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Moist cupcake with rich chocolate frosting and sprinkled chocolate pieces

Triple Chocolate Cupcakes

These Triple Chocolate Cupcakes feature a rich chocolate cupcake, a smooth ganache center, and a creamy chocolate frosting for a dessert that feels indulgent, elegant, and deeply chocolatey.
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Course: Dessert
Cuisine: American
Keyword: Triple Chocolate Cupcakes
Servings: 0

Ingredients

For the Cupcakes

  • 3/4 c unsweetened Dutch-process cocoa powder
  • 3/4 c hot water
  • 3 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 tsp coarse salt
  • 1 1/2 c unsalted butter
  • 2 1/4 c sugar
  • 4 large eggs at room temperature
  • 1 tbsp plus 1 tsp vanilla extract
  • 1 c sour cream at room temperature

For the Ganache Filling

  • 8 oz bittersweet chocolate finely chopped
  • 1 c plus 2 tbsp heavy cream
  • 2 tbsp corn syrup

For the Chocolate Buttercream Frosting

  • 4 c confectioners’ sugar sifted
  • 1/2 c unsweetened Dutch-process cocoa powder
  • 1/4 tsp salt
  • 12 oz cream cheese at room temperature
  • 3/4 c unsalted butter at room temperature
  • 18 oz bittersweet chocolate finely chopped
  • 1 1/2 c sour cream

Instructions

Prepare the Cupcakes

  • Preheat the oven to 350°F. Line standard cupcake pans with paper liners.
  • In a small bowl, whisk together the cocoa powder and hot water until smooth.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a medium saucepan over medium-low heat, combine the butter and sugar. Stir until the butter is melted and the mixture is smooth. Remove from the heat.
  • Transfer the butter mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed for 4 to 5 minutes, or until cooled.
  • Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Add the vanilla extract and the cocoa mixture, and beat until fully incorporated.
  • With the mixer on low speed, add the dry ingredients in two batches, alternating with the sour cream, and mix just until combined.
  • Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
  • Bake for 18 to 20 minutes, rotating the pans halfway through baking, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Ganache Filling

  • Place the chopped bittersweet chocolate in a medium heatproof bowl.
  • In a small saucepan over medium-high heat, bring the cream and corn syrup just to a simmer.
  • Remove from the heat and pour the hot cream mixture over the chocolate.
  • Let the mixture stand for 2 minutes.
  • Stir gently, beginning in the center and working outward, until the ganache is smooth and fully combined.
  • Transfer the bowl to the refrigerator and chill, whisking every 5 minutes, until the ganache thickens slightly and becomes suitable for filling.

Fill the Cupcakes

  • Transfer the ganache filling to a decorating bag fitted with a round decorating tip.
  • Insert the tip into the center of each cupcake and gently pipe ganache into the middle.
  • Repeat with the remaining cupcakes.

Prepare the Chocolate Buttercream Frosting

  • Melt the chopped bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth.
  • Remove from the heat and let the chocolate cool for 20 to 30 minutes.
  • In a bowl, sift together the confectioners’ sugar, cocoa powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed for 3 to 4 minutes, or until pale and fluffy.
  • Gradually add the sugar mixture and beat until incorporated.
  • Add the melted and cooled chocolate, then add the sour cream. Beat until the frosting is smooth and well blended.

Frost the Cupcakes

  • Transfer the frosting to a decorating bag fitted with a 1M tip.
  • Hold the piping bag about 1/4 inch above the top of each cupcake at a 90-degree angle.
  • Pipe a spiral of frosting, beginning at the outer edge and working inward.

Notes

To make these Triple Chocolate Cupcakes gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also confirm that the cocoa powder, confectioners’ sugar, bittersweet chocolate, vanilla extract, baking powder, corn syrup, cream cheese, and sour cream are labeled gluten free, since brands and manufacturing practices can vary. Because gluten-free cupcake batter can sometimes be slightly more delicate, avoid overmixing and allow the cupcakes to cool fully before filling and frosting. For anyone with celiac disease or severe gluten sensitivity, use clean bowls, mixers, liners, spatulas, decorating bags, and pans to avoid cross-contact.