Best 3 Death By Chocolate Cupcakes Recipes

DEATH BY CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• Place the chopped chocolate in a small heat-safe bowl and pour the boiling water over it. Whisk until the chocolate is melted, and then let it cool for 15 minutes.
• In a small bowl or large measuring cup, combine the buttermilk and vanilla extract. Set aside.
• In the bowl of a stand mixer with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until it is combined, about 30 seconds. Next, slowly pour in the cooled, melted chocolate. Add the buttermilk mixture, and then pour in the granulated sugar and whisk the batter until it is smooth and liquid, about 2 minutes. Stop the mixer, remove the bowl and add the sifted dry ingredients. Mix by hand just until the dry ingredients are incorporated, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly; the batter will look very lumpy, but stop mixing. Pour the batter through a medium-mesh sieve into a large bowl to remove any lumps. Press against the batter in the sieve with the spatula to push through as much batter as possible.
• Fill the cupcake liners half full with batter and bake until a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer the pans to wire racks to cool completely before filling and frosting.
• To assemble: Core the center of each cooled cupcake using an apple corer. Place the cooled, thickened Dark Chocolate Ganache in a pastry bag. Cut a small bit off the bottom of the bag and fill each cupcake by inserting the tip of the pastry bag into the cored cupcake. Generously frost the top of each cupcake with the Chocolate Mascarpone Frosting.
• Place the chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until you see tiny bubbles around the edges. Pour the heavy cream over the chocolate and leave it alone for 5 to 10 minutes. Add the butter and vanilla extract to the melted chocolate and whisk everything together until it has a smooth consistency. Let the ganache cool to room temperature; the ganache will thicken upon standing.
• In the bowl of a stand mixer with the paddle attachment, combine the mascarpone cheese, cocoa powder, butter and vanilla extract. Beat on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the milk. Scrape down the sides of the bowl, and then gradually beat in the remaining powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach desired consistency.

BAILEYS DEATH BY CHOCOLATE CUPCAKES

Steps:

• 1. Take your box of chocolate cake mix follow the directions on the box and bake off 24 cupcakes (or however it may make)
• 2. While cupcakes cool make whipped milk chocolate ganache icing.
• 3. Combine milk chocolate and 1 tbsp of vegetable oil in a double boiler/chocolate melter/or microwave until smooth.
• 4. In a mixing bowl with whip attachment combine cream cheese and butter until soft and fluffy.
• 5. Add powder sugar slowly. Once that is combined add melted chocolate and heavy cream. Whip on medium-high speed until fluffy. (May not be very stiff due to cream cheese)
• 6. When cupcakes are cooled poke small holes into the tops (I used a knife but a fork will work) take a pastry brush and brush on Baileys irish cream onto the tops of each cupcake. Let it soak in and add more if you like.
• 7. Take tip of your choice and pipe icing onto cooled cupcakes. Place cupcakes in freezer to firm icing. This makes dipping them easier.
• 8. Im a double boiler/chocolate melter/microwave melt white chocolate with 2 tbsp of vegetable oil until smooth. Place in a small deep bowl so icing wont touch bottom when dipping (A cup or mug may work well)
• 9. Once icing is firm on the cupcakes (should only take a couple minutes) take each cupcake and turn over and dip icing into white chocolate. If it is to thin (see through) let chocolate harden and dip again until desired coating is achieved.
• 10. Add sprinkles if desired before the white chocolate hardens. Enjoy!

DEATH BY CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding vanilla. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Meanwhile, place bittersweet chocolate in heatproof bowl. In 1-quart saucepan, heat whipping cream until almost boiling. Pour over chocolate; let stand 5 minutes. Stir until chocolate is melted and ganache is smooth. Cool 30 minutes.
• Cut out small section from top center of each cupcake; reserve cutout pieces. Spoon 1 1/2 teaspoons ganache into each hole; replace removed cake pieces. Cool remaining ganache 1 hour. Beat with electric mixer on medium speed until spreadable. Spread or pipe onto cupcakes. Drizzle with chocolate topping.