Skip Nav
Harry Potter
Harry Potter's Butterbeer Made With Actual Butter and Beer
Fast and Easy
This Avocado Dressing Transforms Humdrum Salad Greens Into Something Spectacular
Fast and Easy
60+ 1-Pan Dinners That Are Ready in an Hour or Less

52 Weeks of Baking: Decadent Double Decker Chocolate Cupcakes

52 Weeks of Baking: Jimmy Only Likes Chocolate Cupcakes

Jimmy's birthday was last Friday, and to help him celebrate I offered to make a batch of cupcakes for him to take to work. These, my friends, were what I consider to be a true labor of love. I've dubbed them "Jimmy Only Wants Chocolate" Cupcakes (since he kindly asked for me not to use any sort of funny/intense flavors) however I should have called them "Oh Yeah, You Had Better Love Me" Cupcakes - because they took about 3 hours on a work night. Granted, the three hours is because I bake slow, I like to clean up as I go if possible and I enjoy measuring things etc., but still...

Anyways, BuzzSugar let me borrow a book called Cupcakes! by Elinor Klivans - who also wrote one of my favorite cookie books - and I debated over which ones to make. In the end, these ones stood out to me (the picture was beautiful, mine look nice, but not nearly as pretty as the stylized photo), and although it took hours (I essentially made 30 miniature layer cakes), it was actually one of the simplest recipes. So if you're in the mood for chocolate on chocolate topped with chocolate cupcakes, and are looking for something that will make people ooh & ahh, but really doesn't take more than just time, then check this recipe out. There are lots of pictures and details, so

Jimmy Only Likes Chocolate Cupcakes
Barely adapted from Chocolate-Covered Mint Meltaway Cupcakes in Cupcakes by Elinor Klivans (a highly recommend book!)

These measurements should make 28-32 normal sized cupcakes.

For Chocolate Sour Cream Cupcakes
6 oz unsweetened chocolate - chopped
2 cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter - at room temp
2 1/2 cups sugar
4 large eggs
1 cup sour cream
1 cup water

For Chocolate Fudge Filling
1 1/2 cup heavy whipping cream
4 tbsp unsalted butter (1/2 stick) - cut into pieces
18 oz (3 cups) semisweet chocolate chips
1 1/2 tsp vanilla extract

For Chocolate Fudge Glaze
2 1/2 cups heavy whipping cream
5 tbsp unsalted butter - cut into pieces
7 1/2 tbsp light corn syrup
4 cups semisweet chocolate chips
1 1/2 tsp vanilla extract
2 tbsp cinnamon schnapps - *see note

Make the Fudge Filling

  • In large saucepan, heat the cream and butter over low heat. Cream should be hot and butter melted, but it should not boil. Tiny bubbles should form (sorta foamy looking, but not boiling - sorry didn't have a chance to snap the pic).
  • Remove pan from heat and add in the chocolate chips. I tried to distribute them so that they were all actually in the cream. Set aside for about 30 seconds.
  • Add in vanilla and whisk until it is smooth and all of the chocolate is melted.
  • Transfer to a large bowl and stir in any flavor if desired (Jimmy likes chocolate on chocolate with chocolate, so no flavoring for us, however the book recommends 1/2 tsp of peppermint extract, but I think coffee or cinnamon would be great too). Cover and refrigerate until firm but is still soft to the touch (at least 1 1/2-2 hours).

