Triple chocolate cupcake recipe
Triple chocolate cupcake recipe

Rich Triple Chocolate Cupcake, super chocolatey, moist, rich and delicious! They’re easy to make, with just a handful of ingredients. Perfect for birthday parties, gatherings, celebrations or whenever the mood strikes.

25-30 servings 20 min 45 min Easy

Ingredients

    For the cupcakes:
  • 2 ½ cups all-purpose flour
  • 4 ounces semi-sweet chocolate
  • ¾ cup unsweetened cocoa
  • ¾ cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon instant espresso dissolved in ½ cup water
  • 1 cup buttermilk
  • 1 cup canola oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • 1 cup mini chocolate chips
  • For the chocolate frosting:
  • 6 ounces unsweetened baking chocolate
  • ¾ cup skim milk
  • 6 cups powdered sugar
  • ¾ cup (1 ½ sticks) unsalted butter
  • 1 ½ tablespoons vanilla extract
  • ¾ teaspoon salt

Directions

    To make the cupcakes:
  1. Preheat oven to 350F. Line muffin pans with cupcake liners.
  2. Melt the semi-sweet chocolate in a double boiler over simmering water. Set aside.
  3. Sift the flour, cocoa, baking soda, baking powder and salt. Stir instant espresso in ½ cup water.
  4. On medium speed using a flat beater, beat oil and sugar together until smooth. Add eggs one at a time, beating enough to blend after each addition.
  5. Pour in the dissolved espresso and mix well.
  6. Mixer speed on low, add ⅓ of the dry ingredients alternating with ½ of the buttermilk. Add ½ of the remaining dry ingredients followed by the rest of the buttermilk. End with the last ⅓ of the dry ingredients. Beat only until blended. Do not overbeat.
  7. Add the melted chocolate and mix to combine. Add the vanilla extract beating just until blended.
  8. Add the mini chocolate chips and beat on low to distribute throughout the batter. Use an ice cream scoop to fill the prepared muffin pans.
  9. Bake at 350F for about 20 minutes for medium cupcakes or for mini cupcakes, about 15 minutes.
  10. Allow to cool on cooling racks for about 5 minutes then remove cupcakes from muffin pans and allow to cool thoroughly.
  11. To make the chocolate frosting:
  12. Melt chocolate in a double boiler over simmering water, stirring until smooth. Set aside to cool.
  13. In a large pot, on medium heat, bring milk to a near boil while whisking.
  14. Remove from heat and add the powdered sugar all at once. Whisk thoroughly until smooth and free of lumps. Set aside to cool.
  15. On medium speed, using a flat beater, beat butter until smooth.
  16. Add salt and mix to combine. Switch mixer speed to low and gradually pour the sugar mixture. Beat until smooth and well combined.
  17. Add the chocolate and mix well. Add vanilla extract, mix to combine.
  18. Slightly increase speed and beat frosting until smooth and shiny.
  19. pipe on frosting. Enjoy!

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