The Best Triple Chocolate Cupcakes Recipe (One Bowl)
Get ready to wow your taste buds with these decadent Triple Chocolate Cupcakes—the ultimate treat for any chocolate lover! Featuring a moist chocolate cake base, rich chocolate chunks, and a velvety chocolate buttercream frosting, this recipe is pure indulgence. Whether for a celebration or a midweek pick-me-up, these cupcakes will be your go-to for a rich chocolate flavor!
I won’t sugarcoat it- these are one of the best chocolate cupcakes recipes you’ll ever try! Decadent chocolate cupcakes made simply – no special equipment and still plenty of flavor. My triple chocolate cupcakes recipe produces a moist, intensely chocolate cupcake. You will LOVE these!
If you love chocolate, check out my Matilda’s chocolate cake and my cheesecake chocolate brownies! I also have other cupcake recipes on my site such as my blueberry cupcakes and raspberry cupcakes!
Why You’ll Love This Recipe
- Triple Chocolate: Every bite is packed with layers of chocolate—from moist chocolate cake to creamy dark chocolate buttercream.
- Easy and Accessible: Made with simple ingredients, no need for an electric mixer, and perfect for both beginners and seasoned bakers. I love a hand-mixed recipe, because I don’t need to search high and low for my paddle attachment!
- Customizable: Swap or add ingredients to suit your cravings, making it the best chocolate cupcake recipe for any occasion.
Ingredients
Cake Ingredients
- Granulated Sugar: Adds the right amount of sweetness and keeps the cupcake moist. Opt for fine-grain sugar for smoother blending.
- All-Purpose Flour: Provides structure. Sift it for a lighter crumb in your moist chocolate cupcakes.
- Unsweetened Cocoa Powder: Choose a high-quality brand for a deeper chocolate flavor. Dutch-process cocoa adds a richer color.
- Baking Powder & Baking Soda: The duo ensures a tender rise and fluffy texture. Replace them annually for best results.
- Salt: Enhances the chocolate’s flavor—don’t skip it! Use kosher salt for consistency.
- Large Egg: Adds moisture and binds the ingredients. Ensure it’s at cool room temperature for even mixing.
- Buttermilk: Keeps the cupcakes tender and tangy. Sub with 1/2 cup whole milk + 1 tablespoon lemon juice if needed.
- Vegetable Oil: Ensures a moist texture. Use a neutral oil like canola or grapeseed.
- Vanilla Extract: Balances the chocolate flavor. Pure vanilla is always worth the splurge.
- Hot Coffee: Enhances the chocolate’s richness. Use freshly brewed coffee for the best results.
- Dark Chocolate Chunks: Melty pockets of chocolate in every bite. Chop from a bar for the richest texture.
Frosting Ingredients
- Unsalted Butter: The base of a silky buttercream. Soften it to cool room temperature for easy mixing.
- Powdered Sugar: Creates a smooth and fluffy texture. Sift to avoid lumps.
- Unsweetened Cocoa Powder: Adds chocolate depth. Opt for the same brand used in the cupcakes for consistency.
- Milk or Cream: Adjusts the frosting’s texture. Whole milk creates a lighter buttercream; heavy cream adds richness.
- Vanilla Extract: Adds warmth to the frosting.
- Salt: Balances sweetness—adjust to taste.
Ingredient Substitutions
- All-Purpose Flour: Use gluten-free flour for a celiac-friendly option.
- Buttermilk: Replace with sour cream for extra tang and richness.
- Dark Chocolate Chunks: Swap for white chocolate chips or peanut butter chips for a twist. You could also do some chopped milk chocolate – yum!
- Vegetable Oil: Try coconut oil for a subtle flavor boost.
Ingredient Additions
- Chocolate Chips: Stir in milk or white chocolate chips for bursts of sweetness.
- Spices: Add a pinch of cinnamon or cayenne for a warm, unique flavor.
- Ganache Center: Fill the cupcakes with a creamy dark chocolate ganache for added decadence. Use a cupcake corer for easy filling!
- Nuts: Fold in chopped pecans or hazelnuts for a delightful crunch.
Step by Step Instructions
Preheat Oven: Preheat your oven to 350°Fahrenheit (177°Celsius) and line a 12-cup muffin pan with cupcake liners.
Mix Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1/2 cup (120 ml) buttermilk, 1/4 cup (60 ml) vegetable oil, and 2 teaspoons vanilla extract.
