Triple Chocolate Cupcakes

Stuffed with a rich chocolate ganache and topped with the fluffiest chocolate buttercream, these triple chocolate cupcakes will fulfill all your chocolate fantasies.

I signed up to bring cupcakes to a baby shower at church a couple weeks ago. I knew right away I wanted to make something decadent and over the top, something the expectant mom would love to indulge in. I knew it had to be these triple chocolate cupcakes.

To say they were a hit would be an understatement. And seriously, how could they not be? That moist cupcake? That smooth ganache? That rich and fluffy homemade buttercream? These guys are literally one of the best things you’ll eat.

Don’t be intimidated by the multiple steps or the long list of ingredients. The cupcakes themselves are made with a box mix, and then enhanced with a few extra ingredients. The ganache takes only a few minutes to make and is so worth it. The ridiculously light frosting is the perfect topping.

Triple Chocolate Cupcakes

Ingredients

For the Cupcakes

1 box devil’s food cake mix
3 eggs
1/2 cup oil
1/4 cup sour cream
1/2 cup milk
2 tsp vanilla extract

For the Ganache

2 cup heavy cream
1 1/4 cup chocolate chips

For the Buttercream Frosting

2 sticks unsalted butter, softened
3 cup powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
1/3 cup milk or heavy cream

Instructions

Preheat oven to 350 degrees. In a large bowl, combine the cake mix, eggs, oil, sour cream, milk, and vanilla. Mix for two to three minutes, or until only small lumps remain. Scoop the batter into a muffin pan lined with cupcake liners. Fill each cup half to two thirds full. Bake 14-17 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Remove the cupcakes from the pan and allow them to cool on a cooling rack.

To prepare the ganache, combine the cream and chocolate chips in a large bowl. Microwave in 30 second intervals, stirring after each, until the cream and chocolate melt together and form a smooth, shiny sauce. The ganache will be thin, so you’ll need to refrigerator it for three to four hours before filling the cupcakes.

To make the frosting, cream the butter in a large bowl for two minutes, or until fluffy. Add the powdered sugar and cocoa powder one cup at a time, mixing to incorporate after each. Add the salt, vanilla, and milk or cream and mix on low just until incorporated. Increase mixer speed to medium and beat for three minutes, until the frosting is fluffy and has lightened in color.

To stuff the cupcakes, use a cupcake corer or a knife to remove a section from the middle of the cupcake; be careful not to cut through the bottom of the cupcake. Set aside the cupcake pieces and spoon ganache into the cored cupcakes. Cut part of the cupcake core off and place the top back on the cupcake. Frost stuffed cupcakes and enjoy!

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