Decadent Triple Chocolate Cupcakes

Need a special sweet treat for you Valentine? Look no further. These triple chocolate cupcakes are insanely rich and delicious.

These triple chocolate cupcakes are ridiculously indulgent, easy to make and intensely chocolatey. With moist chocolate cupcakes, a luxurious chocolate fudge sauce and rich chocolate buttercream frosting, these cupcakes are without doubt one of the best chocolate desserts out there. (If I do say so myself.)

You know how people say that “less is more”? Yeah, definitely not when it comes to chocolate. I mean, seriously, if you have the option to have just chocolate cupcakes (although… is there such a thing as “just” chocolate cupcakes?) or these EPIC triple chocolate cupcakes… Let’s be honest: the choice is 100% obvious.

Also, these might actually be quadruple chocolate cupcakes, if you count the chocolate shavings… but that felt like false advertising, so triple it is. Don’t worry, we’ll get to quadruple too, eventually. And, dare I say it… quintuple?

The three chocolate elements of these chocolate cupcakes are each delicious and amazing on their own – but put them together, and magic happens. That is: chocolate magic, which is the best kind there is.

First, we have the moist, soft and mouth-watering chocolate cupcakes themselves, which just so happen to also be gluten free. (If you don’t have that particular dietary requirement, you can totally make these with normal wheat flour.)
Next up: the chocolate fudge sauce filling. This this deserves a crown and a scepter… and probably its own holiday. It’s simply to die for and I could eat it by the spoonful. It has previously made an appearance in the triple chocolate pop tarts recipe and the s’mores pop tarts recipe – and it’s freaking amazing every single time.

Finally, the chocolate buttercream frosting. It’s luxurious, rich, smooth, velvety and all the other superlatives and drool-worthy adjectives you can think of. It’s my go-to chocolate frosting (I’ve used it before in my ultimate gluten free chocolate cake) and I will never ever ever not want to eat it. Seriously, you need to make it.

Aside for being almost too delicious for their own good, these triple chocolate cupcakes are also super easy to make. Which is, of course, always a good thing, especially if the results look THIS GOOD.

As far as cupcakes go, I don’t think it gets much better then this. Unless, of course, you don’t like chocolate… in which case: (a) you probably won’t like these, and (b) is there even such a thing as “don’t like chocolate”?!?!

But anyway, I hope you make these wonderful triple chocolate cupcakes because they are just plain amazing, and such amazingness required to be shared, enjoyed and savoured. So get baking, friends!

Click HERE for the fudge sauce recipe.

Decadent Triple Chocolate Cupcakes

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• Author: Katarina Cermelj
• Total Time: 1 hour 5 minutes
• Yield: About 24 cupcakes 1x

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Ingredients

Units USM Scale 1x2x3x

For chocolate cupcakes:

• 3 medium eggs, room temperature
• 6 tablespoons yogurt or sour cream
• 3/4 cup + 1/2 tablespoon (190 ml) milk, room temperature
• 3 teaspoons lemon juice
• 3 1/3 cups (400 g) plain gluten free flour blend (rice, potato, and maize flour base with no added xanthan gum)
• 3/8 cup (45 g) cocoa powder
• 3/4 teaspoon xanthan gum
• 3 teaspoons baking powder
• 1 7/8 cups (375 g) granulated sugar
• 1/2 teaspoon salt
• 3 sticks (339 g) unsalted butter, softened
• 5 1/3 oz (150 g) dark chocolate, melted

For chocolate fudge sauce:

• 5 oz (140 g) dairy-free dark chocolate chips or finely chopped dark chocolate
• 1/3 cup (80 ml) full-fat coconut cream
• 1 tablespoon golden syrup or maple syrup

For chocolate buttercream frosting:

• 6 sticks (680 g) unsalted butter, softened
• 4 cups (480 g) powdered / icing sugar
• 1 cup (120 g) cocoa powder
• 1/4-1/2 teaspoon salt
• 10 1/2 oz (300 g) dark chocolate, melted and cooled to room temperature

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Instructions

For chocolate cupcakes:

1. Pre-heat the oven to 355°F (180°C) and line a cupcake tin with liners.
2. In a small bowl, mix together the eggs, yogurt or sour cream, milk, and lemon juice. Set aside.
3. Sift together the gluten free flour blend, cocoa powder, xanthan gum, and baking powder. Add the sugar and salt and mix well.
4. Add the softened butter to the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer, beat until pea-sized pieces form.
5. Add the milk-and-egg mixture and whisk until you get a smooth batter.
6. Add the melted chocolate and whisk until evenly incorporated.
7. Divide the batter evenly among the cupcake cases, filling each about 3/4 full.
8. Bake at 355°F (180°C) for about 20 minutes, or until a toothpick comes out clean. Allow to cool completely.

For chocolate fudge sauce:

1. Place the chocolate in a heat-proof bowl. Heat the coconut cream and golden syrup in a small saucepan over medium heat until it just begins to simmer.
2. Pour over the chocolate and let sit for 1 minute, then stir from the center outward until the sauce is smooth and glossy.
3. Allow to cool until thick enough to pipe or spoon, but still soft. (Refrigerate briefly if needed.)

For chocolate buttercream frosting:

1. Beat the butter with a stand or hand mixer for 2–3 minutes until pale and fluffy.
2. Add the powdered sugar and beat for a further 5 minutes.
3. Add the cocoa powder and salt and beat until evenly distributed.
4. Add the melted and cooled dark chocolate and beat until you have a rich, fluffy, evenly colored frosting.

Assembling the cupcakes:

1. Use an apple corer or a piping nozzle turned upside-down to create a hole in the center of each cooled cupcake. Fill with the chocolate fudge sauce.
2. Pipe the chocolate buttercream frosting on top using a piping nozzle of your choice.
3. Sprinkle with chocolate shavings or sprinkles. The cupcakes keep well in a closed container in a cool dry place for 2–3 days.

Notes

The fudge sauce filling is what makes these special — be generous with it. If the sauce sets too firm before you fill the cupcakes, give it a very brief warm in the microwave (5–10 seconds) to loosen it.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Baking, Cake

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