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The Ultimate Triple Chocolate Cupcakes Recipe

The Ultimate Triple Chocolate Cupcakes

Moist cocoa cupcakes filled with semisweet chocolate chips and finished with creamy chocolate buttercream. This recipe makes 12 bakery-style cupcakes.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cupcakes
  • 170 g (1 1/3 cups) All-purpose flour
  • 50 g (1/2 cup) Unsweetened cocoa powder
  • 200 g (1 cup) Granulated sugar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 2 eggs Large eggs, room temperature
  • 120 ml (1/2 cup) Buttermilk
  • 120 ml (1/2 cup) Neutral vegetable oil
  • 2 teaspoons Vanilla extract
  • 120 ml (1/2 cup) Hot brewed coffee or hot water
  • 85 g (1/2 cup) Semisweet chocolate chips
Chocolate Frosting
  • 170 g (3/4 cup) Unsalted butter, softened
  • 60 g (2/3 cup) Unsweetened cocoa powder
  • 360 g (3 cups) Powdered sugar, sifted
  • 60–90 ml (1/4–1/3 cup) Heavy cream or milk
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt
  • 60 g (1/3 cup) Melted semisweet chocolate, optional

Method
 

Step-by-Step
  1. Heat the oven to 175°C (350°F) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl.
  3. In another bowl, whisk the room-temperature eggs, buttermilk, oil, and vanilla until smooth.
  4. Add the wet mixture to the dry ingredients and mix just until combined. Slowly whisk in the hot coffee or hot water; the batter will be thin.
  5. Fold in the semisweet chocolate chips, then divide the batter among the liners, filling each approximately two-thirds full.
  6. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  8. For the frosting, beat the softened butter until creamy. Add the cocoa powder, powdered sugar, vanilla, and salt, then gradually beat in the cream until light and spreadable.
  9. Beat in the optional melted semisweet chocolate until fully incorporated, then pipe or spread the frosting over the completely cooled cupcakes.

Notes

Hot coffee gives the chocolate a deeper flavor, although hot water may be substituted. Do not overmix after adding the flour, and cool the cupcakes completely before frosting. Garnish with chocolate shavings or mini chocolate chips if desired.