Triple Chocolate Cupcakes — Stacie Lamoore

I haven’t made many chocolate cupcakes recently so I decided I needed to do something full of chocolate. I combined a cupcake recipe I love with a new frosting. I wanted to make a white chocolate ganache to drizzle over the top, but unfortunately I ran out of time. So instead I simply garnished the top of the cupcakes with white chocolate chips. I felt this would lend another chocolate taste to the finished cupcakes.

This recipe should make 12 regular sized cupcakes and it can easily be doubled or tripled if you wish. I used a circular tip to ice these cupcakes, but if I made them again I would definitely use an M1 tip or other star tip. I feel like this would give them more visual appeal and give the chocolate garnish a better base.

Triple Chocolate Cupcakes:For the Cupcakes:¼ Cup Cocoa Powder¼ Cup Hot Water1 Cup Flour½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Cup Butter¾ Cup Sugar2 Eggs1 ½ Teaspoon Vanilla Extract1/3 Cup Sour CreamFor the Icing:½ Cup Butter (softened)2 Cups Powdered Sugar¼ Cup Cocoa Powder1 Teaspoon Vanilla2-4 Tablespoons MilkWhite Chocolate Chips for garnishTo make the cupcakes:Preheat the oven to 350 and line a 12 cavity muffin pan with paper liners.

In a small bowl combine the hot water and cocoa powder. Stir well until combined in a paste.In a separate bowl combine the flour, baking soda, baking powder and salt. Stir until thoroughly combined.In the bowl of a stand mixer combine the butter and sugar until light a fluffy, beat in the vanilla.Add the cocoa powder mixture and beat on high until well combined.

Add half the dry ingredients, followed by the sour cream, then the rest of the dry ingredients. Beat until everything is completely combined.Using a ¼ cup measuring cup spoon the batter into the prepare cupcake liners.

Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.To make the frosting:

Beat the butter and powdered sugar together until they are combined.

Add the cocoa powder and vanilla. Stir until combined.

Add the milk a tablespoon at a time and beat on high until the frosting is at a spreadable consistency.

Using a piping bag fitted with a tip ice the cupcakes.Garnish generously with white chocolate chips. Let the cupcakes sit until the frosting is no longer wet to the touch.

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Source: Cake Adapted from: Annie’s Eats, Icing Adapted from: Kiss my Bundt – Chrysta Wilson