Make the Cupcakes

  • Preheat the oven to 350F.
  • Line muffin tins with paper cupcake liners - spray with nonstick cooking spray - set aside.
  • Sift the flour, baking powder, baking soda and salt in to medium bowl - set aside.
  • Melt the chocolate until it is fully melted and smooth. I did it by placing it into a heatproof bowl on top of a pan of barely simmering water. You can use a double boiler if you have it, or the microwave. Set aside to cool slightly.
  • In a large bowl (or mixer - that's what I used) beat the butter and sugar until creamy. I did it for about 3 minutes on medium speed. You'll want to stop and scrape the sides of the bowl as you go along.
  • On low speed, add the melted chocolate in until incorporated.
  • Next turn up the speed to medium and add the eggs one at a time - making sure each one blends in fully first.
  • Add vanilla and continue to mix until the color has lightened slightly - about 1 minute.
  • Mix in the sour cream, make sure no white streaks remain.
  • On low speed, add 1/2 of the flour mixture, mix until incorporated.
  • Mix in water.
  • Mix in remaining flour mixture until it is fully mixed and the batter looks smooth.
  • Fill each paper liner 2/3 full - try to fill them all with the same amount to ensure even doneness (although, if you notice I've got one fatty in the corner). Smooth out the tops with a spatula or spoon.
  • Bake until tops fill firm and toothpick comes out clean - about 20 minutes - use this time to make the glaze. If you are baking two trays at a time, they can both go on the same rack. If there's not room, rotate pans 1/2 way through.
  • Remove from oven and let sit in pan on a wire rack for 10 minutes.
  • Next carefully put a wire rack on top of the cupcakes (in pan) and invert to release them onto wire rack. Turn the cupcakes (top side up) to cool completely.

Make Glaze - sorry no pics, but it's really similar to the filling steps

  • In large saucepan, heat the cream, corn syrup and butter over low heat. Cream should be hot and butter melted, but it should not boil. Tiny bubbles should form (sorta foamy looking, but not boiling - sorry didn't have a chance to snap the pic).
  • Remove pan from heat and add in the chocolate chips. I tried to distribute them so that they were all actually in the cream. Set aside for about 30 seconds.
  • Add in vanilla and whisk until it is smooth and all of the chocolate is melted. Add in cinnamon schnapps if desired (*note: I could taste it well when the chocolate was warm, but since these are served cold, it was hard to taste. You may want to add more to suit your tastes)
  • Set aside at room temperature until it is thick enough to spread.

Cupcake Assembly

  • Once cupcakes are completely cooled, remove paper liners and turn cupcakes upside down on wire rack.
  • Cut cupcakes in half horizontally (so that you have a top and a bottom layer). Set tops aside for now.
  • Remove filling from fridge and, using a whisk, beat the cold filling until the color lightens from a dark chocolate to a light chocolate. About 30 seconds until it has thickened a bit. Immediately spread about 2 tbsp of filling on top of each cupcake. Replace tops - the filling will quickly firm up again. Do this until all cupcakes have been assembled.
  • Now it's time to glaze the cupcakes. I wasn't patient enough (it was already laaaaate) to wait until it got to the right consistency, so when I tried to spread it on, it was still too runny. So I set a wire rack on top of a cookie sheet covered with foil (easy clean-up) and poured spoonfuls of the glaze on top and spread it around on each cupcake. Once you have them all coated set aside for about 15 minutes or until the glaze has firmed.
  • Spread a second layer of smooth glaze on to the cupcakes. This will help cover the crumb-filled first layer. If you look at my pictures though, you will see, they're only smooth on top, and are lumpy where the glaze dripped down. Not as pretty as I would have liked, but delicious.
  • Before the glaze sets sprinkle shaved chocolate on top (shave a chocolate bar with a vegetable peeler to obtain shavings).
  • Let sit for about 30 minutes to completely firm up. Serve immediately or cover & refrigerate and serve cold.


































