Triple Chocolate Cupcakes
These triple chocolate cupcakes are packed with TONS of chocolate flavor. They’re filled with chocolate ganache and frosted with delicious chocolate buttercream. Made with simple ingredients, this easy recipe will soon be your go to whenever you’re craving a chocolatey treat.
WHat Makes these cupcakes so perfect?
01. Moist and fluffy chocolate cake
This cupcake batter comes from our Chocolate Ganache Cake which is one of our most popular recipes! This recipe uses ingredients like buttermilk and dutch process cocoa powder making each bite super moist and packed with chocolate flavor.
02. Silky, smooth chocolate ganache
These cupcakes are filled with a two-ingredient chocolate ganache that takes them to the next level.
03. Rich chocolate buttercream
What’s a cupcake without buttercream frosting?! We’ve tested so many buttercream frosting recipes and have come up with the perfect, light buttercream packed with chocolatey goodness!
Special Equipment
- Stand Mixer: We used a Kitchen Aid stand mixer paired with the paddle attachment to make the buttercream. The paddle attachment incorporates air into the buttercream as it beats which is what makes it light and fluffy.
- Cupcake corer: Using a corer is not necessary but it allows you to have evenly sized holes for the filling.
- Piping bags and piping tip: We use Wilton piping bags and tips for frosting and filing the cupcakes.
Watch how we made them:
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Triple Chocolate Cupcakes
Ingredients
- 1/3 cup unsalted butter, softened
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup buttermilk*
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1½ tsp baking powder
- 1/2 tsp salt
Chocolate Ganache Filling
- 1/2 cup chopped chocolate
- 1/2 cup heavy cream
Chocolate Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup cocoa powder, sifted
Instructions
- Whisk together the butter, vegetable oil, granulated sugar, and brown together until smooth. Add the eggs one at a time, whisking between each addition. Add the vanilla and mix.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Fold in 1/2 of the dry ingredients into the batter. Then add the buttermilk and fold until combined. Finally, fold in the remaining half of dry ingredients until no more streaks of flour remain. Be careful not to overmix.
- Spoon the batter into cupcake liners filling 2/3 of the way full. Bake at 350°F for 18-20 minutes.
- While baking, prepare the chocolate ganache filling by heating up the heavy cream just until hot. Do not allow it to boil. Pour the hot heavy cream into a bowl of chopped chocolate. Cover and let sit for 5 minutes. Then whisk until smooth. Set aside.
Buttercream
- Using a stand mixer with the paddle attachment, cream the butter until smooth, about 3-5 minutes. Add the sifted powdered sugar 1 cup at a time and bear until light and fluffy, about 5 minutes.
Fill and Frost
- After the cupcakes have completely cooled, it's time to fill. Use a sharp knife or a cupcake corer to make a circle and remove the center of each cupcake. Using a spoon or a piping bag, fill each cupcake with the chocolate ganache. Be careful not to over fill.
- Fill a piping bag with the buttercream and frost each cupcake. Serve and enjoy!
