Darker Than Your Soul Chocolate Cupcakes

Darker Than Your Soul Chocolate Cupcakes- Dark chocolate cupcake with dark chocolate ganache centre, dark chocolate icing, and a dark chocolate covered coffee bean on top.

Mood: For when you just want to curl up in a ball, cry, and shove a ton of chocolate into your face because you’re having a rough time and your soul feels lifeless and dead.
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Ah yes. The cupcake that started it all, the original inspiration for the “Eat My Feelings” line of cupcakes (see explanation here). A super rich dark chocolate cupcake for a depressed, glum, my life sucks kinda mood. This was the first mood inspired cupcake I came up with, and so obviously it had to be one of the first ones I whipped up!

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I was inspired to create this cupcake because, quite frankly, the last few months of my life have kinda sucky. Let’s just say graduating university, breaking up with boyfriend of over a year, being unemployed, and looking for a job for months kind of make for a not so fun time. And in some of my darker moments I could have used a cupcake like this! Don’t worry though, now I’m in a much better place :). Doesn’t mean I can’t make a mean cupcake though!

With dark chocolate cake, dark chocolate icing that is dyed black, a chocolate filled centre, and a chocolate coated coffee bean to give it some umpf, how can you go wrong? I don’t know about you, but when I am down in the dumps, I need an inordinate amount of chocolate to cheer me up, and I think these cupcakes do just the trick! Next time life throws you a curve ball, drown your sorrows in this dark, delectable ball of dark chocolate bliss.


So let’s start at the beginning, shall we? (Note: The recipe makes 12 cupcakes, but the pictures are of a half batch. That is why there are only six cupcakes. All ingredient amounts are for a full batch of 12.)

Make the ganache. Take the 1/4 cup of heavy cream and bring it to a boil on the stove. As soon as it starts boiling, pour it over your 3/8 cup of chocolate chips. You can use semi-sweet or dark, whatever your fancy. To be true to the cupcake’s mood, it probably should be dark chocolate, but if you want a bit sweeter filling made with semi-sweet chips then that’s up to you! Wait a minute, then stir until smooth. Let cool for 2 hours at room temperature.

Preheat oven to 350. For the cupcakes, melt 2 oz. of dark chocolate with 1/2 cup of butter. I find chopping the chocolate up in pieces helps it melt faster- just nuke it in the microwave for 30 seconds at a time, stirring in between, until it’s melted. If that scares you, you can also do it over a stove top or a double boiler- just use low heat.

Get out two bowls. In the smaller one, combine 1/2 cup cocoa powder, 3/4 cup flour, 1/2 t. baking soda, 3/4 t. baking powder, and 1/4 t. salt. Mix well. In the larger bowl combine the 2 egg,s 1/2 cup sugar, 1/4 cup brown sugar, and 1/4 t. vanilla extract (when I did it this time I accidentally added the sugar to the dry ingredients. Oops. Still came out ok.)

Now add it all together- alternate between adding the dry mix and 1/2 cup buttermilk (or regular milk with 1/2 T. of vinegar as a substitute), starting and ending with the dry mix.

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Tell me that batter doesn’t look like liquidy chocolate heaven. Yum!

Divide between the 12 lined muffin cups and pop them in the oven for 18 minutes or until a toothpick/knife comes out clean.

Ideally I would have black cupcake liners to go with the cupcake mood, but alas, my local Zehrs does not in fact carry black cupcake liners. I suppose most people don’t want black, depressing cupcake papers, they’d rather have that pastel crap. All the more reason the world needs my cupcakes! These look pretty cool though.

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Aren’t they pretty? I’m such a sucker for black and white.

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Party in the oven!

Next, take them out and let them cool.

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While they’re cooling, mix up the frosting. Take 6 T. of room temperature butter and whip it up with a mixer until light and fluffy. Then take the 2 3/4 cup of confectioner’s sugar and 2/3 cup of cocoa powder and sift it to get rid of lumps. I don’t usually sift my stuff, but today I felt fancy. If you don’t the world will not end.

