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.
Wrap-Up
These Triple Chocolate Cupcakes are the ultimate chocolate indulgence and a hit with kids and adults alike.
Whether it’s for a birthday party, a holiday, or just because, these cupcakes are guaranteed to impress.
If you try them, I’d love to hear how they turned out—leave a comment and let me know!
Happy baking! 🍫🧁
