Triple-Chocolate Cupcakes


I got to make six dozen cupcakes for my school’s cast party. It was a lot of work, but so worth it. Everyone loved them! I knew that I couldn’t just make regular cupcakes (that would be boring). I did a cupcake version of my chocolate cake with mocha mousse. These were so rich and chocolaty! A death-by-chocolate type cupcake (at least I’d die happy). My dad took some of the extra cupcakes to work and one person sent me the picture above. That’s how good these are. Here’s the recipe:

For the cupcakes (makes about 24):

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water

1. Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin tins with paper liners. 2. In a medium bowl combine the sugar, flour, baking powder, baking soda, cocoa powder, and salt. Add the eggs, milk, oil and vanilla and beat with an electric mixer for three minutes. Mix in the boiling water. Pour the batter into the prepared cupcake tins. 3. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool.

For the mocha mousse:

  • 3/4 cup whipping cream
  • 2 Tbsp. sugar
  • 1/3 cup coffee liqueur
  • 1 cup semisweet chocolate chips
  • 2 tsp. vanilla

1. In a 2-quart saucepan, mix 1/4 cup of the whipping cream with the sugar and coffee liqueur. Cook over medium heat, stirring constantly, until dissolved and then remove from heat and whisk  in the chocolate chips until melted and then stir in the vanilla. Pour the mixture into a large bowl and cool for about 1o minutes. 2.In a chilled small bowl, beat 1/2 cup whipping cream with an electric mixer on high speed until stiff peaks form. Fold the whipped cream into the chocolate mixture. 4. Fill the cupcakes: using a cupcake corer or just a spoon, remove the centers of the cupcakes. Fill with mousse and refrigerate.

For the chocolate frosting:

  • 1 1/2 sticks of butter, softened
  • 2-3 cups of powdered sugar
  • 1-2 Tbs. milk
  • 1/3 cup cocoa powder

1. Beat the butter and powdered sugar until well combined. Beat in the milk until the desired consistency is reached. Beat in the cocoa powder. 2. Frost the cupcakes. Enjoy!


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