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This is my “sifting station.” I should have used a bigger bowl. I made quite a mess.

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Look at all that sifted goodness! No lumps here.

Then slowly add the heavy cream, vanilla, and dry mix to the butter, alternating wet and dry. Voila, delicious chocolate icing! Then, to make it black, mix in some food colouring. I started out with a bunch of blue, then added some green and pink to make it turn black.

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Yeaaa it’s definitely dark grey. But we can pretend it’s black.

Well, a really dark grey- it’s hard to make something pitch black. Maybe someday I’ll get my hands on black food colouring. Until then dark grey will do. Use gel food colouring, not liquid, because it’s more concentrated and won’t alter the consistency as much.

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These are the food colourings I use, little colour pots I got in a cake decorating kit. Yes, they are incredibly messy.

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Yes, I am the messiest human alive. Do not make these the day before a job interview unless you want to explain the blue splotches on your hand.

If all you have is liquid, just add it and then add more sugar to make up for the extra liquid until it reaches the right consistency. Hopefully the taste won’t be altered too much.

Once the cupcakes are cool, fill them with ganache using the cone method (if you need help, check out my instructions in the Going Bananas recipe.) Then pipe the black icing on top.

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Almost done! Yes, I do realize that the black icing applied with the round tip looks a bit like a pile of poo, but that’s because life can be shitty. Deeper meanings people.

For a finishing touch, plop a little dark chocolate covered coffee bean on top. And you’re done! Time to indulge 🙂

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So good. Just. So good.

Ingredients (makes 12 cupcakes)

Cake batter:

  • 1/2 cup unsalted butter
  • 2 ounces dark chocolate
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup regular milk + 1/2 tablespoon white vinegar)


  • 2 3/4 cup confectioner’s sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 tablespoons unsalted butter at room temperature
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Chocolate ganache

  • 1/4 cup heavy whipping cream
  • 3/8 cup (3 oz) dark chocolate

12 dark chocolate coated coffee beans for garnish (optional)

Brief Instructions: 

First make the ganache by boiling the 6 T. heavy cream. When boiled, pour over the 3/8 cup of dark chocolate, let sit for a minute, and then stir. Let cool for 2 hours at room temperature.

Preheat oven to 350. Melt 1/2 cup of butter with 2 ounces of dark chocolate, mix together. Set aside.

Get out 2 bowls. Mix the dry ingredients in the smaller bowl- 3/4 cup flour, 1/2 t. baking soda, 3/4 t. baking powder, and 1/4 t. salt. In the other bowl, combine 2 eggs, 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1 teaspoon vanilla extract. Then mix all together, alternating between adding dry mix and 1/2 cup of buttermilk until all combined. Pour into muffin cups, and bake for 18 minutes/until a toothpick comes out clean.

For the icing- whip up the 6 T. butter. Sift the 2 3/4 cups powdered sugar and 2/3 cocoa powder, then add slowly to the butter, alternating with 6 T heavy cream and 1 teaspoon vanilla. Once well combined, add some blue, green, and red gel food colouring until you achieve a dark grey/black colour.

Once cupcakes are cool, cut out a cone from the center and fill the hole with ganache. Replace the cone on the cupcake and pipe on icing. Add a coffee bean for garnish. And you’re doneskis!

Recipe adapted from Sally’s Baking Addiction.


Going Bananas Cupcakes

Going Bananas Cupcakes: Banana cupcake with chocolate ganache filling, peanut butter icing, chocolate drizzle, and a banana chip on top.

Mood: For when you’re stressed out, feeling silly, or a little bit crazier than normal, and life is making you go bananas!going bananas (21)

Wow, it’s been almost exactly a year since I’ve last posted on this blog! That is ridiculous and unacceptable. I have baked since then, I guess I just got too lazy to post on the internet! Well that shall soon change. I have a few recipes that I can post from the last year, stay tuned.