travelsugarfairy travelsugarfairy 9 years
where's the plate from? its really pretty
mrs-rock mrs-rock 10 years
I made these for a birthday party I threw for one of my friends. They tasted SO yummy... seriously, big time chocolate fix no doubt! Some of the guests couldn't finish one (wimps). But my presentation was severly lacking. =0/ My cupcakes were very crumbly and several of them fell apart when I took them out of the paper liners, so I just tried to form them back into some kind of blob of chocolate-y goodness when I put the fudge filling in. Then I had the same problem with the consistency of my glaze in that it didn't harden very well. In the end, they were balls of gooey fudge-y goodness, but had to be eaten with a fork and a healthy chocolate addiction. Can't wait to try them again in the future!
1missy 1missy 10 years
oh my.
SweetMagicFairy SweetMagicFairy 10 years
This is THE BEST thank uuuuuuuuuu .. it looks amazing i'm sure it tasts great =D
Jennifer_2sugar Jennifer_2sugar 10 years
Goodness I need to make these! They sound very yummy yumsugar! Great recipe, thanks for posting!
A_Kat A_Kat 10 years
Oh my gosh! These cupcakes are gorgeous! Thanks for the recipe!
littlemissvixen littlemissvixen 10 years
WOW. I will make one one day.
Food Food 10 years
you guys and your berry alterations are making me drool! those variations sound great, almost makes me want to make them again!
wiciltd wiciltd 10 years
I made these cupcakes and they turned out fantastic.. instead of the middle cream part I substituted whipcream mixed with seedless raspberry jam... they dissapeared so fast! :) It was an excellent recipe thank you..
Megami76 Megami76 10 years
I finally made these last night for my Boss' birthday lunch today and yep... it really does take about 3 hours. There was enough batter to make 24 cupcakes plus a two-layer 8 inch round cake. These bad boys are sinful. I ended up changing it up just a little. I had a bag of frozen berries that I heated up and pureed, and put into both the batter, and the fudge filling. It was unbelievable. A lot of work, but worth it! :-)
Jennie Jennie 10 years
serendipitous serendipitous 10 years
Oh, my this looks like a recipe I want to make!
Food Food 10 years
Hey crispet - This recipe is for two batches of cupcakes, so you'll end up with large layers or you'll have two layers you can cut in half to do 4 layers. Also, the baking time will differ and will be much longer (depending on the type of pan you use, if you use 4 pans and have thin layers you'll want to check earlier, if they're thicker then you'll need more time). And finally, since you'll have a smaller surface area, you probably won't need to make as much glaze. Maybe 2/3 of it? You can always save the glaze for something else if you have too much. Same goes for the filling. Best luck and let us know how it turns out! Mme Hart - I haven't tried creme fraiche as a substitute, but I think the results would be great. You could also try substituting with a cup of plain yogurt too.
Mme-Hart Mme-Hart 10 years
OMG I WANT THESE!!!!!!!!!! you think that creme fraiche would work instead of sour cream. French don't really do sour cream and I use creme fraiche on fajita night...tastes very similar, it's just runnier.
yumjimmy yumjimmy 10 years
I'm the Jimmy of this article and just would wanted to say these tasted as good as they looked. I took a tray of cupcakes to work and they were gone before lunch! Thanks Yum! You're the greatest!
joyofadventure joyofadventure 10 years
looks delish! congrats since it took you so long! i have a easter pie that i do every year (except this year, i took a year off) that literally takes me all day to do, its 3 pgs of instructions!!! so i know how you feel!
ALSW ALSW 10 years
It's like a Hostess cupcake on steroids or something! And probably much, much more delicious! (And PS - I love Hostess cupcakes!)
amandasunly amandasunly 10 years
Yummy! And they look good with the dripping sides - like lava cake. Haha.
thehabra thehabra 10 years
Thanks Yumsugar!
crispet1 crispet1 10 years
Yum: I am seriously thinking of making this cake this weekend. Is there anything I should watch out for if I make this cake in cake form and not cupcake form? Thanks!
Food Food 10 years
According to google, 1 US cup = 236.588238 ml Here's a tip, in google just type in the phrase "1 cup in ml" or "1 cup in L" and you should get the right result. They've got a built in calculator. hope that helps!
thehabra thehabra 10 years
can someone help me convert this to metric?1 cup how much is that?
Food Food 10 years
You can find a cinnamon extract, or flavor the cream with cinnamon sticks during that first step. Also, another recommendation would be peppermint extract (only use a little bit it's strong, same goes for the cinnamon), lemon or orange extract (or grand marnier), shots of espresso. etc. - whatever strikes your fancy! And thanks everyone, these took a lot of time, but they were really fun to make (and actually not that difficult, just time consuming) - and healthypig, you're right, I should have sent a gallon of milk along with them!
calibabi calibabi 10 years
these look there something that can be substituted for the cinnamon schnapps?
healthypig healthypig 10 years
I was lucky enough to try one of these. It was insane - I thought I was in a "got milk" ad from the late 90s.
Halloween Desserts
Substitute Butter With Avocado When Baking
How to Frost Cupcakes Like a Rose
The Best Cheesecake Recipe
From Our Partners
Latest Food
All the Latest From Ryan Reynolds