat just until combined.
- Add flour, cocoa, baking powder, baking soda, and salt. Mix on low until well combined.
- Pour in the hot water and mix until combined and batter is smooth.
- Fill cupcake liners about ¾ full (approximately ¼ cup of batter).
- Bake 20 – 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean.
- Allow cupcakes to cool completely before filling and frosting.
- For the filling, scoop about the center of the cupcake, about 1 tablespoon worth of cupcake. Fill the center with chocolate hazelnut butter, or your favorite filling.
- For frosting, cream butter and vanilla. Add cocoa and beat until combined. Add in powdered sugar one cup at a time, alternating with milk. Continue to beat with an electric mixer until smooth.
- Frost the tops of the cupcakes.
- Store in an airtight container for up to 4 days