Triple Chocolate Cupcakes

Chocolate.. one of the loves of my life. Meet a triple chocolate cupcake that is CHOCOLICIOUS! 🙂 


I ate the batter left over from the brownie batter. As I poured out the chocolate chips I “accidentally” missed the bowl, so I ate those that fell out. I licked the bowl from the cupcake batter. I ate the tops of two cupcakes as soon as they came out of the oven. Five minutes later I took care of the rest of those two cupcakes. I tasted the frosting about 5 different times, licked that bowl and ate the leftover frosting. I have a PROBLEM! 


Anyways all 3 parts are delicious on their own but together they are just scrumptious!! 


*I did these cupcakes over two days but you could do the brownie batter in the early morning and do the cupcakes in 8 hours or so*

 

 

 

 

Triple Chocolate Cupcakes

• Author: Elizabeth Waterson I Confessions of a Baking Queen
• Prep Time: 25
• Cook Time: 25
• Total Time: 50 minutes
• Yield: 36 Cupcakes
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Triple Chocolate Cupcakes Recipe. Moist chocolate cupcakes filled with a brownie batter and topped with a luscious chocolate frosting. Chocolate lovers only!

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Ingredients

Brownie Batter:  1/4 Cup Melted Butter  1/3 Cup Fat-Free Sweetened Condensed Milk  1/3 Cup Milk  1 Box of Devils Food Cake Mix  Cake:  1 Box Deviled Food Cake Mix  1 Cup Sour Cream  1 Cup Vegetable Oil  4 Eggs Beaten  1/2 Cup Milk  2 Cups Mini Chocolate Chips Frosting:  4 Sticks Melted Butter 6 oz Powdered Sugar 1 Cup Cocoa Powder Pinch of Salt  1 1/4 Cup Light Corn Syrup  2 Tsp Pure Vanilla  12 oz Milk Chocolate Chips

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Instructions

Brownie Batter: 

1. In a medium-sized mixing bowl combine all ingredients until well mixed. 
2. On a parchment-lined baking sheet scoop 1 tbsp sized balls of dough. 
3. Cover and put in the freezer overnight or at least 8 hrs.  

Cupcakes: 

1. Preheat oven to 325F and grease and line cupcake/muffin pan.
2. In the bowl of an electric mixer combine cake mix, sour cream, oil, eggs, and milk. Once well-combined scrape down bowl and stir in chocolate chips. 
3. Fill cupcake pan evenly 2/3rds full then place one ball of brownie batter in each cupcake. 
4. Bake for 22-25 minutes. Cool completely. 

Frosting: 

1. Microwave chocolate chips in 30-second increments. After every 30 seconds mix chips well. Let cool for 10 minutes. 
2. Combine melted butter powdered sugar, cocoa powder, and salt in the bowl of an electric mixer. Do not over mix, mix until just combined. 
3. Add corn syrup and pure vanilla. 
4. Stir in melted chocolate. 
5. Pipe/Spread/Frost the cupcakes 🙂 

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Notes

Recipe adapted from Kevin&Amanda

Keywords: death by chocolate cupcakes, chocolate cupcake recipe, brownie batter recipes

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