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.
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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!"
π§Ύ 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.
π₯£ Making the cupcake batter
Preheat oven to 350β.
In a bowl, mix together the flour, baking soda, baking powder, cocoa powder, and salt.
In a separate bowl or stand mixer, whisk together butter, sugar, and eggs.
Then, add the melted chocolate bar, canola oil, heavy cream, vanilla extract, and brewed coffee, and mix everything 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.
β²οΈ Baking
Bake for 20-22 minutes or until toothpick comes out clean.
Place finished cupcakes on a cooling rack and let cool.
π« Chocolate ganache filling
In a microwave-safe bowl, break up a 4 ounce chocolate bar into small pieces and ΒΌ 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.
π₯ 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!
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Did you make this Triple Chocolate Cupcakes recipe? Let us know in the comments below!
π Recipe
Boo-tifully Delicious Triple Chocolate Cupcakes
Ingredients
Cupcake Batter
- 1 Β½ cups all purpose flour, sifted
- 1 Β½ cups granulated sugar
- Β½ teaspoon baking soda
- 2 teaspoons baking powder
- ΒΎ cup cocoa powder
- 2 tablespoons unsalted butter, softened
- 2 large eggs
- 2 ounce chocolate bar, melted
- β cup canola oil
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Β½ teaspoon salt
- ΒΎ cup brewed coffee
Ganache Filling
- 4 ounce chocolate bar
- ΒΌ cup heavy cream
Frosting
- 1 cup unsalted butter, softened
- Β½ cup cocoa powder
- 5 cups confectioners sugar
- 1 teaspoon vanilla extract
- Β½ cup heavy cream
Instructions
Cupcake Batter
- Preheat oven to 350β.
- In a bowl, mix together the flour, baking soda, baking powder, cocoa powder, and salt.1 Β½ cups all purpose flour, siftedΒ½ teaspoon baking soda2 teaspoons baking powderΒΎ cup cocoa powderΒ½ teaspoon salt
- In a separate bowl or stand mixer, whisk together butter, sugar, and eggs.1 Β½ cups granulated sugar2 tablespoons unsalted butter, softened2 large eggs
- Then, add the melted chocolate bar, canola oil, heavy cream, vanilla extract, and brewed coffee, and mix everything together.2 ounce chocolate bar, meltedβ cup canola oil1 cup heavy cream1 teaspoon vanilla extractΒΎ cup brewed coffee
- 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-ounce chocolate bar into small pieces and ΒΌ 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.4 ounce chocolate barΒΌ cup heavy cream
- 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, beat all ingredients together. Fill a pastry bag with frosting and decorate cupcakes.1 teaspoon vanilla extract1 cup unsalted butter, softenedΒ½ cup cocoa powder5 cups confectioners sugarΒ½ cup heavy cream
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.
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