Marry Thompson These Life by Chocolate cupcakes are rich, moist chocolate cupcakes with a surprise Hershey’s Kiss or optional cherries in the center, topped with a glossy bittersweet chocolate ganache. Perfect for chocolate lovers, they’re ready in about 1 hour, ideal for parties or indulgent treats.
Jump to RecipeLife by Chocolate Recipe Ingredients
For the Cupcakes:
- 2 cups sugar
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1/2 cup buttermilk
- 2 large eggs
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 cup (2 sticks) butter
- 4 Tbsp. (heaping) cocoa powder
- 1 cup water, boiling
- 18 Hershey’s Kisses, unwrapped
- Canned pitted cherries (optional, 3 per cupcake)
For the Ganache:
- 8 oz. bittersweet chocolate, chopped
- 1 cup heavy cream
- 6 Tbsp. corn syrup
- 2 tsp. vanilla extract
How To Make Life by Chocolate Cupcakes
- Prepare the Pans: Preheat the oven to 350°F (180°C/gas 4). Spray 18 muffin cups with baking spray.
- Mix Dry Ingredients: In a large bowl, combine sugar, flour, and salt. Set aside.
- Mix Wet Ingredients: In a separate container, combine buttermilk, eggs, baking soda, and vanilla. Stir well and set aside.
- Prepare Chocolate Mixture: In a saucepan over medium heat, melt butter. Add cocoa powder and stir to combine. Pour in boiling water, let bubble for a few seconds, then remove from heat.
- Combine Batter: Pour the chocolate mixture over the flour mixture and stir a few times to cool. Add the buttermilk mixture and stir until fully combined.
- Fill Muffin Cups: Pour 1/4 cup batter into each muffin cup. Gently place one Hershey’s Kiss in the center of each (do not press down). Alternatively, add 3 canned pitted cherries per cup before adding batter.
- Bake: Bake for 20 minutes, or until a toothpick inserted near the edge (avoiding the Kiss or cherries) comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Ganache: In a saucepan, heat heavy cream and corn syrup over medium heat until warm but not boiling. Pour over chopped bittersweet chocolate in a bowl, add vanilla extract, and whisk until melted, smooth, and glossy.
- Finish Cupcakes: Dunk the top of each cooled cupcake into the ganache. Allow to cool and set for about 15–20 minutes before serving.
Recipe Tips
- Why not press the Kiss down? Keeping the Hershey’s Kiss centered creates a melty surprise without sinking to the bottom.
- Can I make this ahead? Bake cupcakes a day ahead and store at room temperature. Prepare ganache and dip just before serving for the best texture.
- How do I know the cupcakes are done? A toothpick inserted near the edge should come out clean; the center may be soft due to the melted Kiss or cherries.
- What if I don’t have buttermilk? Substitute with 1/2 cup milk mixed with 1/2 tsp. vinegar or lemon juice, let sit for 5 minutes.
What To Serve With Life by Chocolate Cupcakes
These decadent cupcakes pair wonderfully with:
- A scoop of vanilla ice cream for a classic dessert combo
- A hot cup of coffee or espresso to balance the rich chocolate
- Fresh raspberries or strawberries for a tart contrast
How To Store Life by Chocolate Cupcakes
Room Temperature: Store in an airtight container at room temperature for up to 2 days.
Refrigerate: Store in the refrigerator for up to 5 days due to the ganache; bring to room temperature before serving for best flavor.
Freeze: Freeze unglazed cupcakes in an airtight container for up to 3 months. Thaw at room temperature, then dip in freshly made ganache.
Life by Chocolate Nutrition Facts
Serving: 1 cupcake (1/18th of recipe)
- Calories: ~350 kcal
- Carbohydrates: ~45g
- Protein: ~4g
- Fat: ~18g
- Saturated Fat: ~10g
- Sugar: ~32g
- Fiber: ~2g
Nutrition information is estimated and may vary based on ingredients and preparation methods used.
FAQs
Yes, but the ganache will be sweeter and less intense; adjust corn syrup to 4 Tbsp. to balance consistency.
Fresh pitted cherries or dried cherries (soaked in warm water) work, or omit for a Kiss-only version.
Yes, use a mini muffin tin, reduce batter to 1 Tbsp. per cup, and bake for 12–15 minutes.
Try More Recipes:
Life by Chocolate Recipe
Course: DessertCuisine: AmericanDifficulty: Easy18
servings20
minutes20
minutes350
kcalRich chocolate cupcakes with a Hershey’s Kiss or cherries in the center, topped with a glossy bittersweet ganache, perfect for chocolate lovers.
Ingredients
- For the Cupcakes:
2 cups sugar
2 cups all-purpose flour
1/4 tsp. salt
1/2 cup buttermilk
2 large eggs
1 tsp. baking soda
1 tsp. vanilla extract
1 cup (2 sticks) butter
4 Tbsp. (heaping) cocoa powder
1 cup water, boiling
18 Hershey’s Kisses, unwrapped
Canned pitted cherries (optional, 3 per cupcake)
- For the Ganache:
8 oz. bittersweet chocolate, chopped
1 cup heavy cream
6 Tbsp. corn syrup
2 tsp. vanilla extract
Directions
- Preheat oven to 350°F (180°C/gas 4). Spray 18 muffin cups with baking spray.
- Combine sugar, flour, and salt in a bowl.
- Mix buttermilk, eggs, baking soda, and vanilla in another container.
- Melt butter in a saucepan, add cocoa, then boiling water. Bubble briefly and remove from heat.
- Pour chocolate mixture over flour, stir to cool, then add buttermilk mixture and mix well.
- Pour 1/4 cup batter into each muffin cup, add a Hershey’s Kiss or 3 cherries in the center.
- Bake for 20 minutes until set. Cool in pan for 5 minutes, then transfer to a rack.
- Heat cream and corn syrup, pour over chopped chocolate with vanilla, and whisk until smooth.
- Dunk cupcakes in ganache. Let set for 15–20 minutes before serving.
Notes
- Don’t press Kisses down to keep them centered.
- Store at room temperature for 2 days or refrigerate for 5 days.
- Freeze unglazed cupcakes for 3 months.
- Substitute buttermilk with milk and vinegar if needed.
- Serve with ice cream or coffee for a decadent treat.