Triple Chocolate Cupcakes

If you’re a chocolate lover (or live with one!), these Triple Chocolate Cupcakes are going to blow your mind!

They’re rich, fudgy, and so chocolatey that one bite will have you hooked.

I make these whenever my kids are craving a treat, and let me tell you, they don’t last long.

You’ll love how moist they are, thanks to a touch of sour cream, and the three layers of chocolate—cocoa powder in the batter, melty chocolate chunks, and a smooth chocolate ganache topping—make them irresistible.

Plus, they’re simple enough that kids can help with some steps!

Let’s get baking!

What You’ll Need

For the Cupcakes:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1/2 cup semi-sweet chocolate chunks

For the Ganache Topping:

3/4 cup semi-sweet chocolate chips
1/4 cup heavy cream
Optional: chocolate shavings or sprinkles for decoration

Pro Tips

Sift the cocoa powder and flour for the smoothest, fluffiest batter. No lumps allowed!
Use room temperature eggs for better mixing—it makes a difference.
For extra gooeyness, press a couple of chocolate chunks into the center of each cupcake before baking.
Let the ganache cool slightly before spreading it on the cupcakes, so it doesn’t drip everywhere.
If baking with kids, let them sprinkle the chocolate shavings—it’s messy but fun!

Tools You’ll Need

Mixing bowls
Whisk and spatula
Muffin tin and liners
Measuring cups and spoons
Small saucepan or microwave-safe bowl for ganache

Substitutions & Variations

No sour cream? Use plain Greek yogurt instead.
Want a lighter option? Swap half the oil with unsweetened applesauce.
Dairy-free? Use almond milk and a dairy-free sour cream substitute.
Extra fancy? Add a pinch of espresso powder to the batter for deeper chocolate flavor.

Make-Ahead Tips

Bake the cupcakes a day ahead and store them in an airtight container. Add the ganache and toppings just before serving.

How to Make Triple Chocolate Cupcakes

1. Preheat & Prep

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. Mix the Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. Mix the Wet Ingredients

In another bowl, combine the granulated sugar, brown sugar, oil, eggs, vanilla extract, sour cream, and milk. Whisk until smooth.

4. Combine Wet & Dry

Gradually add the dry ingredients to the wet, mixing until just combined. Gently fold in the chocolate chunks.

5. Bake

Divide the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.

6. Make the Ganache

Heat the heavy cream until steaming, then pour it over the chocolate chips. Let sit for a minute, then stir until smooth.

7. Decorate

Spread the ganache over the cooled cupcakes and sprinkle with chocolate shavings or sprinkles.

Leftovers & Storage

Store cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Let them come to room temperature before serving for the best texture.