So what inspired this long overdue return to the blogosphere? You see, I was chatting with a friend of mine and a new idea was born. An idea for a bakery which has cupcakes based on your mood. If you’re having a crappy day, you probably want to console yourself with baked goods, but do you want a cheery, fluffy, pink cupcake? NO! You want a cupcake that matches the darkness of your insides. So naturally you would come to “Eat Your Feelings Bakery” and buy a “Darker than Your Soul Chocolate cupcake” (Recipe coming soon!).

Consequently, for the last little bit I’ve been brainstorming different cupcakes that are inspired by moods. This cupcake is the first- “Going Bananas,” a banana cupcake with chocolate ganache filling, peanut butter butter cream icing, chocolate drizzle, and a banana chip for garnish. This cupcake is for when you feel like you’re going a little bit crazy, maybe you’re super stressed, maybe you just feel a little silly that day. Whatever is making you feel bananas, this cupcake is for you!

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Possible variation- if you’re lazy and don’t feel like cutting little cones out of every cupcake, which is probably a reasonable use of your time, just skip the ganache and throw some chocolate chips in the batter.


First prepare the ganache I always forget to do this ahead of time then have to wait an unneccessary amount of time for it to cool down. You think I’d learn. So for the ganache, take the 1/4 cup of heavy cream and bring it to a boil on the stove. As soon as it starts boiling, pour it over your 3/8 cup of chocolate chips. Wait a minute, then stir until smooth. Let cool for 2 hours at room temperature.

Preheat the oven to 350.

Get out 2 mixing bowls. First, mix the 1 c. flour, 1/2 T baking powder, and pinch of salt in the smaller bowl (if one is smaller). Use the bigger bowl for the wet ingredients because you’ll be adding everything to them. I always forget this and end up juggling my bowls or dirtying more than necessary. Anyway, then beat together the 5 T. of butter and 1 cup of sugar for a few minutes, until light and fluffy. Continue beating, and add the eggs one at a time. Lastly add the mashed banana. Alternate adding the flour mixture and butter milk to the batter, starting ending with the flour (I usually do flour, buttermilk, flour, buttermilk, flour).

Spoon the batter into lined muffin tins. Because I am a beautiful genius, I checked if we had cupcake liners but not how many we had. We had 3. So I improvised with some parchment paper- if you wish to do this method, just take parchment paper, cut into roughly 5 inch squares, and push down into the cupcake tin. It’s hard to make it stay down and parchment paper is not the most cooperative, so I would suggest using cupcake liners.

The cupcakes, ready to go in the oven and be baked!

The cupcakes, ready to go in the oven and be baked!

Bake for 20-22 minutes at 350, until a toothpick comes out clean.

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Cupcakes! All done baking. Mine did not rise very much, not quite sure why. I may need to add more baking powder next time. Still delicious though!

After your cupcakes are done, let them cool. While they’re cooling, make the icing. Blend 1 cup peanut butter and 5 tablespoons butter until smooth and fluffy, about 3 minutes or so, scraping down the sides as necessary. When smooth, add the 1 cup confectioner’s sugar gradually, along with the 1 1/2 t. of vanilla extract. Once that is all combined, add the 4 T of heavy cream, and voila! You have the most delicious icing known to mankind. Seriously so good.

The icing. Yes that is a finger indent where I scooped out some icing. Nobody's perfect.

The icing. Yes that is a finger indent where I scooped out some icing. Nobody’s perfect.

Now comes the fun part- putting it all together! Best. So we’re going to fill the cupcakes using the cut out method. Cut out a little cone from the top of a cupcake by inserting a knife by the edge at an angle, and slowly cutting around in a circle.

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This is how you cut the cone out.

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Look! A hole in which we can put delicious chocolate filling.

