These triple chocolate cupcakes are a chocolate lovers dream! They're filled with a bittersweet dark chocolate ganache, topped with a chocolate fudge frosting, and have shaved chocolate sprinkled on top!
¼cupplus 2 tablespoons Scharffen Berger Dark Chocolate Cocoa Powder, sifted
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
1large egg, room temperature
½cupmilk, room temperature
⅓cupwarm water
⅓cupvegetable oil (or canola oil)
1teaspoonvanilla extract
Ganache Filling
4ouncesScharffen Berger 70% Bittersweet Dark Chocolate Baking Bar (roughly chopped)
½cupheavy whipping cream
Chocolate Frosting
1cupunsalted butter, room temperature
3cupspowdered sugar
½cupScharffen Berger Dark Chocolate Cocoa Powder, sifted
¼cupheavy 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 liners½ 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.