Triple Chocolate Cupcakes. Chocolate cupcakes get filled with a chocolate marshmallow frosting and topped with a rich chocolate glaze. Maybe the best chocolate cupcakes ever.
This triple chocolate cupcakes recipe is one I invented with my daughter Olivia when she was very young. She had her first filled cupcake from a bakery and wanted to know how to get the frosting inside. I tried to explain that they used a decorators piping bag but like all little kids, showing her was much better than telling her.
I didn’t want a really heavy filling so I decided to make a chocolate version of the marshmallow frosting both my kids love on our Black and White Cake. That turned out very well as a filling but it is very important to sift the cocoa well and fold it in gently.
Like this Triple Chocolate Cupcake recipe?
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- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk add 1 tbsp lemon juice to milk
- 1 cup brewed black coffee cooled
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups icing sugar
- 4 tbsp cocoa
- a few tablespoons of hot water
- 2/3 cup sugar
- 1/3 cup light corn syrup
- 2 egg whites
- 1 tsp vanilla
- 2 Tbsp water
- ¼ cup cocoa
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into cupcake tins lined with paper liners.
Bake at 350 degrees F for 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine sugar, corn syrup, and water in a small saucepan. Heat to a rolling boil over medium heat until the temperature reaches 242 degrees F on a candy thermometer (soft ball stage).
As mixture boils beat egg whites until stiff peaks form.
Pour hot syrup very slowly in a thin stream beating constantly at medium speed until all the syrup is incorporated. Beat on high speed until stiff peaks form adding the vanilla in the last minute. Sift the cocoa through a sieve over the frosting and very gently fold in. Do NOT over mix. Using a piping bag with a star tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.
Whisk together 1 ½ cups icing sugar, 4 tbsp cocoa and a few tablespoons of hot water to get a glaze of spreading consistency. You can add a little more icing sugar if the mixture gets too thin. Spread over filled cupcakes. Enjoy!
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