Now to fill the hole. Get your ganache and spoon an amount into the hole. I like to fill it right up to the top- who cares if the cone doesn’t fit back in perfectly? You’re covering the top with icing. No one can see it. Make it messy! So after filling, set the cone back on top- don’t push down too hard so the chocolate goes everywhere except for inside the hole. That would be ridiculous. Let it pop up a bit.

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Fill er up!

Mmmm chocolate oozing out the sides. So good.

Mmmm chocolate oozing out the sides. So good.

Now for the icing! Put some of that delicious peanut buttery goodness into a piping bag with a star tip. Or, if you’re cheap and unfancy a plastic bag with a hole cut out the tip works in a pinch. Or use a knife and spread it, no judgement. Just put the icing on the cupcake! If you’re like me, you’re afraid to pipe on too much icing in case you run out for the last few, and then have leftover icing. What does one do with leftover icing? Not sure. So just go nuts and don’t have leftover!

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Ready to pipe!

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All iced up.

And lastly, the finishing touches. Chocolate drizzle. I had a ridiculous amount of leftover ganache (I posted the ingredients for half of the amount I made) so I just microwaved a little bit of the leftover and drizzled it over with a spoon. If you don’t have leftover ganache or didn’t do the ganache, melt some chocolate in the microwave or on the stove and drizzle. Lastly, add a banana chip to each to remind you that these are indeed banana peanut buttery chocolate deliciousness, and you’re done! Going Bananas for these cupcakes 😉

So delicious. I think I'm going to declare this mission successful.

So delicious. I think I’m going to declare this mission successful.

Ingredients (Makes 12 cupcakes)

Cake Batter:

  • 1 cup flour
  • 1/2 tablespoon baking powder
  • pinch of salt
  • 5 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup butter milk (substitute: put 1/2 T of vinegar n the measuring cup and fill it up the rest of the way with the milk, stir around a bit. Buttermilk!)
  • 2 cup mashed ripe bananas (about 1/2 cup)

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • 5 tablespoons butter, at room temperature
  • 1 cup confectioners sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Chocolate Ganache

  • 1/4 cup heavy whipping cream
  • 3/8 cup chocolate chips

12 dried banana chips for garnish

Brief Instructions:

First prepare the ganache- boil 1/4 cup of heavy whipping cream on the stove in a small pot. When it boils, pour it over the 3/8 cup of chocolate chips. Wait a minute for the chocolate to melt, then stir until smooth. Let sit at room temperature for 2 hours.

Preheat the oven to 350 F.

Get out 2 mixing bowls. In the smaller one, combine 1 cup of flour, 1/2 T baking powder, and pinch of salt. In the other bowl, use a mixer to whip up the 5 T of butter and 1 cup of sugar until fluffy, a few minutes. When fluffy, add 2 eggs one at a time. Then add the 2 mashed bananas and mix more. Add the flour mixture and buttermilk in alternating steps, beginning and ending with the flour. Fill lined cupcake pan, distributing the batter between 12 cupcakes. Bake for 20-22 minutes until a toothpick comes out clean. Let cool on a wire rack.

For the frosting, whip together 1 cup peanut butter and 5 T butter until smooth and fluffy, approx 3 minutes. Then add the 1 cup of confectioner’s sugar gradually, along with the 1 1/2 t of vanilla extract. Lastly, add the 4 T of heavy cream.

Cut a cone into the top of each cupcake. Fill the hole with the ganache and put the cone back in the top of the cupcake. Pipe icing. Take leftover ganache or some melted chocolate and drizzle over the cupcakes. Add a banana chip to each for garnish. The end!

For storage (if any cupcakes make it there), I usually store in the fridge just cause, but let them warm to room temperature before eating, otherwise the texture of the icing is like butter and no one wants to eat a stick of butter.

Cupcake recipe was adapted from Annies Eats and the frosting from Sally’s Baking Addiction.