Ingredients:
- For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated 1 sugar 1. sakethebake.com sakethebake.com
- 1/2 cup vegetable oil
- 1/2 cup melted unsalted butter.
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate chips.
- For the Chocolate Ganache Filling (Optional):
- 4oz Dark chocolate chopped.
- 4oz heavy cream.
- For the Chocolate Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 4 oz melted dark chocolate.
- 3 tablespoons heavy cream.
- 1 teaspoon vanilla extract.
- White chocolate chips or shavings for garnish.
Instructions:
1. Prepare the Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, combine sugar, vegetable oil, and melted butter. Beat until combined. Add eggs one at a time, beating well after each addition.
- In a small bowl, whisk together buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the milk chocolate chips.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
2. Prepare the Chocolate Ganache Filling (Optional):
- Place the chopped dark chocolate in a heat proof bowl.
- Heat the heavy cream in the microwave until hot, but not boiling.
- Pour the hot cream over the chopped chocolate, and let it sit for a minute.
- Stir until smooth. Refrigerate for 30 minutes to thicken.
- Once thickened, you can core out the center of the cooled cupcakes, and fill them with the ganache.
3. Prepare the Chocolate Buttercream:
- In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar and cocoa powder, beating on low speed until combined.
- Add the melted dark chocolate, heavy cream, and vanilla extract. Beat on medium-high speed until light and fluffy.
4. Assemble the Cupcakes:
- If using, core out the center of the cooled cupcakes and fill with the chocolate ganache.
- Frost the cupcakes with chocolate buttercream.
- Garnish with white chocolate chips or shavings.
Tips for Success:
- Use good-quality cocoa powder and chocolate for the best flavor.
- Don’t overmix the batter, as this can result in tough cupcakes.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- When melting chocolate, do so in short bursts in the microwave, or over a double boiler, to prevent burning.
Enjoy your delicious Triple Chocolate Cupcakes!