Description
Indulge in these decadent Triple Chocolate Fudge Cupcakes featuring moist chocolate cupcakes filled with rich dark chocolate ganache and topped with a creamy cocoa buttercream frosting. Perfect for chocolate lovers looking for a luscious and elegant treat.
Ingredients
Chocolate Cupcakes
- ¾ cup all-purpose flour
- ¾ cup sugar
- 6 tablespoons cocoa powder (dutch processed)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil (or canola oil)
- ⅓ cup warm water
- 1 large egg
- 1 teaspoon vanilla extract
Ganache Filling
- 4 ounces 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 cocoa powder (dutch processed)
- 6 tablespoons heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, whisk together the milk, vegetable oil, warm water, egg, and vanilla extract until smooth.
- Make Batter: Gradually add the dry ingredient mixture to the wet ingredients, whisking gently just until combined. The batter will be thin, but do not overmix.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each a little more than half full (approximately 3 tablespoons). Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Ganache Filling: Place the roughly chopped dark chocolate in a small bowl. Heat the heavy whipping cream in a microwave-safe bowl until bubbling (about 30-45 seconds), then pour it over the chocolate. Let it sit for 3 minutes before whisking until smooth. Allow ganache to cool to room temperature.
- Make Chocolate Frosting: Using a stand mixer with the paddle attachment, beat the room-temperature butter on high speed until creamy (1-2 minutes). Add powdered sugar, cocoa powder, and heavy cream, mixing on low until combined. Increase speed to high and beat until light and fluffy (1-2 minutes).
- Assemble Cupcakes: Once cupcakes are cool, use a piping tip or small sharp knife to carefully cut out the centers without cutting through the bottom. Fill the cavities with the cooled ganache using a piping bag.
- Frost Cupcakes: Pipe the chocolate frosting on top using a piping bag fitted with a Wilton 1M tip or your preferred design. Optionally, sprinkle extra chopped chocolate crumbs on top for garnish.
- Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- Ensure the ganache cools completely before filling to prevent it from melting the cupcakes.
- The batter will be thin; this is normal and results in a moist cupcake.
- Use dutch processed cocoa powder for a richer flavor in both cupcakes and frosting.
- You can substitute vegetable oil with canola oil for a neutral taste.
- For best results, use room temperature butter for frosting for smoother texture.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
- Use a sharp knife or piping tip carefully when hollowing centers to avoid breaking the cupcake base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
