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Moist Triple Chocolate Cupcakes Recipe

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These Moist Triple Chocolate Cupcakes are rich, decadent, and perfect for chocolate lovers. Featuring a tender cocoa-infused batter loaded with mini dark chocolate chips, they are topped with a glossy semisweet chocolate glaze and finished with creamy frosting and chocolate sprinkles. Ideal for celebrations or an indulgent treat.

Ingredients

Cupcakes

  • ¾ cup (105g) all-purpose flour
  • ½ cup (42g) unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup (100g) granulated sugar
  • ⅓ cup (70g) packed light brown sugar
  • ¼ tsp salt
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) sunflower oil
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tsp (5ml) pure vanilla extract
  • 3 tbsp (45ml) full fat sour cream or plain yogurt
  • 6 tbsp (90ml) whole milk, slightly warmed
  • ½ cup mini dark chocolate chips (optional)

Chocolate Glaze

  • 4 oz (113g) semisweet chocolate, chopped
  • ¼ cup (60ml) 35% heavy whipping cream

Frosting & Decoration

  • Chocolate frosting as per separate instructions
  • Chocolate sprinkles

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda into a large mixing bowl. Add the granulated sugar, light brown sugar, and salt. Whisk thoroughly to combine, ensuring there are no lumps of brown sugar.
  3. Combine Wet Ingredients: Add the sunflower oil, melted butter, eggs, sour cream, and vanilla extract to the dry mixture. Begin whisking gently until just combined, breaking the egg yolks to incorporate them evenly. The batter will appear thick and somewhat dry at this stage.
  4. Add Milk: Warm the whole milk in the microwave until just lukewarm, then gradually add it to the batter. Continue whisking until the mixture is completely smooth. Fold in the mini dark chocolate chips if using.
  5. Fill Cupcake Liners: Spoon or pour the batter into the prepared paper liners, filling each about two-thirds full to prevent overflow during baking.
  6. Bake the Cupcakes: Place the pan in the preheated oven and bake for 17-20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Once baked, transfer the cupcakes to a wire rack and let cool completely.
  7. Prepare the Glaze: Combine the chopped semisweet chocolate and heavy cream in a medium bowl. Microwave at 50% power for 1½ minutes or until the cream starts to bubble. Stir gently until the mixture is smooth and glossy. Allow it to cool until thickened but still pourable.
  8. Glaze the Cupcakes: Dip the tops of the cooled cupcakes into the chocolate glaze. Place them on a tray and refrigerate until the glaze sets properly before frosting.
  9. Frost the Cupcakes: Using your preferred chocolate frosting recipe, pipe the frosting onto the chilled cupcakes once the glaze is set.
  10. Decorate: Finish by sprinkling chocolate sprinkles over the frosting for an extra chocolatey touch.

Notes

  • Make sure eggs are at room temperature to ensure a smooth batter.
  • Filling cupcakes only two-thirds full is key to prevent batter from spilling over during baking.
  • The glaze must be cool enough to be thick but not set, ensuring an even coating on the cupcakes.
  • Use full-fat sour cream or plain yogurt for moist cupcakes — low-fat alternatives may alter texture.
  • Chocolate chips in the batter are optional but add extra bursts of chocolate flavor.
  • The frosting recipe is referenced separately; use a rich chocolate buttercream or cream cheese frosting for best results.

Find it online: https://bitezly.com/moist-triple-chocolate-cupcakes-recipe/