RECIPE: Death-By-Chocolate Cupcakes

RECIPE:  Death-By-Chocolate Cupcakes

Last weekend, I had a major craving for a dark chocolate treat.  Within the same hour, I was thumbing through my latest addition of ‘EveryDay by Rachael Ray’ when I saw a recipe for Death-By-Chocolate Cupcakes.

Coincidence?  I think not.  I do believe in premonitions though.  I get them ALL. THE. TIME.

The ingredients were simple and, most importantly, I had them all in my refrigerator and cupboard. 🙂

Score!  I had to try the recipe.

This recipe includes melting chocolate.  A lot of people tell me they have trouble with this due to burning or getting water in it, causing the chocolate to clump or seize up.  Don’t let melting chocolate stop you from trying this recipe.  Check out my quick tutorial, How To Melt Chocolate for Dummies, which shows you three methods for melting chocolate without burning or clumping.  The key is LOW heat, frequent stirring and stopping BEFORE all the chocolate is melted.  Do this and I promise you’ll melt chocolate perfectly every time.  I don’t even use a double boiler.  I just melt it in a sauce pan.  Or nuke it.

I found this recipe to be very easy and pretty forgiving even if my measurements were a little off for the chocolate quantities.  Don’t ask why, they just were.  These Death-By-Chocolate Cupcakes baked beautifully and even had the cracks on the tops of each muffin as the recipe states.

I’m sure you can guess that prior to dipping into the chocolate glaze, I had to pop one… or two… cupcakes into my mouth to make sure they were up to snuff for chocolate dipping.  Well, that’s my excuse at least, and I’m stickin’ to it.   😛

As you can imagine from the recipe title, these cupcakes are very rich in taste.  They’re also pretty springy, moist and very chocolaty?  Dark chocolaty.

Mega YUM!

Making the glaze was incredibly easy as well and before I knew it, my family and I were enjoying these little Death-By-Chocolate cupcakes with chocolate glaze and a sprinkle of sea salt.

Highly recommended!

As always, ENJOY! 🙂

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RECIPE: Death-By-Chocolate Cupcakes

Yield: 12

Prep Time: 40 minutes

Cook Time: 20 minutes*

Total Time: 60 minutes


9 oz. bittersweet chocolate
2 & 1/4 sticks butter
1 cup sugar
4 eggs, beaten
1 tsp. pure vanilla extract
2/3 cup unsweetened cocoa powder
1 tsp. light corn syrup
Sea salt


Preheat oven to 350*.

Grease a 12-cup muffin pan.

In the top of a double boiler set over a 1-inch of simmering water, melt 6 oz. chopped chocolate and 1 & 1/2 sticks butter. Stir often, until smooth - about 3 minutes.

Remove from heat, whisk in sugar and let cool for 10 minutes.

Whisk in eggs and vanilla, then the cocoa powder.
Spoon mixture into prepared muffin pan, filling each cup about two-thirds full. Bake until cupcakes are cracked on top and springy to the touch - 18 to 20 minutes.
Let cool in muffin pan on a rack for 10 minutes, then invert onto the rack to cool completely.

Cut the remaining 6 tbsp. butter into 6 pieces. In a microwavable cup, melt butter, the remaining 3 oz. chocolate and corn syrup at medium power (50%) for 1 & 1/2 minutes. Stir. Heat 30 seconds more. Stir until smooth.

Let the glaze cool for 10 minutes, then dip the bottom of each cupcake into the glaze. Let stand, glazed side up, for 5 minutes.

Sprinkle with sea salt and let stand until set, about 1 hour.

* If using a mini muffin tin such as I did, reduce baking time to approximately 10 minutes. Be sure to check after 8 minutes of baking by inserting a clean toothpick. Bake for an additional minute or two or until an inserted toothpick comes out clean.

Rachel Ray's 'EveryDay' magazine.

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3 Responses to “RECIPE: Death-By-Chocolate Cupcakes”

  1. That Tech Chick — October 6, 2013 @ 6:29 PM (#

    Those pics are amazing, Im sure if I attempted to make this they would not come out as beautiful.


  2. Monica — April 20, 2014 @ 10:12 AM (#

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  3. Peter — December 30, 2016 @ 5:56 PM (#

    Love it. Dark Chocolate is my favorite.


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