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    Home » Recipes » Cupcakes

    Triple Chocolate Fudge Cupcakes

    Modified: Feb 17, 2025 · Published: Jul 22, 2022 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These triple chocolate fudge cupcakes are a chocolate lovers dream! They're filled with a bittersweet dark chocolate ganache, topped with a 5 minute chocolate frosting, and has shaved chocolate sprinkled on top!

    This post is sponsored by Scharffen Berger Chocolate Maker. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!

    Triple chocolate fudge cupcakes with one sitting on a small white cake stand.

    These dark chocolate cupcakes are so light, fluffy, and filled with incredible chocolate flavor! Anything chocolate is my favorite, so when I say this is the best chocolate cupcake recipe, I mean it!

    The chocolate filling is so rich and decadent, while the chocolate buttercream is so smooth and creamy.

    Looking for more chocolate recipes? Then check out these: double chocolate baked donuts, chocolate blackberry cake, and homemade chocolate pop tarts.

    Jump to:
    • Why You'll Love These Cupcakes
    • WHAT IS SCHARFFEN BERGER CHOCOLATE?
    • Ingredients Needed
    • Instructions
    • Assembling The Cupcakes
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Cupcake Recipes
    • 📖 Recipe
    A fork cutting into a chocolate cupcake.

    Why You'll Love These Cupcakes

    • The cake is moist and soft.
    • They're filled with a creamy chocolate ganache.
    • Both melted chocolate and cocoa powder are used.
    • No mixer required; just bowls and a whisk!

    This recipe results in moist chocolate cupcakes that melt in your mouth with each bite. As the biggest chocolate fan, there is nothing better!

    Frosted chocolate cupcakes with a cocoa powder can in the background.

    WHAT IS SCHARFFEN BERGER CHOCOLATE?

    To me, it's very important to use high quality chocolate in order to create a dark and flavorful chocolate dessert such as these cupcakes.

    Scharffen Berger Chocolate is my number one chocolate brand to use in my baking because their chocolate is still made bean-to-bar. That means it's crafted on-site in Ashland, Oregon from roasting the beans to forming the bars.

    This process highlights the true flavors of the cacao, which comes through in the deep, complex, and delicious taste.

    That's why I used Scharffen Berger Dark Chocolate Cocoa Powder in the cake batter and their 70% Bittersweet Dark Chocolate Baking Bar for the ganache filling.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Flour: I used all purpose flour.
    • Scharffen Berger Dark Chocolate Cocoa Powder: This really enhances the deep and dark chocolate flavor in the cake and frosting.
    • Leavening Agents: Both baking soda and baking powder are used.
    • Milk: I used 2% milk, but you can use whatever milk you prefer.
    • Oil: You can use either vegetable oil or canola.
    • Scharffen Berger 70% Bittersweet Dark Chocolate Baking Bar: The bittersweet chocolate pairs perfectly with the dark cocoa powder.
    • Heavy Whipping Cream: This is for the ganache. Do not use heavy cream as a substitute.
    • Butter: Unsalted butter at room temperature is what you need.
    Ingredients needed: flour, sugar, egg, salt, leavening agents, milk, vanilla, water, chocolate bar, heavy cream, cocoa powder, oil, butter, and powdered sugar.

    Instructions

    Here are the step by step instructions on how to make the best chocolate cupcakes.

    Step 1: Dry ingredients. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

    A small bowl with dry ingredients and a cocoa powder can next to it.
    A large glass bowl with wet ingredients in it.

    Step 2: Wet ingredients. In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract.

    Step 3: Combine the ingredients. Add the flour mixture to the wet ingredients and whisk until combined (the batter will be thin).

    Chocolate cake batter in a bowl with a whisk.
    Cupcakes ready to be baked with the batter sitting in a muffin pan.

    Step 4: Bake. Fill the cupcake liners ½ way full and bake for 14-16 minutes. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.

    Step 5: Make the ganache. Add the chopped chocolate to a small bowl. In a microwave-safe bowl, heat the heavy cream until bubbling. Pour over the chocolate and let it sit for 3 minutes. Then whisk together until smooth.

    A small bowl with chocolate ganache and a chocolate bar sitting next to it.
    Creamy chocolate frosting in a stand mixer bowl.

    Step 6: Make the frosting. In a large mixing bowl, beat the butter on medium-high speed until smooth. Add the powdered sugar, cocoa powder, and heavy cream and mix on low speed until combined. Then increase to high speed and beat until smooth and fluffy.

