Ultra-rich Triple Chocolate Cupcakes stuffed with ganache and topped with dreamy chocolate buttercream. Your sweet tooth will thank you.
So, I didn’t set out to become “the cupcake person.” You know that person—the one who shows up to every party with a tray of homemade cupcakes like they’ve got it all figured out? That wasn’t me. Honestly, most of my baking adventures started because I was avoiding folding laundry.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
But then these Triple Chocolate Cupcakes happened. I was craving something ridiculously chocolatey. Not the “grab-a-brownie-and-call-it-a-day” kind of chocolate, but something dramatic. Over-the-top. Enter: cocoa-rich cupcakes, with hidden ganache centers, and a frosting so creamy I had to fight the urge to eat it with a spoon (spoiler: I lost that fight).
Now every time there’s a birthday, potluck, or even a mildly celebratory Tuesday, people give me that look. The “sooo… are you bringing those cupcakes?” look. And you know what? I lean into it. Because these cupcakes? They deliver.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Triple Chocolate Cupcakes Recipe?
Look, I get it. Some folks are “not cupcake people.” I used to be one of them. Cupcakes felt a bit… meh. But these Triple Chocolate Cupcakes are on a different level. We’re talking layers of chocolate that hit you in waves. First, there’s the moist (sorry, had to use it) chocolate cake base that’s rich but not too sweet. Then—surprise!—a gooey bittersweet ganache filling in the center. And then that buttercream frosting… it’s not too sweet, not too dense. It’s fluffy, smooth, and actually tastes like chocolate.
It’s basically a chocolate trifecta. A chocolate hat-trick. A cupcake that wears a cape.
Ingredient Notes:
Let’s talk ingredients because if you’re going to drown in chocolate, it might as well be the good stuff:
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Dutch-Process Cocoa Powder: This isn’t the dusty can at the back of your cupboard. Get the rich, dark stuff. You’ll taste the difference.
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Bittersweet Chocolate (for Ganache & Frosting): Quality matters here. It’s the difference between “oh, this is good” and “OH MY GOSH.”
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Sour Cream: This keeps your cupcakes soft and tender. And no, Greek yogurt is not the same, but it’ll work if you’re in a pinch.
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Corn Syrup (in Ganache): Controversial? Maybe. But it makes the ganache glossy and dreamy.
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Cream Cheese (in Frosting): Balances the sweetness and gives the frosting that velvety, “eat-with-a-spoon” texture.
How To Make Triple Chocolate Cupcakes?
Step 1: Preheat and Line Your Pans
Get that oven to 350°F. Line your cupcake pan. If you’re like me and suddenly realize you’re out of liners halfway through—non-stick spray works. Not ideal, but we’re flexible.
Step 2: Cocoa Blooming Magic
Whisk cocoa powder and hot water until you’ve got a thick, dark paste. This is where the chocolate flavor starts punching. Set aside. Try not to “taste-test” it straight from the bowl. (It’s bitter, trust me.)
Step 3: Dry Mix, Nothing Fancy
Flour, baking soda, baking powder, salt—whisk them together. Easy peasy.
Step 4: Melt Butter & Sugar (Yes, Together. Stay with Me.)
Melt butter and sugar in a saucepan. It’ll feel wrong, but it’s so right. Once melted, pour it into your mixer and let it beat until it’s cooled down a bit. Add eggs, one at a time. Then vanilla. Then that chocolate paste you made earlier. Mix until it looks glossy and you have to stop yourself from face-planting into the bowl.
Step 5: Mix Dry & Sour Cream Alternately
Add your dry ingredients in two batches, alternating with sour cream. Batter will be thick, almost mousse-like. That’s exactly what you want.
Step 6: Bake Time
Scoop batter into cupcake liners (3/4 full). Bake for 18-20 minutes. Rotate the pans halfway through if you’re feeling fancy. Let them cool for 10 minutes in the pan, then onto a wire rack. Patience is key here. They smell amazing, but molten ganache is coming, and it’s worth the wait.
The Ganache Filling (a.k.a. The “Oh Wow” Moment)
Chop your chocolate (the fancy bittersweet kind). Heat cream and corn syrup until it simmers, then pour it over the chocolate. Wait 2 minutes. Stir gently from the middle out. It’ll go from “meh” to “gorgeous ganache” real fast. Chill it in the fridge, stirring every few minutes until it thickens.
Now grab a piping bag (or a Ziploc if that’s your vibe), snip the tip, and fill those cupcakes with ganache. You’ll feel like a baking rockstar. Guaranteed.
The Frosting You’ll Want to Eat Straight From the Bowl
Want To Save This Recipe?
