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How To Make Boo-tifully Delicious Triple Chocolate Cupcakes | Recipe

How To Make Boo-tifully Delicious Triple Chocolate Cupcakes | Recipe

In this post, you will learn how to make Boo-tifully Delicious Triple Chocolate Cupcakes and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Boo-tifully Delicious Triple Chocolate Cupcakes.

by Viana Boenzli Leave a Comment

I admit it…I’m a chocoholic! There’s just nothing so satisfying as the smooth richness of chocolate. Which is exactly why I created these decadent triple chocolate cupcakes.

Triple Chocolate Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

While many chocolate cupcakes recipes only use cocoa powder, my recipe incorporates real melted chocolate and just a hint of coffee in the batter. But that’s not all folks! There’s also chocolate ganache filling and a light, whipped buttercream frosting. This flavor combination results in a cupcake that’s “Oh my goodness, this is heaven!”

Ingredients (makes 18 triple chocolate cupcakes)

Cupcake Batter

  • 1-½ c flour, sifted
  • 1-½ c granulated sugar
  • ½ teaspoon baking soda
  • 2 teaspoon baking powder
  • ¾ c cocoa powder
  • 2 oz chocolate bar, melted
  • 2 T unsalted butter, softened
  • ⅓ c canola oil
  • 2 eggs
  • 1 c heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ c brewed coffee

Ganache Filling

  • 4 oz chocolate bar
  • ¼ c heavy cream

Frosting

  • 1 c unsalted butter, softened
  • ½ c cocoa powder
  • 5 c confectioners sugar
  • 1 teaspoon vanilla extract
  • ½ c heavy cream

Notes

For the chocolate in this recipe, I used a Ghirardelli 60% cacao chocolate bar, broken into small pieces. 

Easy Chocolate Cupcake Recipe

Preheat oven to 350℉.

In a bowl, mix all dry ingredients together. 

Triple Chocolate Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

In a separate bowl or KitchenAid stand mixer, whisk together butter, sugar, and eggs.

Triple Chocolate Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Then, add remaining wet ingredients to mixer and mix together. 

Finally, slowly add dry ingredients to mixer, one-third at a time, and mix just until all ingredients are combined.

Triple Chocolate Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Line a cupcake pan with liners and fill each about halfway with batter.

Triple Chocolate Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Bake for 20-22 minutes or until toothpick comes out clean.

Place finished cupcakes on a cooling rack and let cool.

How To Make Chocolate Ganache Filling

In a microwave-safe bowl, break up 4 oz chocolate bar into small pieces and ¼ c heavy cream. Microwave in 15-second increments, stirring between each one, until chocolate is melted and stirring together with the cream produces a thick creamy chocolate sauce.

Triple Chocolate Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Once cupcakes are cool, using the tip of a sharp knife, cut out part of the top-center of the cupcake and spoon the ganache filling into this space.

Triple Chocolate Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

How To Make Chocolate Frosting

Using an electric hand mixer or a stand mixer, whisk all ingredients together. Fill a pastry bag with frosting and decorate cupcakes. I found the fun Halloween eyes at my local bulk bakery supply.

Enjoy your delicious triple chocolate cupcakes with friends & family!

Triple Chocolate Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Happy Halloween!

Love Halloween? Check out our other fun projects and delicious recipes:

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Did you make this Triple Chocolate Cupcakes recipe? Let us know in the comments below!

Triple Chocolate Cupcakes (Photo by Viana Boenzli)

Boo-tifully Delicious Triple Chocolate Cupcakes

I admit it…I’m a chocoholic! There’s just nothing so satisfying as the smooth richness of chocolate. Which is exactly why I created these decadent triple chocolate cupcakes. This recipe uses real melted chocolate and just a hint of coffee in the batter. But that’s not all folks! There’s also chocolate ganache filling and a light, whipped buttercream frosting. This flavor combination results in a cupcake that’s “Oh my goodness, this is heaven!”

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Ingredients  

Cupcake Batter

  • 1-½ c flour, sifted
  • 1-½ c granulated sugar
  • ½ teaspoon baking soda
  • 2 teaspoon baking powder
  • ¾ c cocoa powder
  • 2 oz chocolate bar, melted
  • 2 tablespoon unsalted butter, softened
  • c canola oil
  • 2 eggs
  • 1 c heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ c brewed coffee

Ganache Filling

  • 4 oz chocolate bar
  • ¼ c heavy cream

Frosting

  • 1 c unsalted butter, softened
  • c cocoa powder
  • 5 c confectioners sugar
  • 1 teaspoon vanilla extract
  • ½ c heavy cream

Instructions 

Cupcake Batter

  • Preheat oven to 350℉.

  • In a bowl, mix all dry ingredients together.

  • In a separate bowl or KitchenAid stand mixer, whisk together butter, sugar, and eggs. Then, add remaining wet ingredients to mixer and mix together.

  • Finally, slowly add dry ingredients to mixer, one-third at a time, and mix just until all ingredients are combined.

  • Line a cupcake pan with liners and fill each about halfway with batter.

  • Bake for 20-22 minutes or until toothpick comes out clean.

  • Place finished cupcakes on a cooling rack and let cool.

Ganache Filling

  • In a microwave-safe bowl, break up 4 oz chocolate bar into small pieces and ¼ c heavy cream. Microwave in 15-second increments, stirring between each one, until chocolate is melted and stirring together with the cream produces a thick creamy chocolate sauce.

  • Once cupcakes are cool, using the tip of a sharp knife, cut out part of the top-center of the cupcake and spoon the ganache filling into this space.

Frosting

  • Using an electric hand mixer or a KitchenAid stand mixer, whisk all ingredients together. Fill a pastry bag with frosting and decorate cupcakes.

Calories: 458kcal | Carbohydrates: 51g | Protein: 3g | Fat: 29g | Sodium: 163mg | Potassium: 183mg | Fiber: 3g | Sugar: 42g | Vitamin A: 723IU | Vitamin C: 1mg | Calcium: 61mg

Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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