Quadruple Chocolate Cupcakes

Quadruple Chocolate Cupcakes

It was another birthday in the office yesterday, so I was on tap to make some cupcakes based on the birthday girl’s request. Even though I told her I could make any cupcake she could dream of based on the candy bar, drink or dessert of her choice, she went with the old reliable of chocolate. Since this was a pretty basic choice, I decided to step it up a little starting with the Favorite Fudge Birthday Cake from King Arthur Flour and expanding from there. What I wound up creating were Quadruple Chocolate Cupcakes with a milk chocolate candy base, dark chocolate cake, cocoa-buttercream frosting and mini chocolate chips on top!

I used Special Dark Cocoa for the cake which led to a super-deep chocolate flavor that played very well with the milk chocolate base and the lighter cocoa frosting. The heavy cream in the buttercream led to a smooth and rich frosting that I could eat with a spoon. The mini chocolate chips on top are an adorable and delicious garnish to top these tiny chocolate towers : )

Quadruple Chocolate Cupcakes

  • 1 cup sugar
  • 1 cup flour
  • 1 Tablespoon cornstarch
  • 3/8 cup dark chocolate cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 3/8 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 5/8 cups water
  • 24 milk chocolate disks
  1. Preheat the oven to 350°F. Line cupcake tins with liners, place 2-3 chocolate disks in the bottom of each.
  2. Whisk together the dry ingredients.
  3. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth.
  4. Pour the batter into lined cupcake tins, filling about 2/3 full.
  5. Bake for 20-24 minutes or until cake tester comes out clean.

Chocolate Buttercream Frosting

  • 1 cup butter (very soft)
  • ½ cup regular cocoa
  • pinch of salt
  • 4 cups powdered sugar (approx.)
  • 1 teaspoon vanilla extract
  • 2-4 Tablespoons heavy cream
  1. Combine butter and salt in mixer bowl. Beat until well-combined and fluffy.
  2. Add cocoa, begin mixing on low, then add powdered sugar until you like the taste. Add vanilla extract, then beat on medium-high to make really fluffy.
  3. Drizzle in heavy cream while beating on medium-high until you reach your desired consistency.



Click here to download a PDF of this recipe!


2 thoughts on “Quadruple Chocolate Cupcakes

    1. The dark chocolate cocoa really adds to the decadence of this basic cupcake – it’s rich and moist 🙂

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