Add the Dry Ingredients: Add the dry ingredients to the wet ingredients. Add 1 cup (200 g) granulated sugar, 3/4 cup (95 g) all-purpose flour, 1/2 cup (45 g) unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the bowl.
Combine: Gradually mix the dry ingredients into the wet ingredients until just combined. Slowly stir in 1/2 cup (120 ml) hot coffee until the batter is smooth.
Fold in the 1/2 cup (85 g) dark chocolate chunks.
Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Frosting: In a medium bowl, use a spoon or spatula to cream 1/2 cup (115 g) softened unsalted butter until smooth.
Gradually stir in 1 1/2 cups (190 g) powdered sugar and 1/4 cup (25 g) cocoa powder until fully combined. Add 1 tablespoon milk, 1 teaspoon vanilla extract, and 1/8 teaspoon salt, stirring until smooth. If the frosting is too thick, add a little more milk, 1 teaspoon at a time, until it reaches your desired consistency.
Frost: Once the cupcakes are completely cooled, spread the frosting on top using a butter knife or spatula.
Expert Tips and Notes
- Coffee Hack: Ensure your coffee is hot but not boiling; this helps bloom the cocoa for a richer flavor.
- Perfect Scoop: Use an ice cream scoop to divide the batter evenly for consistent cupcake sizes.
- Cooling Rack: Let the cupcakes cool completely on a wire rack to avoid soggy bottoms.
- Buttercream Magic: Cream the butter for at least 2 minutes at medium speed before adding sugar for a fluffy texture.
- Mixing Technique: Stir the cupcake batter gently to avoid overmixing, which can lead to dry cupcakes.
Serving Suggestions
- Party-Ready: Use a piping bag with a star tip for bakery-style chocolate buttercream swirls on top of each cupcake.
- Ice Cream Pairing: Serve warm cupcakes with a scoop of chocolate or vanilla ice cream for an indulgent dessert.
- Elegant Touch: Top each cupcake with chocolate sprinkles, a small piece of dark chocolate, or a drizzle of easy chocolate ganache.
- Seasonal Fun: Add festive decorations like edible glitter or holiday-themed cupcake liners.
Storage Instructions
- Short-Term: Store cupcakes in an airtight container at cool room temperature for up to 3 days.
- Long-Term: Freeze unfrosted cupcakes in a zip-top bag or airtight container for up to 3 months. Frost on the day of serving for freshness.
- Frosting: Leftover frosting? Store it in an airtight container in the fridge for up to a week and re-whip with a little bit of milk before use.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Triple Chocolate Cupcakes Recipe (One Bowl)
Equipment
- 12-cup muffin tin
- Cupcake liners
- Large mixing bowl
- Medium bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Heatproof bowl (for melting chocolate)
- Ice cream scoop (optional, for portioning batter)
- Cooling rack
- Small spoon or butter knife (for frosting)
Ingredients
For the Cupcakes:
- 1 cup (200g) granulated sugar
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1/2 cup (120/adjustable]ml) buttermilk, room temperature
- 1/4 cup (60ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) hot coffee
- 1/2 cup (85g) dark chocolate chunks
For the Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (190g) powdered sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 1 tablespoon milk or cream you might need 2 tablespoons
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt to taste
Instructions
Preheat Oven:
- Preheat your oven to 350°Fahrenheit (177°Celsius) and line a 12-cup muffin pan with cupcake liners.
Make the Cupcake Batter:
- In a separate bowl, whisk together 1 large egg, 1/2 cup (120 ml) buttermilk, 1/4 cup (60 ml) vegetable oil, and 2 teaspoons vanilla extract.
- Add the dry ingredients to the wet ingredients. Add 1 cup (200 g) granulated sugar, 3/4 cup (95 g) all-purpose flour, 1/2 cup (45 g) unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Slowly stir in 1/2 cup (120 ml) hot coffee until the batter is smooth. Fold in the 1/2 cup (85 g) dark chocolate chunks.
Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Frosting:
- In a medium bowl, use a spoon or spatula to cream 1/2 cup (115 g) softened unsalted butter until smooth. Gradually stir in 1 1/2 cups (190 g) powdered sugar and 1/4 cup (25 g) cocoa powder until fully combined. Add 1 tablespoon milk, 1 teaspoon vanilla extract, and 1/8 teaspoon salt, stirring until smooth. If the frosting is too thick, add a little more milk, 1 teaspoon at a time, until it reaches your desired consistency.
Frost:
- Once the cupcakes are completely cooled, spread the frosting on top using a butter knife or spatula.
