These triple chocolate cupcakes are irresistible! Light, airy chocolate cupcakes filled with chocolate ganache and topped with chocolate buttercream. A sprinkle of chocolate shavings and a chunk of milk chocolate is the perfect topping. Filling the cupcakes with chocolate ganache helps to keep the cupcakes moist.
TOOLS I USED FOR THIS RECIPE:
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Non-stick Muffin Tin – just one of those pans you need!
- White Paper Liners – a good basic muffin or cupcake liner to have on hand
The chocolate butter cream is extra fluffy!
Grocery List:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Egg whites, room temperature
- Sour cream
- Vanilla extract
- Whole milk
- Semi-sweet chocolate chunks
- Heavy cream
- Powdered sugar, sifted
- Chopped or shaved chocolate, for garnish
If the frosting is too thin?
Frosting is too thin- after mixing in all of the ingredients, slowly mix in more powdered sugar until the frosting is a good consistency.
If the frosting is too thick?
Frosting is too thick – slowly mix in more cream until you get your desired consistency.
I made my cupcakes ahead of time, how can I keep them fresh?
The best way to keep cupcakes fresh and moist until service is in a airtight container inside the refrigerator. I would recommend keeping them in a single layer so none of the cake peels off. If your cupcakes have already been frosted, than you’ll most definitely want to keep them in the fridge since this is buttercream frosting.
Can I store leftover frosting?
Any leftover buttercream frosting can be stored in an airtight container in the refrigerator for up to 2 weeks.
If you like these triple chocolate cupcakes, you’ll love…
Chocolate Snacking Cake with Peanut Butter Buttercream
Easy Carrot Cake with Cream Cheese Frosting
Cinnamon Cake with Maple Buttercream
White Chocolate Strawberry Cupcakes
Instructions for the triple chocolate cupcakes:
For the chocolate cupcakes:
Preheat oven to 350 degrees F. Line or grease a cupcake tin and set aside.
In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt, combine and set aside.
In the bowl of a stand or hand mixer fitted with a paddle attachment combine the butter and sugar. Cream together for 3-4 minutes until light and fluffy. Add in the egg white and mix in on low for another 1-2 minutes. Add in the sour cream and vanilla and mix until combined. Slowly add in the milk.
Add in the dry ingredients and mix gently until incorporated. Using a scoop, fill each cupcake tin 1/2 to 2/3 of the way full. Bake in preheated oven for 13-15 minutes. The cupcakes should be slightly firm and a toothpick inserted should come out clean. Transfer to a cooling rack and let cool completely before frosting.
For the chocolate ganache:
In a small sauce pan, heat the heavy cream over medium until warm, 3-4 minutes. Place the chocolate in a mixing bowl and pour the hot cream over the top. Stir the mixture until completely melted. Transfer to the fridge to cool completely.
Using a small pairing knife core the middle of each cupcake, careful not to cut all the way to the bottom. Fill each cupcake middle with the cooled ganache.
For the chocolate buttercream:
In the bowl of a stand or hand mixer fitted with the paddle attachment cream the butter until light and fluffy, 4-5 minutes. Add in half of the powdered sugar and beat on low to incorporate. Add in the remaining powdered sugar, repeat. Scrape down the sides of the bowl, add in the cocoa powder and salt. Mix until smooth.
With the mixer on low, slowly add in the heavy cream, once combined add in the vanilla. If desired transfer to a piping bag fitted with a desired tip. Spread or pipe the frosting on each filled cupcake. Garnish with chopped or shaved chocolate.
Enjoy immediately or store frosted cupcakes in an airtight container in the fridge until ready to serve. Leftover ganache will keep in an airtight container for up to 1 week. Leftover buttercream with keep in an airtight container in the fridge for up to 2 weeks.
Triple Chocolate Cupcakes
Ingredients:
For the chocolate cupcakes:
- 1 cup All-purpose flour
- 3/4 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 3 Egg whites, room temperature
- 1/4 cup Sour cream
- 1 tbsp Vanilla extract
- 1/3 cup Whole milk
For the chocolate ganache:
- 6 ounces Semi-sweet chocolate chunks
- 3 ounces Heavy cream
For the chocolate buttercream:
- 1 1/2 cups Unsalted butter, softened
- 5 1/2 cups Powdered sugar, sifted
- 3/4 cup Unsweetened cocoa powder, sifted
- 1 tbsp Vanilla extract
- 1/4 tsp Salt
- 6 tbsp Heavy cream, at room temperature
- Chopped or shaved chocolate, for garnish
Instructions:
For the chocolate cupcakes:
- Preheat oven to 350 degrees F. Line or grease a cupcake tin and set aside.
- In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt, combine and set aside.
- In the bowl of a stand or hand mixer fitted with a paddle attachment combine the butter and sugar. Cream together for 3-4 minutes until light and fluffy. Add in the egg white and mix in on low for another 1-2 minutes. Add in the sour cream and vanilla and mix until combined. Slowly add in the milk.
- Add in the dry ingredients and mix gently until incorporated. Using a scoop, fill each cupcake tin 1/2 to 2/3 of the way full. Bake in preheated oven for 13-15 minutes. The cupcakes should be slightly firm and a toothpick inserted should come out clean. Transfer to a cooling rack and let cool completely before frosting.
For the chocolate ganache:
- In a small sauce pan, heat the heavy cream over medium until warm, 3-4 minutes. Place the chocolate in a mixing bowl and pour the hot cream over the top. Stir the mixture until completely melted. Transfer to the fridge to cool completely.
- Using a small pairing knife core the middle of each cupcake, careful not to cut all the way to the bottom. Fill each cupcake middle with the cooled ganache.
For the chocolate buttercream:
- In the bowl of a stand or hand mixer fitted with the paddle attachment cream the butter until light and fluffy, 4-5 minutes. Add in half of the powdered sugar and beat on low to incorporate. Add in the remaining powdered sugar, repeat. Scrape down the sides of the bowl, add in the cocoa powder and salt. Mix until smooth.
- With the mixer on low, slowly add in the heavy cream, once combined add in the vanilla. If desired transfer to a piping bag fitted with a desired tip. Spread or pipe the frosting on each filled cupcake. Garnish with chopped or shaved chocolate.
- Enjoy immediately or store frosted cupcakes in an airtight container in the fridge until ready to serve. Leftover ganache will keep in an airtight container for up to 1 week. Leftover buttercream with keep in an airtight container in the fridge for up to 2 weeks.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.
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