Cakes Desserts Plates

Step by Step Triple Chocolate Cupcakes With Video Tutorial

February 10, 2016
chocolate cupcakes

If you read the earlier blog post about my recent trip to NYC, you’ll know that I have a slight obsession with Georgetown Cupcakes’ chocolate/chocolate cupcakes. Upon returning home, I really wanted to re-create their amazing cupcakes, so I started my search online. I looked at many recipes, and in my 5 years of baking wedding cakes, I’ve also tried dozens and dozens of different chocolate cake recipes. Some from mixes, some made with oil, some made with butter, some with melted chocolate, some with cocoa… but I was never satisfied with a chocolate recipe until I found this one.  The sisters who own Georgetown Cupcakes shared their chocolate recipe with a magazine they were interviewing with and I was able to find it online. Probably not the exact recipe that they use in their stores (it tastes a little more dense) but it is the closest I could come to cloning their delicious chocolate  cupcake. Chocolate is such a hard flavor to perfect! It can easily come out dry if overcooked, too tough if over-mixed, too delicate and crumbly by adding too much sugar or shortening, or simply just not decadent enough. I’ve solved all of those problems with this recipe. It is a moist, rich, chocolate ganache filled cupcake with a whipped chocolate buttercream frosting that I created from scratch. The frosting is light and airy, yet packs a strong chocolate punch with hints of coffee undertones and compliments this cupcake beautifully. It is the perfect treat to serve for any occasion and especially when you are craving something rich and chocolatey. I’ve included a video at the end for you to actually see this step-by-step process and to help you to re-create these triple chocolate cupcakes.

P.S. Cupcakes can easily be frozen and enjoyed at a later time if 18 cupcakes all at once is too much for you! Simply place them in the freezer once they are filled and frosted and when buttercream hardens, wrap it in plastic wrap and place back in the freezer to enjoy later!

 

chocolate cupcakes

 

Ingredients For Chocolate Cupcakes:

For the Cupcakes:
1 1/4 cups flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) butter, softened
1 1/4 cups sugar
2 large eggs, room temperature
1 1/4 teaspoons vanilla extract
1 cup whole milk, room temperature
1/2 cup cocoa powder, sifted

 

Triple Chocolate Cupcakes

 

For the Ganache Filling:
1/2 cup heavy cream
1 cup semi-sweet chocolate chips

For the Buttercream:
1 cup (2 sticks) butter, softened
1 1/4 cups powdered sugar, sifted
1/2 cup cocoa, sifted
3/4 cup melted chocolate chips (use whatever chocolate you like- milk, semisweet, dark, etc.)
1 tablespoon vanilla
1 tablespoon espresso or strong coffee
pinch of salt

 

Triple Chocolate Cupcakes

 

Directions for Chocolate Cupcakes:

For the Ganache:
Fill a medium saucepan with an inch of water and bring to a simmer. Combine heavy cream and chocolate in a bowl that will fit on top of the saucepan. Stir mixture together until chocolate has melted and looks shiny. Set aside to cool.
For the Cupcakes:
Preheat oven to 350. Line cupcake pan with 18 baking cups. Set aside.
Sift together the flour, baking soda, and salt and set aside.

 

Triple Chocolate Cupcakes

In the bowl of stand mixer, beat butter until light and fluffy. Add sugar and beat again.
Add eggs one at a time, mixing after each addition.
Combine vanilla extract and milk and set aside.
Turn mixer to low and add sifted flour in 3 batches, alternating with the milk/vanilla mixture. Scrape down bowl and mix on low until combined.
Add sifted cocoa powder on low speed and beat on low until no streaks remain.
Scoop into baking cups using an ice cream scooper so they are 2/3 full. Bake 18-20 until toothpick inserted comes out clean. Cool completely.

 

Chocolate Cupcakes
For the Buttercream:

Brew a shot of espresso and set aside to cool. (You can substitute brewed espresso with instant espresso or strong coffee) 

 

Triple Chocolate Cupcakes

 

In the bowl of a stand mixer, cream together butter, sifted powdered sugar, and sifted cocoa on medium speed for 2-3 minutes until incorporated and creamy.
Add melted chocolate and beat again until combined.
Add vanilla, espresso, and salt and beat again on high for 2-3 minutes until light and airy.

