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Triple Chocolate Cupcakes

Karissa Parrish (Ginger Snap)
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!
Prep Time 15 mins
Cook Time 15 mins
Cool Time 10 mins
Total Time 40 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
  • cup warm water
  • 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
  • ¼ cup 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.
Keyword chocolate ganache filled cupcakes, fudgy chocolate cupcakes, the best chocolate cupcakes, triple chocolate cupcakes