The Ultimate Triple Chocolate Cupcake Recipe

If you are on a quest for the ultimate dessert, this triple chocolate cupcake recipe delivers on every single front.

It combines a deeply rich cocoa sponge, gooey semi-sweet morsels baked right into the crumb, and a whipped fudge buttercream that melts instantly in your mouth.

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour

• 1/2 cup Dutch-process cocoa powder

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 large eggs, room temperature

• 1 cup granulated sugar

• 1/3 cup vegetable oil

• 1/2 cup buttermilk, room temperature

• 1 tsp vanilla extract

• 1/2 cup hot espresso (or hot water)

• 1 cup semi-sweet chocolate chips

For the Chocolate Buttercream:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups powdered sugar

• 1/2 cup unsweetened cocoa powder

• 3 tbsp heavy cream

• 1 tsp vanilla extract

• A pinch of fine sea salt

Instructions

1. Preheat and Prep: Set your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.

2. Whisk the Dry: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures no bitter cocoa lumps end up in your cake.

3. Mix the Wet: In a separate bowl, whisk the eggs and granulated sugar until slightly pale. Briskly whisk in the oil, buttermilk, and vanilla extract until completely smooth.

4. Combine the Batter: Pour the wet mixture into your dry ingredients, folding gently with a spatula. Before it is fully combined, pour in the hot espresso. Stir until the batter is smooth and relatively thin, then gently fold in the chocolate chips.

5. Bake: Divide the batter evenly across the liners, filling them about two-thirds of the way to the top. Bake for 18 to 20 minutes. A toothpick inserted into the center should come out mostly clean, with maybe a crumb or melted chocolate chip attached. Let them sit in the pan for 5 minutes before moving them to a wire cooling rack.

6. Whip the Frosting: While the cupcakes cool completely, use an electric mixer to beat the softened butter on medium-high for about 3 minutes until pale and creamy. Turn the mixer to low and gradually add the powdered sugar and cocoa powder. Once incorporated, pour in the heavy cream, vanilla, and salt. Crank the speed to high and whip for another 3 to 4 minutes until the frosting is light, airy, and fluffy.

7. Frost and Serve: Pipe or swoop a generous amount of buttercream onto each cooled cupcake. Top with extra chocolate shavings or a dusting of cocoa powder if you want to go all out.

Store these in an airtight container at room temperature for up to three days, though they rarely last that long on the counter.