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

Triple Chocolate Cupcakes on a white plate

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

brownie batter stuffed into cupcake batter in a cupcake pan before baking

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!

chocolate stuffed cupcakes after baking sitting in a cupcake tin

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*

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Triple Chocolate Cupcakes

Print Recipe

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

Total Time: 50 minutes
Yield: 36 Cupcakes

Ingredients

Brownie Batter: ¼ Cup Melted Butter ⅓ Cup Fat-Free Sweetened Condensed Milk ⅓ 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 ½ Cup Milk 2 Cups Mini Chocolate Chips Frosting: 4 Sticks Melted Butter 6 oz Powdered Sugar 1 Cup Cocoa Powder Pinch of Salt 1 ¼ Cup Light Corn Syrup 2 teaspoon Pure Vanilla 12 oz Milk Chocolate Chips

Instructions

Brownie Batter:

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

Cupcakes:

Preheat oven to 325F and grease and line cupcake/muffin pan.
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.
Fill cupcake pan evenly ⅔rds full then place one ball of brownie batter in each cupcake.
Bake for 22-25 minutes. Cool completely.

Frosting:

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