Triple Chocolate Cupcakes

Triple Chocolate Cupcakes

I had a bad day, so the best way to fix it is through chocolate.

Cupcake Ingredients

  • 2-1/2 cups  milk
  • ½ pound of butter, cubed
  • 8 ounces semisweet chocolate, chopped
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

(makes ~36)

Cupcake Directions

  1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Then let it stand for 10 minutes.
  2. In a large bowl, beat eggs and vanilla; stir in chocolate mixture.
  3. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
  4. Fill cupcake tine and bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

Chocolate Glaze Filling

  • 1 1/2 cups sugar
  • 3/4 cup water
  • 6 ounces of semi-sweet chocolate chips
  • 1 cup of powder sugar


  1. In a medium saucepan over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.
  2. Remove from the heat and stir to cool and thicken slightly, about 1 minute.
  3. Add powder sugar to thicken mixture

Buttercream Ingredients

  • ½ pound of butter softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder (for chocolate)
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk


  1. Cream butter.
  2. Add powdered sugar and cocoa into the mixing bowl. Mix.
  3. Add vanilla extract, salt, and milk/cream and beat for 3 minutes.
  4. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Leave a Reply

Your email address will not be published.