Triple Chocolate Cupcakes
This post first appeared over at Real Housemoms where I’m a contributor.
These decadent Triple Chocolate Cupcakes are filled with a creamy chocolate ganache and topped with a luscious white chocolate frosting! It’s a rich chocolate dessert recipe everyone will love.
Triple Chocolate Cupcakes
Triple Chocolate CupcakesI think we can all agree that all chocolate dessert recipes are pretty amazing but these super decadent Triple Chocolate Cupcake take the cake…pun intended. They are a combination of all three chocolates, a milk chocolate cake, a center filled with a rich, silky dark chocolate ganache, and a smooth, creamy white chocolate buttercream frosting on top. It’s probably one of the best chocolate cupcake recipes I’ve ever made!
TRIPLE CHOCOLATE CUPCAKES
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As amazing as they are these Triple Chocolate Cupcakes are actually really simple to make. They start with a box of chocolate cake mix that is doctored up with a few added ingredients to make it extra moist and fluffy. After the cupcakes have baked and cooled you cut a small core from the middle of each. You fill that hole with a creamy dark chocolate ganache made from finely chopped dark chocolate and hot heavy cream. You fill the hole right up to the top of the cupcake and smooth it over.
While the ganache cools and sets inside the cupcake you make the white chocolate frosting. Guys, this may be the best buttercream frosting I’ve ever made. It is a combination of butter, powdered sugar, and melted white chocolate and it comes out so light and fluffy. Once the frosting is ready you pipe it on top of each cupcake and then garnish with a little grated chocolate if you like.
When you bite into a Triple Chocolate Cupcake you get all three chocolates in every bite. That soft, smooth dark chocolate ganache center is so rich and decadent, and the white chocolate buttercream frosting is perfectly creamy. If you are a chocolate lover this is your dream dessert. I swear it may be the best chocolate cupcake recipe I’ve ever eaten!
What you will need to make Triple Chocolate Cupcakes:
- Muffin tin – Put your cupcakes liners in and add your batter!
- Cupcake Liners – Go with simple white or something bright and colorful.
- Icing Tip – These three icing tips will do all of the standard cupcake icing shapes.
Want more Chocolate Dessert recipes?
Chocolate Cheesecake Stuffed Strawberries
Easy Chocolate Pudding Cupcakes
Triple Chocolate Cupcakes
Chocolate Boston Cream Pie Cupcakes
Best Chocolate Fudge Recipe Ever
Raspberry Chocolate Tart
Chocolate Caramel Cheesecake Bites
No Bake Chocolate Dessert Lasagna (Lush)
Easy Ritz Cracker Toffee
Chocolate Nutella Fudge
Chocolate Mousse Truffle Shots
Chocolate Pound Cake
Red Velvet Bundt Cake with Kahlua Ganache
Flourless Black Bean Brownies
Triple Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 15.5 oz. Boxed Chocolate Cake Mix
- 3.4 oz Box Instant Chocolate Pudding Mix
- 3/4 c. Sour Cream
- 3/4 c. Vegetable oil
- 3 Eggs
Dark Chocolate Ganache
- 12 oz. Dark chocolate chips, finely diced
- 1 c. Heavy Cream
White Chocolate Buttercream Frosting
- 2 c. butter, softened
- 4 c. Powdered Sugar
- 12 oz. White Chocolate, finely chopped
- 1/2 c. Heavy Cream
Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine boxed cake mix, chocolate pudding mix, sour cream, vegetable oil, and eggs.
- Prepare a muffin pan by inserting a cupcake liner in each cup.
- Once combined pour the chocolate cupcake batter into the cupcake liners filling about 2/3 full.
- Bake for 20 - 25 minutes until you can insert a toothpick and it comes out clean.
- Remove cupcakes from oven and let them cool completely.
- Once cooled cut a small core from the center of each cupcake.
Dark Chocolate Ganache
- In microwave heat heavy cream until boiling.
- Pour heavy cream over dark chocolate and stir together until chocolate is fully melted.
- Pour dark chocolate ganache into each cupcake.
- Let ganache cool inside cupcakes until you are ready to frost.
White Chocolate Buttercream Frosting
- In microwave heat heavy cream until boiling.
- Pour heavy cream over white chocolate and stir together until chocolate is fully melted.
- Let white chocolate cool for 5 minutes.
- In a large mixing bowl cream together butter and powdered sugar until light and fluffy.
- While continuing to mix butter and sugar slowly pour in white chocolate.
- Whip until fully incorporated and light and fluffy.
- Pipe frosting onto filled cupcakes.
Nutrition
Hi would this frosting be ok to frost a cake thank
Definitely! You will love it!
The batter came our thick and it was hard to pour. I used a mixer to mix it up should I have hand stirred? Or did I need more oil?
The cake batter did not turn out to right consistency. Don’t know why since all instructions were followed exactly.
With batter like thick brownie mix, yields maybe 21 cupcakes.
Seems to be a consistent problem with this recipe as others have commented on it.
Hi Kat (great name! ;)) The batter is thick because of the pudding. It is not thin and pourable. You spoon it into the cupcake tins and it bakes up into a moist, delicious cupcake. We got 24 cupcakes out of ours but that always varies slightly depending on who is doing the filling :).
This is one of my favorite recipes. I made it for my daughters birthday and everyone loved it!
Can the icing be frozen and rewhipped to use at a future date?
Hi Aimee, yes the frosting can be stored in an airtight container in the refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring back to room temperature and re-whip before using.