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Triple Chocolate cupcakes recipe

Triple Chocolate cupcakes recipe
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4.9 from 28 reviews

Delight in these indulgent Triple Chocolate Cupcakes, featuring a rich cocoa base and a decadent blend of semi-sweet, milk, and white chocolate chips. Perfectly moist and gooey in the center, these cupcakes are an irresistible treat for chocolate lovers and a perfect dessert for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-purpose flour
  • ½ cup Unsweetened cocoa powder
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • ¾ cup Granulated sugar
  • ¼ cup Brown sugar

Wet Ingredients

  • ½ cup Vegetable oil
  • 1 cup Buttermilk
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • ¼ cup Hot water

Chocolate Chips

  • ½ cup Semi-sweet chocolate chips
  • ½ cup Milk chocolate chunks
  • ½ cup White chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 180°C (350°F) and line a muffin pan with paper liners to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar until evenly combined.
  3. Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently fold them together until just combined to avoid overmixing, which can make cupcakes dense.
  5. Add Hot Water: Stir in the hot water carefully to loosen the batter, which ensures a moist and tender crumb.
  6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, milk chocolate chunks, and white chocolate chips, distributing them evenly throughout the batter.
  7. Fill Muffin Cups: Using a scoop or spoon, divide the batter evenly into the prepared muffin cups, filling each about ¾ full. Optionally, sprinkle extra chocolate chips on top for additional texture and chocolate flavor.
  8. Bake: Bake the cupcakes for 18–20 minutes or until the tops are set but the centers remain slightly gooey, indicating they are perfectly moist inside.
  9. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm to enjoy the melty chocolate goodness.

Notes

  • Do not overmix the batter to keep the cupcakes light and fluffy.
  • Using hot water helps dissolve the cocoa powder and enhances the chocolate flavor.
  • For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Enjoy them warm or at room temperature; reheating slightly can bring back the gooey center effect.

Nutrition

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