Go Back
–+ servings

The Best Triple Chocolate Cupcakes Recipe (One Bowl)

Allie Hagerty
Treat yourself to the ultimate chocolate delight with these Triple Chocolate Cupcakes. Moist and rich chocolate cake with a velvety chocolate frosting.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Time to Cool 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 329 kcal

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.

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: 1cupcakeCalories: 329kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 35mgSodium: 222mgPotassium: 170mgFiber: 3gSugar: 34gVitamin A: 276IUCalcium: 50mgIron: 2mg
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!