    Assembling The Cupcakes

    Once the cupcakes have cooled, use a small sharp knife to carefully cut out the centers. Fill each cupcake with the ganache filling (I placed mine in a piping bag).

    Ganache filled cupcakes.
    Frosted chocolate cupcakes.

    Then, frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Add extra chopped chocolate crumbs to the top of each cupcake.

    Storage Tips

    Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

    A cupcake cut in half to reveal the ganache filling.

    Expert Baking Tips

    • Baking Pan: Prep a 12-count muffin tin with cupcake liners.
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (2 tablespoons). If you fill them any more than that the cupcakes will have large muffin tops and will risk sinking once cooled.
    • Assembling: Use a piping tip or sharp knife to carefully core out the centers of each cupcake.

    Recipe FAQs

    Can The Ganache Be Made With Chocolate Chips?

    No, use the Scharffen Berger 70% Bittersweet Dark Chocolate Baking Bar. Chocolate chips won't melt or taste the same.

    Can These Be Made Ahead Of Time?

    Yes they can. Simply make the cupcakes the night before and then make the ganache and frosting the day of. Decorate and serve!

    Frosting the top of a chocolate cupcake with homemade buttercream.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cupcake Recipes

    • A bite taken out of a moist cupcake with cupcakes in the background on a cake stand.
      Snickerdoodle Cupcakes with Cinnamon Frosting
    • Chocolate Covered Strawberry Cupcakes
    • Banana Split Cupcakes
    • A half dozen of strawberry cupcakes with fresh whipped cream.
      Strawberries and Cream Cupcakes

    📖 Recipe

    Triple Chocolate Fudge Cupcakes

    Karissa Parrish
    These triple chocolate fudge cupcakes are a chocolate lovers dream! They're filled with a bittersweet dark chocolate ganache, topped with a 5 minute chocolate frosting, and have shaved chocolate sprinkled on top!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Cool Time 10 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • Mixing Bowls
    • Stand Mixer

    Ingredients:
     
     

    Chocolate Cupcakes

    • 1 cup all-purpose flour
    • 1 cup sugar
    • ¼ cup plus 2 tablespoons Scharffen Berger Dark Chocolate Cocoa Powder, sifted
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 large egg, room temperature
    • ½ cup milk, room temperature
    • ⅓ cup warm water
    • ⅓ cup vegetable oil (or canola oil)
    • 1 teaspoon vanilla extract

    Ganache Filling

    • 4 ounces Scharffen Berger 70% Bittersweet Dark Chocolate Baking Bar (roughly chopped)
    • ½ cup heavy whipping cream

    Chocolate Frosting

    • 1 cup unsalted butter, room temperature
    • 3 cups powdered sugar
    • ½ cup Scharffen Berger Dark Chocolate Cocoa Powder, sifted
    • 6 tablespoons heavy whipping cream

    Instructions:
     

    • Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

    Chocolate Cupcakes

    • In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    • In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined (the batter will be thin).
    • Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.

    Ganache Filling

    • In a small bowl, add the roughly chopped chocolate. Set aside.
    • In a microwave-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream over the chopped chocolate and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.

    Chocolate Frosting

    • In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, cocoa powder, and heavy cream and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).

    Assemble

    • Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the ganache filling (I placed mine in a piping bag).
    • Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Add extra chopped chocolate crumbs to the top of each cupcake (optional).
    • Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

    Nutrition

    Serving: 1cupcakeCalories: 525kcalCarbohydrates: 63gProtein: 5gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 61mgSodium: 143mgPotassium: 191mgFiber: 4gSugar: 47gVitamin A: 692IUVitamin C: 0.1mgCalcium: 43mgIron: 3mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
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    Comments

    1. Lydia Hogan says

      May 09, 2023 at 10:37 pm

      5 stars
      These are incredible!!! I used Hersheys dark chocolate cocoa powder and a bar of 60% baking chocolate for the ganache. I also used one teaspoon vinegar instead of one egg. I received so many compliments and my husband and I literally saved the piping bags and licked them clean because the frosting is THAT good. The only chocolate cupcake recipe I’ll use from now on! Highly recommend.

      Reply
      • Ginger Snap says

        May 10, 2023 at 8:32 pm

        Yay!! I'm so glad these were well loved and that you were able to adapt them to your specific needs!

        Reply
    5 from 6 votes (5 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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