Death by Chocolate Cupcakes Recipe

Published Oct 8, 2024 By Elle Ann

Image credit: Divas Can Cook via YouTube

When it comes to pastries, especially chocolate-flavored ones, there’s just not enough chocolate in them for me, so I always opt for recipes that are not afraid to use a lot of it! One of my favorite go-to chocolate treats is this recipe by Divas Can Cook on YouTube, this is everything that I want in a cupcake and it never fails to amaze not only me but also my friends and family who have tried this.

These death-by-chocolate cupcakes can be baked in just 18 minutes which is perfect if you can’t wait to eat them! They are also very easy to prepare so you don’t have to worry about messing up if you’re a beginner or newbie baker. Just follow the step-by-step instructions written down below and watch the video tutorial as well for more details.

Ingredients for Death by Chocolate Cupcakes:

Cupcake

1 (15.25 oz) box of dark chocolate mix
1 (3.9 oz) box of Jell-O chocolate instant pudding
1 cup of sour cream
½ cup of vegetable oil
½ cup of plain warm coffee
4 eggs
1 (11 oz) bag of semi-sweet chocolate chunks

Frosting

11 oz of milk chocolate bars
1 cup of sour cream

Topping

Strawberries
Nuts
Chocolate chips

How to Make Death by Chocolate Cupcakes:

Ingredients for Death by Chocolate Cupcakes — Image credit: Divas Can Cook via YouTube

Step 1

Preheat your oven to 350°F, then whisk together the cake and pudding mix in a large mixing bowl until well combined, and make a well at the center. Crack in the eggs, then add the sour cream, vegetable oil, and warm coffee, then beat them for about 5 minutes until thick and combined.

Step 2

Add the semi-sweet chocolate chunks and stir them until evenly distributed. Divide the batter in a cupcake pan lined with cupcake liners making sure to fill each about 1/3 of the way full, then place them in the preheated oven, and let them bake for about 16 to 18 minutes.

Step 3

Remove the cupcakes from the pan, then transfer them to a wire rack, and let them cool completely. Add the milk chocolate in a microwave-safe bowl, then heat it in the microwave for about 1 minute and 30 seconds, and make sure to stir every 8 to 10 seconds until completely melted.

Step 4

Let it cool until slightly warm, then add the sour cream, and stir it until incorporated. Place it in the refrigerator to chill for about 30 seconds until firm or peaks start to form, then pipe it onto the cooled cupcakes, and top it with strawberry slices, nuts, and chocolate chips. Serve and enjoy!