Melt your chocolate. Cool it. In your mixer, whip butter and cream cheese until fluffy. Sift together confectioners’ sugar, cocoa, and salt (if you skip the sifting, don’t blame me when you’re eating lumps). Slowly add to the butter mix. Beat in the cooled melted chocolate and sour cream. Frost those cupcakes high. You’re not here to be modest.
Storage Options:
Room temp for 2 days in an airtight container. Fridge for up to 5 (if you somehow have restraint). Just let them come back to room temp before eating or the frosting will be sad. You can also freeze the unfrosted cupcakes, but I bet you won’t.
Variations and Substitutions:
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Semi-Sweet Chocolate Instead of Bittersweet: Slightly sweeter, still awesome.
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Espresso Powder in Batter: Mocha lovers, this one’s for you.
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Greek Yogurt Instead of Sour Cream: It’ll work, promise.
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Caramel Drizzle on Top: Now we’re talking.
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Mini Cupcakes: Because sometimes you want to eat three and call it “one serving.”
What to Serve with Triple Chocolate Cupcakes?
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Hot Coffee or Espresso: They’re chocolate’s best friend.
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Glass of Milk: Basic, but undefeated.
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Fresh Berries: So you can say it’s “healthy-ish.”
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Vanilla Ice Cream: Warm cupcake + cold ice cream = heaven.
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A Fork? Optional. (But it does feel fancy.)
Frequently Asked Questions:
Can I make these ahead?
Yes! Bake and freeze the cupcakes. Fill and frost when you’re ready to impress.
Can I skip the ganache filling?
You could, but that’s like skipping the middle of an Oreo. Just don’t.
Store-bought frosting—yay or nay?
Listen, life happens. But if you’ve got 10 extra minutes, make the frosting. It’s the difference between “good” and “where-have-these-been-all-my-life.”
Alright, friend. Are you ready to become that person who brings Triple Chocolate Cupcakes to every get-together? I hope you give them a shot. And when you do, tag me or just drop me a line—I need to know how fast they disappeared!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Triple Chocolate Cupcakes
Ingredients
For the Cupcakes:
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons coarse salt
- 1 1/2 cups 3 sticks unsalted butter
- 2 1/4 cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon plus 1 teaspoon vanilla extract
- 1 cup sour cream at room temperature
For the Ganache Filling:
- 8 ounces bittersweet chocolate finely chopped
- 1 cup plus 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
For the Chocolate Buttercream Frosting:
- 4 cups confectioners’ sugar sifted
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/4 teaspoon salt
- 12 ounces cream cheese at room temperature
- 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
- 18 ounces bittersweet chocolate finely chopped
- 1 1/2 cups sour cream
Instructions
Preparation of Cupcakes:
- Preheat the oven to 350°F (175°C). Line standard cupcake pans with paper liners and set aside.
Prepare Cocoa Mixture:
- In a small bowl, whisk together the cocoa powder and hot water until smooth. Allow to cool to room temperature.
Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Whisk to combine and set aside.
Cream Butter and Sugar:
- In a medium saucepan over medium-low heat, combine the unsalted butter and granulated sugar. Stir continuously until the butter is fully melted and the mixture is smooth. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed for 4 to 5 minutes until slightly cooled.
Incorporate Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and the cooled cocoa mixture, beating until fully incorporated.
Add Dry Ingredients and Sour Cream:
- With the mixer on low speed, add the dry ingredients in two additions, alternating with the sour cream. Mix until just combined; avoid overmixing.
Bake the Cupcakes:
- Divide the batter evenly among the prepared cupcake liners, filling each approximately three-fourths full. Bake for 18 to 20 minutes, rotating the pans halfway through baking. A toothpick inserted into the center should come out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Ganache Filling:
- Place the chopped bittersweet chocolate in a medium heatproof bowl. In a small saucepan, bring the heavy cream and corn syrup to a simmer over medium-high heat. Remove from heat and pour over the chocolate. Let stand for 2 minutes, then stir gently from the center outward until the mixture is smooth and glossy. Refrigerate, stirring every 5 minutes, until the ganache thickens to a pipeable consistency.
Fill Cupcakes with Ganache:
- Transfer the ganache to a piping bag fitted with a round decorating tip. Insert the tip into the center of each cupcake and gently squeeze to fill.
Prepare Chocolate Buttercream Frosting:
- Melt the bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and allow to cool for 20 to 30 minutes. In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, approximately 3 to 4 minutes. Gradually add the sifted confectioners’ sugar, cocoa powder, and salt, mixing until fully incorporated. Add the melted chocolate and sour cream, continuing to beat until the frosting is smooth and well-blended.
Frost and Decorate:
- Transfer the buttercream to a piping bag fitted with a large star tip. Pipe generous swirls of frosting onto the filled cupcakes, beginning at the outer edge and spiraling inward.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
