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Triple Chocolate Cupcakes on a white plate

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


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


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


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.  


  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. 
  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 🙂 


Recipe adapted from Kevin&Amanda

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

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