Death by chocolate is not a bad way to die. If you’ve ever watched The Tudors, you know all the worse ways to die: beheading, boiled alive, burned for heresy, and worst – hung till half-dead, quartered, and then beheaded. No thanks. Let’s talk of happy things.
Here are some happy things I would like to discuss: 3-day weekends, hanging out with my maj in Atlanta, awkward conversations about baking with administration, spinach rolls, happy hour with strong pours of bourbon, and cupcakes. All happy, nothing about death or the loss of bowels.
Fatema is an amazing woman, mother, teacher, and friend. She is a lady that gets things done when she puts her mind to it. Recently she has worked hard, sacrificed, and lost a lot of weight. She has always looked fantastic, but now she glows. Anyway, when she started this regime, she told me she wouldn’t be having any treats until her birthday. That’s a lot of pressure. Last year I made Fatema the infamous 50 Shades of Grey Cupcakes…
So what better to ruin a diet than death by chocolate? Death to the diet!!! As a side note, when ending a pattern of healthy eating, proceed with caution. Diving into butter and chocolate laden desserts can lead to unpleasant consequences.
A death by chocolate cupcake is a wonderful thing to have around. The cake is moist and tender with delicious chocolate flavor. A chocolate ganache in the middle adds extra decadence, flavor, and chocolate. The dark chocolate frosting is the best, seriously the best. It’s not a Swiss meringue, but the frosting is creamy, rich, and not overly sweet. And how can can you go wrong with a pound of chocolate? Overall, this is a delightful cupcake sure to ruin any diet!
One Year Ago – Man Cupcakes
Print the Recipe!
Death by Chocolate Cupcakes
Cake & Ganache adapted from Bakingdom
Frosting adapted from The Curvy Carrot via Martha Stewart
Yield – 18 cupcakes
1/2 cup hot coffee
1/2 cup hot water
1/2 cup cocoa powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
1 1/3 cup flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
- Preheat the oven to 350 ˚F and line the cupcake pans with liners.
- Whisk together the coffee, water, and cocoa in a small bowl. Set aside.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until pale yellow.
- Beat in the eggs, one at a time, and then the vanilla. Scrape the bowl as needed.
- Sift together the flour, baking soda, powder, and salt.
- On low speed add the flour mixture in three additions with the chocolate mixture in between. Mix until just combined.
- Use a standard ice cream scoop to portion the batter into each cupcake liner.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack.
4.5 ounces bittersweet chocolate
1/2 cup heavy cream
pinch of salt and splash of vanilla
- Chop the chocolate in even, small pieces and place in a heatproof bowl
- Heat the cream in a small saucepan until scalding.
- Pour the cream over the chocolate and allow to sit for 2 minutes. After 2 minutes stir to melt the chocolate and stir in the salt and vanilla.
- Let cool slightly.
- Add to a piping bag with an injector tip and pipe into each cupcake.
Dark Chocolate Frosting
1 pound bittersweet chocolate
1/4 cup + 2 tablespoons cocoa powder
1/4 cup + 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
generous pinch of salt
- Finely chop and melt the chocolate in a double boiler. Set aside to cool.
- In a small bowl, combine the boiling water and cocoa powder. Whisk together and set aside to cool.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and powdered sugar together until pale yellow. Beat in the salt.
- Beat in the cooled chocolate on low speed and then increase the speed until the mixture is light and fluffy. Scrape the bowl as needed.
- Add in the cocoa mixture and beat well. If the frosting seems too thin, place the bowl in the fridge for about 20 minutes and then re-whip.
- Add the frosting to a piping bag with a star tip and pipe onto each cupcake.
2 tablespoons heavy cream
3 tablespoons white chocolate chips
chocolate shavings or curls
- Heat the cream in the microwave in a small dish and stir in the chips until melted. Drizzle over the top of each cupcake.
- Sprinkle with shavings or curls.
- Store in the fridge, but bring to room temperature before consuming.
And that’s all that’s left.