I admit it...I’m a chocoholic! There’s just nothing so satisfying as the smooth richness of chocolate. Which is exactly why I created these decadent triple chocolate cupcakes.
Jump to:
While many chocolate cupcakes recipes only use cocoa powder, my recipe incorporates real melted chocolate and just a hint of coffee in the batter. But that’s not all folks! There’s also chocolate ganache filling and a light, whipped buttercream frosting. This flavor combination results in a cupcake that’s “Oh my goodness, this is heaven!”
🧾 Ingredients
Cupcakes
- All purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- Cocoa powder
- Chocolate bar *
- Unsalted butter, softened
- Canola oil
- Eggs
- Heavy cream
- Vanilla extract
- Salt
- Brewed coffee
Ganache filling
- Chocolate bar *
- Heavy cream
Frosting
- Unsalted butter
- Cocoa powder
- Confectioners sugar
- Vanilla extract
- Heavy cream
* For the chocolate in this recipe, I used a Ghirardelli 60% cacao chocolate bar, broken into small pieces.
See the recipe card below for full list of ingredients and their measurements.
🥣 Making the cupcake batter
Preheat oven to 350℉.
In a bowl, mix all dry ingredients together.
In a separate bowl or stand mixer, whisk together butter, sugar, and eggs.
Then, add remaining wet ingredients to mixer and mix together.
Finally, slowly add dry ingredients to mixer, one-third at a time, and mix just until all ingredients are combined.
Line a cupcake pan with liners and fill each about halfway with batter.
⏲️ Baking
Bake for 20-22 minutes or until toothpick comes out clean.
Place finished cupcakes on a cooling rack and let cool.
🍫 Chocolate ganache filling
In a microwave-safe bowl, break up a 4 ounce chocolate bar into small pieces and ¼ cup heavy cream. Microwave in 15-second increments, stirring between each one, until chocolate is melted and stirring together with the cream produces a thick creamy chocolate sauce.
Once cupcakes are cool, using the tip of a sharp knife, cut out part of the top-center of the cupcake and spoon the ganache filling into this space.
🥄 Chocolate frosting
Using an electric hand mixer or stand mixer, whisk all ingredients together. Fill a pastry bag with frosting and decorate cupcakes. I found the fun Halloween eyes at my local bulk bakery supply.
Enjoy your delicious triple chocolate cupcakes with friends & family!
Happy Halloween!
Love Halloween? Check out our other fun projects and delicious recipes:
Recipes
Crafts
- Easy DIY Tombstones
- Paper Mache Face
- Adorable Crochet Pumpkin
- Big Guy Spooky Decoration
- Head in a Jar
Nature
Did you make this Triple Chocolate Cupcakes recipe? Let us know in the comments below!
📝 Recipe
Boo-tifully Delicious Triple Chocolate Cupcakes
Ingredients
Cupcake Batter
- 1 ½ cups all purpose flour, sifted
- 1 ½ cups granulated sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup cocoa powder
- 2 ounce chocolate bar, melted
- 2 tablespoons unsalted butter, softened
- ⅓ cup canola oil
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup brewed coffee
Ganache Filling
- 4 ounce chocolate bar
- ¼ cup heavy cream
Frosting
- 1 cup unsalted butter, softened
- ½ cup cocoa powder
- 5 cups confectioners sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Instructions
Cupcake Batter
- Preheat oven to 350℉.
- In a bowl, mix all dry ingredients together.
- In a separate bowl or stand mixer, whisk together butter, sugar, and eggs. Then, add remaining wet ingredients to mixer and mix together.
- Finally, slowly add dry ingredients to mixer, one-third at a time, and mix just until all ingredients are combined.
- Line a cupcake pan with liners and fill each about halfway with batter.
- Bake for 20-22 minutes or until toothpick comes out clean.
- Place finished cupcakes on a cooling rack and let cool.
Ganache Filling
- In a microwave-safe bowl, break up 4 oz chocolate bar into small pieces and ¼ c heavy cream. Microwave in 15-second increments, stirring between each one, until chocolate is melted and stirring together with the cream produces a thick creamy chocolate sauce.
- Once cupcakes are cool, using the tip of a sharp knife, cut out part of the top-center of the cupcake and spoon the ganache filling into this space.
Frosting
- Using an electric hand mixer or stand mixer, whisk all ingredients together. Fill a pastry bag with frosting and decorate cupcakes.
Notes
Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Leave a Reply