Triple Chocolate Cupcakes

I’ve always prided myself on my Bohemian sensibilities.  I like putting together Sunday dinner from an empty pantry, two sticks of celery, and a package of pudding.  I love turning mason jars into living room decor.  When one of the kids skins their knee during an afternoon walk, I take kudos for fashioning a custom tourniquette from a pink hair ribbon and three leaves of a lanata plant.  I don’t like wearing socks.  I never shave above the knee.  I’m practically a beatnik, only without the french hats  and bongo drums and illegal smoking habits and such.

Free spirited flower child. That’s me.  For years it affected the way I cooked.  I’d mix bread dough together with nothing but my bare hands and Carly Simon’s “You’re So Vain” pounding in the background to see me through.  I’d use a zero horsepower hand mixer to cream my cupcakes.  I once whisked whipping cream with bicep power. It made for  more homemade flavor, I’d say.  Whatevs. Ever since Breville sent my kitchen one of their remarkable electric stand mixers in December.  Well.  I’ve reconsidered my flower power ways.  

Because that sleek little machine has revolutionized my world.  It’s turned the messy, countertop-consuming task that was baking into a simple, clean, streamlined experience.  Who knew that you could cream eggs and sugar until they resembled whipping cream?  Who knew that buttercream frosting could go from soft to scrumptious all with the whip of an electric beater?  Who knew bread could be mixed without hands?  Allright.  You probably already knew this.  But, baking in such a way as I now do, with ingredients going into that single silver bowl, without the slightest hint of a spilling or stickiness upon the counter, it’s made me change my ways. 

New fangled technology.  It’s a good thing.  

But don’t expect me to start wearing socks anytime soon.  


Triple Chocolate Cupcakes


2/3 cup butter
1 3/4 cup brown sugar
3 eggs
1/4 cup sour cream
1 cup milk
1 1/4 cup cocoa powder
1 1/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1 1/2 cups dark chocolate chips
1 cup heavy whipping cream
1 teaspoon vanilla

1 cup white chocolate chips
2 sticks butter, softened
6 pounds powdered sugar
1 tablespoon vanilla
2-4 tablespoons milk
fresh ground sea salt


In a stand mixer, beat together the butter, brown sugar and eggs until light and fluffy. Add the sour cream and milk and beat until combined. Add the remaining ingredients, then beat together just until all ingredients are moistened. Be careful to not overbeat the batter.

Spoon into a muffin tin lined with 24 cupcake wrappers. Bake in an oven preheated to 350 degrees for 17-19 minutes, or JUST until the cupcakes spring back to the touch. Remove and cool completely, then use a small ice cream scoop to remove the center portion of each cupcake. Fill with dark chocolate filling, then frost with white chocolate frosting. Sprinkle with sea salt and chocolate sprinkles to finish.

In a medium, microwave-safe bowl, heat together the chocolate chips, cream, and vanilla. Whisk together until smooth. Spoon into the center of cooled cupcakes.

In a small microwave-safe bowl, melt the white chocolate chips just until smooth (zap for about 60 seconds, then stir until smooth. If the chips aren't melted entirely, return to the microwave for an additional 20 seconds, then stir again. This will ensure the chocolate melts, but doesn't burn).

Use a spatula to spoon the melted chips into an electric stand mixer. Add the butter and beat together until smooth and creamy. Slowly add powdered sugar and vanilla to the mix, then add just enough milk to make the frosting soft, but not runny. Frost cupcakes, sprinkle with sea salt and chocolate sprinkles for decoration and amazing flavor! Enjoy!