This Chocolate Cupcake Recipe begins with my absolute all-time favorite Devil's Food Cake. They are filled with Amaretto Pastry Cream, frosted with whipped chocolate ganache and topped with almond pralines.
I don't know about you, but I spend a lot of my time rushing. There's just a lot that needs doing in a day. But, eating these chocolate cupcakes is not an experience that should not be rushed. These cupcakes are not something you shove in your mouth because you forgot to eat lunch and you're starving.
These chocolate cupcakes demand to be savored. Get out a plate and a fork. Sit still, close your eyes and savor the tender chocolate cake, silky amaretto cream, rich chocolate ganache and salty sweet crunch of almond praline.
This Chocolate Cupcake Recipe is simple, unbelievably moist, and super versatile.
Fill it, don't fill it, frost it, don't frost it, fill it with whatever, frost it with whatever.... it's all good. If you're making this Chocolate Cupcake Recipe as pictured here, there are a few things you might want to make ahead:
1. The filling for these chocolate cupcakes is simply my favorite pastry cream flavored with Amaretto. Use whatever liquor you like, or none at all. Rum is delightful. Frangelico is decadent. Cognac, Kahlúa... whatever your craving, it will be delicious. Just note that the pastry cream needs to chill out in the refrigerator for at least 3 hours, so plan accordingly. You can also make the pastry cream a couple of days in advance.
2. The whipped chocolate ganache frosting also needs to cool down for a while, but you've got some options here as well. Cooled to room temperature, this frosting is gorgeous and glossy. But if you want any kind of a "swirl" to your cupcake frosting, like the cupcakes pictured here, you're going to want to whip it, which requires it to be cold. Again, plan accordingly and to your advantage. The frosting can be made up to 5 days ahead of time.
Another equally delicious option is to make this Super Quick Chocolate Buttercream, which is also incredibly creamy and only takes about 5 minutes to prepare.
3. The almond pralines take about 15 minutes and will keep in an airtight container for months - if you don't eat them all before then. You have been warned.
There is, in fact, no component of this chocolate cupcake recipe that can not be made ahead. If you are limited on time, just spread the process over a few days. The cake itself is really, super easy and whipping up the batter only takes about 15 minutes. Once baked, the cupcakes can be stored in an air tight container at room temperature for up to 3 days.
Likewise, the pastry cream filling and chocolate ganache frosting only takes about 20 minutes and can be stored in the refrigerator for up to 3 days. If you don't have an entire morning or afternoon to bake, just spread the love over a few days.
Just be sure to make enough to share.
A few of my other all-time favorite cake recipes:
- Strawberry Mojito Cupcakes
- German Chocolate Cupcakes
- The BEST Vanilla Cake Recipe
- Carrot Cake with Caramel Rum Sauce
- Red Velvet Cake with Cream Cheese Buttercream
For the cupcakes:
- 1 recipe Devil's Food Cake - follow the instructions to make 24 cupcakes.
For the frosting:
- 1 ½ cups granulated sugar
- ¾ teaspoon cinnamon
- 1 ½ teaspoon salt
- 1 ½ tablespoon corn syrup
- 1 ½ cup heavy cream
- 9 oz (about 1 ½ cups) semi-sweet chocolate chips
- 12 tablespoon butter, cut into 1-inch chunks
- 3 teaspoon pure vanilla extract
For the Amaretto Pastry Cream Filling:
- 1 recipe Pastry Cream, chilled for at least 3 hours
- ¼ cup Amaretto (or more, to taste)
For the Almond Praline:
- 1 cup whole almonds, roughly chopped into large pieces
- ¼ cup sugar
- 1 tablespoons butter
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Bake the Cupcakes:
- Follow the instructions for Devil's Food Cake to make 24 cupcakes. Let cool completely before filling and frosting.
Make the frosting: (*See note)
- In a small saucepan, combine the sugar, corn syrup, cream, salt, and cinnamon and bring to a boil over medium-high heat, stirring often. Reduce the heat and simmer for 6 minutes.
- Remove from the heat, add the chocolate and butter and stir until melted. Pour into a bowl, stir in the vanilla, cover and chill in the refrigerator for at least 6 hours and up to 3 days.
- When ready to frost the cupcakes, whip the frosting with an electric mixer until lightened and fluffy. Scoop frosting into a pastry bag fitted with a decorators tip and swirl onto the cupcakes, or spread onto the cupcakes with a spatula or knife.
Fill the cupcakes:
- Stir Amaretto into chilled pastry cream. Taste and add more if desired.
- Scoop pastry cream into a pastry bag fitted with a large round tip. Insert the tip into the center of each cupcake, pushing it into the center. Gently squeeze the decorating bag, pulling upwards until cupcake swells slightly and the filling comes to the top.
Make the Almond Praline:
- Heat almonds, sugar, cinnamon, butter and salt in a heavy skillet over medium heat.
- Cook, stirring constantly, until almonds are toasted and sugar is completely melted and golden brown, about 15 minutes.
- Spread on aluminum foil or parchment paper and let cool completely. Break into chunks and add to the tops frosted cupcakes.
Instead of making whipped chocolate ganache, another equally delicious option is to make this Super Quick Chocolate Buttercream, which is also incredibly creamy and only takes about 5 minutes to prepare.
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