These triple chocolate fudge cupcakes are a chocolate lovers dream! They're filled with a rich and decadent dark chocolate ganache and are topped with a 5 minute chocolate frosting. This is such an easy cupcake recipe where a deep chocolate flavor is tasted with every bite!
Home baker, Lydia, says: These are incredible!!! I used Hersheys dark chocolate cocoa powder and a bar of 60% baking chocolate for the ganache. The only chocolate cupcake recipe I’ll use from now on! Highly recommend.
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.
As a home baker that loves of all things chocolate, I have been experimenting with chocolate cupcakes for 7+ years now.
Along with these chocolate fudge cupcakes, I also really love these Oreo chocolate cupcakes and Reese's peanut butter chocolate cupcakes.
Why You'll Love These Cupcakes
- Easy chocolate cake recipe. These cupcakes are inspired by my classic chocolate cupcakes. It takes just 5 minutes to prep the cupcake batter too!
- Rich triple chocolate flavor. Chocolate cupcakes, chocolate ganache filling, and chocolate buttercream frosting gives these cupcakes an intense chocolate flavor.
- Silky smooth ganache. Each cupcake is filled with a homemade dark chocolate ganache that requires just 2 ingredients. This adds even more richness!
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Ingredients For Easy Triple Chocolate Cupcakes
- Flour: I used all purpose flour.
- Cocoa Powder: My go-to cocoa powder is dutch-processed, specifically Hershey's Special Dark or Ghirardelli. You can most definitely use natural cocoa powder too.
- Milk: I used 2% milk, but you can also use whole milk, buttermilk, of whichever type you prefer.
- Oil: Use either canola or vegetable oil.
- Dark Chocolate Baking Bar: Use a high quality chocolate bar. My go-to is Ghirardelli 60% or cacao or 72%. Avoid using chocolate chips if possible.
- Heavy Whipping Cream: This is for the ganache. Do not use heavy cream as a substitute.
See the recipe card for the full ingredients list and the exact amounts.
How To Make The Best Triple Chocolate Cupcakes
Step 1: In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: In a large bowl, whisk together the milk, oil, warm water, egg, and vanilla extract.
Step 3: Add the flour mixture to the wet ingredients and whisk just until combined.
Step 4: Fill the cupcake liners a little more than ½ way full and bake for 16-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean.
Step 5: 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.
Step 6: Beat the butter on high speed until smooth and creamy.
Add the powdered sugar, cocoa powder, and heavy whipping cream and mix on low speed until combined.
Step 7: Then increase to high speed and beat until smooth and fluffy.
Karissa's Pro Tip: For an even deeper chocolate flavor, top these cupcakes with my best chocolate cream cheese frosting!
How To Fill Cupcakes With Ganache
Step 8: Once the cupcakes have cooled, use a small sharp knife to carefully cut out the centers of each cupcake.
Fill each cupcake with the ganache filling (I placed mine in a piping bag).
Step 9: 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 or your favorite sprinkles!
Storing & Freezing
Storing: Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Freezing: To freeze, I like to individually wrap each cooled cupcake in plastic wrap and then place them into a freezer-safe bag. Keep frozen for up to 2 months.
Professional Home 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.
- Combining Ingredients: Be careful not to overmix the batter. Whisk just until the flour is combined.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, filling them a little over ½ way full (exactly 3 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
It can but it won't result in a smooth and velvety consistency like using a high-quality chocolate bar.
Yes they can. Simply make the cupcakes the night before and then make the ganache and frosting the day of. Decorate and serve!
Along with a classic chocolate buttercream, I also like peanut butter buttercream frosting, salted caramel frosting, and a fresh strawberry buttercream on my chocolate cupcakes.
You can use whichever one you prefer. I personally use dutch-processed cocoa powder, specifically Hershey's Special Dark or Ghirardelli. But, you can also use natural cocoa powder. You can also use black cocoa powder, like I did with these black velvet cupcakes.
More Chocolate Cupcake Recipes
📖 Recipe
Triple Chocolate Fudge Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Stand Mixer
Ingredients:
Chocolate Cupcakes
- ¾ cup all-purpose flour
- ¾ cup sugar
- 6 tablespoons cocoa powder I used dutch processed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil (or canola oil)
- ⅓ cup warm water
- 1 large egg
- 1 teaspoon vanilla extract
Ganache Filling
- 4 ounces 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 cocoa powder I used dutch processed
- 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 powder, baking soda, and salt.
- In a large bowl, whisk together the milk, oil, warm water, egg, and vanilla extract. Add the flour mixture to the wet ingredients and whisk just until combined (the batter will be thin).
- Fill the cupcake liners a little more than ½ way full (exactly 3 tablespoons) and bake for 16-20 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.
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.
Yay!! I'm so glad these were well loved and that you were able to adapt them to your specific needs!