Go Back
+ servings
multiple chocolate cupcakes with chocolate buttercream sitting on a pink surface

Triple Chocolate Cupcakes

Tara Kringlen
If you are a chocolate lover, you need these triple chocolate cupcakes in your life! Moist chocolate cupcakes are filled with a rich bittersweet chocolate ganache. The cupcakes are then topped with the most delicious, creamy and chocolatey buttercream frosting for the best triple chocolate cupcake you'll ever taste.
5 from 2 votes
Prep Time 25 mins
Cook Time 14 mins
Total Time 39 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 559 kcal


Chocolate Cupcakes

  • 6 tablespoons unsalted butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ½ cup sour cream
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt

Chocolate Ganache Filling

  • 4 oz bittersweet chocolate finely chopped
  • 4 oz heavy whipping cream

Chocolate Buttercream

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 3 tablespoon heavy whipping cream
  • 4 oz melted bittersweet chocolate slightly cooled
  • 1 teaspoon vanilla extract


Chocolate Cupcakes

  • Preheat oven to 350 degrees. Line a 12 cup cupcake pan with cupcake liners.
  • Using a stand mixer or electric mixer, beat the butter and sugar on medium high speed for 4 minutes, until lightened in color and fluffy.
  • Add the egg and vanilla and beat until combined.
  • In a small bowl mix together the buttermilk and sour cream. In a separate small bowl mix together flour, cocoa powder, baking soda and salt.
  • To the butter/sugar mixture, add a third of the dry ingredients and mix until incorporated. Add half of the buttermilk/sour cream and mix well. Continue alternating the dry and wet ingredients ending with the dry ingredients until combined.
  • Scoop the batter into the cupcake pan dividing it evenly between the 12 cavities. Bake for 14-16 minutes until a cake tester/toothpick inserted into the middle of a cupcake comes out clean or with a few moist crumbs.
  • Let the cupcakes cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.

Chocolate Ganache Filling

  • Place the chopped chocolate in a small bowl and set aside.
  • Heat the heavy cream in the microwave for 45 seconds.
  • Pour the hot cream over the chocolate and place a plate or plastic wrap over the bowl. Let it sit for about 1-2 minutes.
  • Remove the plastic wrap/plate and stir the cream and chocolate until the chocolate is completely melted and a thick ganache forms. Refrigerate for 30 minutes.

Chocolate Buttercream

  • Beat the softened butter with the powdered sugar and cocoa powder on low speed and increasing to medium speed until combined.
  • Add heavy cream and the vanilla and mix until creamy. Add the melted chocolate and mix until combined.

Assembling the Cupcakes

  • Use a sharp paring knife or cupcake corer to create a hole in the middle of the cupcake (see pictures in post). Discard the cake that was cut out (or eat it!).
  • Using a spoon or small cookie scoop, scoop about 1-2 teaspoons of the ganache into each cupcake.
  • Frost the cupcakes using a knife or pipe the frosting using a bag and pastry tip.


Calories: 559kcal
Keyword chocolate buttercream, chocolate cupcakes, chocolate ganache, filled cupcakes
Tried this recipe?Let us know how it was!