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.  

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Triple Chocolate Cupcakes

Ingredients:

FOR THE 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

FOR THE DARK FUDGE FILLING:
1 1/2 cups dark chocolate chips
1 cup heavy whipping cream
1 teaspoon vanilla

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

Directions:

FOR THE CUPCAKES:
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.

FOR THE FILLING:
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.

FOR THE FROSTING:
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!

12 Responses to “Triple Chocolate Cupcakes”

  1. jenn wilmer says:

    These look sooo good!!!! I’m wondering though, the white choc. frosting calls for 6 pounds of powdered sugar??? How much frosting does this make?

    I will be making this soon!!!! Love your site!

  2. I’m nowhere near bohemian…I love glitter and my iPod way too much for that!! But I like the IDEA of being bohemian…just lack the skill to pull it off.

    These cupcakes look AMAZING….I want one so badly.

  3. You had me at Triple Chocolate…

  4. YIKES! Thanks for cathcing that! It’s 6 CUPS of powdered sugar, not 6 pounds. As soon as I get to a computer (leaving this comment via cell phone), I’ll change that info. Sorry!w

  5. Yum! I like the addition of white chocolate frosting. I think a dark or milk chocolate frosting would be too much.

  6. Jessica says:

    These look delightful! I will have to make them! This recipe comes at a perfect time when I have some mini chocolate cupcakes frozen, and I was going to frost them in the next couple days for a lunch get together. I will definitely use the chocolate filling, great idea!

  7. Wow, these look amazing! Anything with chocolate x2, 3, or higher is perfect for me :)

  8. Tiffany Abbott Fuller says:

    Oh my goodness… these look so delicious. I can’t wait to try them! :)

  9. jas says:

    WOW decadence overload! and check out those paper cases – awesome – as usual can’t wait to try them out!

  10. Kelly Irene says:

    Delicious! I made these over the weekend for a friend’s birthday, and everyone loved them. I’m glad you cleared up the 6 pounds of powdered sugar for the frosting…that would have been monumental! Thanks for posting so many great recipes.

  11. Sarah says:

    I was just staring in disbelief at 6lbs of icing sugar when I decided to come and check the comments. Might e an idea to change it in the original recipe, I’m sure a heap of people have missed that ;)

    I can wait to taste these, they smell devine!

  12. Robyn says:

    I made these and they were amazing. Everyone loved them!

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