 

Whipped Chocolate Buttercream

Assembly:
Once cupcakes have cooled, using an apple corer, take out centers of cupcakes and set aside.
Using a pastry bag fitted with a round tip, fill centers of cupcakes with cooled and thickened chocolate ganache.
Swirl chocolate buttercream frosting over cupcakes and enjoy!

XOXO,

Irina

Triple Chocolate Cupcakes

 

 

Step by Step Triple Chocolate Cupcakes With Video Tutorial

Step by Step Triple Chocolate Cupcakes With Video Tutorial

Ingredients

    For the Cupcakes:
  • 1 1/4 cups flour, sifted
  • 1/2 teaspoon baking soda, sifted
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 1/4 teaspoons vanilla extract,
  • 1 cup whole milk, at room temperature
  • 1/2 cup cocoa powder, sifted
    For the ganache filling:
  • 1/2 cup heavy cream
  • 1 cup chocolate chips (make this with whatever chocolate you like- milk, semisweet, dark, etc.)
    For the Buttercream:
  • 1 cup butter (2 sticks), softened
  • 1 1/4 cups powdered sugar, sifted
  • 1/2 cup cocoa, sifted
  • 3/4 cup melted chocolate chips
  • 1 tablespoon vanilla
  • 1 tablespoon espresso or strong coffee
  • pinch of salt

Instructions

    For the Ganache:
  1. Fill a medium saucepan with an inch of water and bring to a simmer. Combine heavy cream and chocolate in a bowl that will fit on top of the saucepan. Stir mixture together until chocolate has melted and looks shiny. Set aside to cool.
    For the Cupcakes:
  1. Preheat oven to 350. Line cupcake pan with 18 baking cups. Set aside.
  2. Sift together the flour, baking soda, and salt and set aside.
  3. In the bowl of stand mixer, beat butter until light and fluffy. Add sugar and beat again.
  4. Add eggs one at a time, mixing after each addition.
  5. Combine vanilla extract and milk and set aside.
  6. Turn mixer to low and add sifted flour in 3 batches, alternating with the milk/vanilla mixture. Scrape down bowl and mix on low until combined.
  7. Add sifted cocoa powder on low speed and beat on low until no streaks remain.
  8. Scoop into baking cups using an ice cream scooper so they are 2/3 full. Bake 18-20 until toothpick inserted comes out clean. Cool completely.
    For the Buttercream:
  1. In the bowl of a stand mixer, cream together butter, sifted powdered sugar, and sifted cocoa on medium speed for 2-3 minutes until incorporated and creamy.
  2. Add melted chocolate and beat again until combined.
  3. Add vanilla, espresso, and salt and beat again on high for 2-3 minutes until light and airy.
    Assembly:
  1. Once cupcakes have cooled, using an apple corer, take out centers of cupcakes and set aside.
  2. Using a pastry bag fitted with a round tip, fill centers of cupcakes with cooled and thickened chocolate ganache.
  3. Swirl chocolate buttercream frosting over cupcakes and enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://sweetsomethingsblog.com/2016/02/10/step-by-step-triple-chocolate-cupcakes-with-video-tutorial/

(Here is the original link to the Georgetown’s Cupcake recipe I found)

triple chocolate collage

You Might Also Like

3 Comments

  • Reply Ashlyn ~ Dollop Of Yum February 15, 2016 at 5:35 pm

    These competes look so decadent and amazing!

    • Reply Yuli & Irina February 16, 2016 at 12:02 am

      Thank you Ashlyn! They certainly are! Will satisfy any chocolate craving!

  • Reply Macaron Secrets from a Professional Baker - Sweet Somethings October 14, 2017 at 1:12 pm

    […] find pairs, and fill with buttercream or filling of choice. (My current favorite fillings are chocolate ganache, coconut cream cheese, and salted […]

  • Leave a Reply