Triple Chocolate Cupcakes

After a neck-on-neck race between the Buttermilk Cupcakes and the Triple Chocolate Cupcakes, the latter prevailed by a single vote! Thank you so much everyone for all of your votes. If you’re looking for a gooey, moist, full-on chocolate cupcake recipe: look no further! These cupcakes are chocolate heaven! Chocolate cake with bits of dark chocolate, and a milk chocolate frosting. Absolutely loved them! Rating: 4.5 out of 5.

Triple Chocolate Cupcakes recipe: adapted from 'Chocolate Graham Cracker Cupcakes' by Trophy Cupcakes, via

Ingrdients: Makes 24
- 2 cups + 2 tablespoons sugar
- 1 ¾ cups all-purpose flour
- ¾ cup + 1 tablespoon cocoa powder (not Dutch-processed)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup semisweet chocolate chunks

- Preheat oven to 350°F/180°C. Line 2 standard muffin tins with cupcake liners; set aside.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes.
- Add boiling water and stir to combine (with a spoon, not a mixer! it will splash around your kitchen). Add the chocolate chunks; set cake batter aside.
- Fill each muffin cup three-quarters full with cake batter.
- Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.
- Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Milk Chocolate Frosting recipe:

- 1 ½ cup confectioners' sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 teaspoons cocoa powder
- 1 ½ ounces milk chocolate
- 3 tablespoons milk

- In a large bowl, sift together the confectioners' sugar and cocoa; set aside.
- In a heatproof bowl above simmering water, melt the chocolate (or in a microwave). Add to confectioners' sugar mixture and add the remaining ingredients. Mix with an electric mixer for 1 minute, until a smooth frosting appears.

Any recipe that uses REAL chocolate is winner in my book!

Naked cupcakes ... blissfully cooling.

And ta-da! Ultra moist and gooey chocolate cupcakes, better known as Triple Chocolate Cupcakes!

I made a big splurge today and bought myself a Kenwood stand mixer, which I had been eyeing for ages! I'm so happy with it :D !


Great cupcakes but loove the mixer. It looks vintage. We use a kitchen aid and it is a dream!!
Lucie said…
Perfect weekend treat! Your mixer is super pretty--I have yet to find counter space for one :(
Robin said…
I love that mixer, too. I can't bake or cook for the life of me. However, I will just vicariously enjoy through your blog. Much love.

Lot-O-Choc said…
Mmmm your triple choocolate cupcakes look so good! Hehe glad you got your mixer, ive been eyeing one up for a while tee hee.
Stephanie said…
That's a beautiful mixer. Congratulations! The cupcakes look delicious. I may have to try these at home.
Ingrid_3Bs said…
Oh, it's gorgeous! Makes my plain white KA mixer ugly.
I can't ever get enough of chocolate. These look fantastic with your signature luscious swirls of frosting.
apparentlyjessy said…
Congrats on the new mixer! It is a beauty!
That's a gorgeous mixer. I love the old-fashion look it has to it.

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