Dark Chocolate sponges, Milk Chocolate Chips, White Chocolate Buttercream Frosting… Triple Chocolate cupcakes that’ll please any chocoholic!
The other week I made these one morning when my boyfriend was being lazy and sleeping in, and I couldn’t sleep… I ended up creating the most delicious cupcakes I have eaten in an absolute age, and reaffirming my utter chocolate addiction. I made them Valentines Weekend so forgive the cutesyness, but they were damn delicious!
I settled on using a dark chocolate cocoa powder in my cupcakes, which is based on my Chocolate Cupcakes recipe, and adding in some chocolate chips to make them DELICIOUS. Seriously, if you love chocolate then you will LOVE these. They are so addictive! To make it triple chocolate, I decided to use the third, and yummiest chocolate – white chocolate – to make a White Chocolate Frosting to top these absolute to-die-for cupcakes.
You guys have always message me about how much you like the White Chocolate Frosting recipe from my White Chocolate & Pistachio Cake, but a lot of you wanted a cupcake recipe to suit it – so I thought this was the perfect opportunity.
My boyfriend, who hates cake (yeah I know… weirdo) actually even liked these as the cupcakes stayed deliciously moist along with the chocolate chips, and the white chocolate frosting was his favourite bit. The rest of the cupcakes I took along to work and my colleagues highly approved – and wished that I had brought more so that they could have eaten more than one! Yay!
This recipe makes 12 cupcakes
– 150g Unsalted Butter, room temperature
– 150g Caster Sugar
– 3 Medium Eggs
– 125g Self-Raising Flour
– 25g Cocoa Powder
– 1-3tbsp Whole Milk
– 100g Milk Chocolate Chips
White Chocolate Buttercream
– 125g Unsalted Butter, room temperature
– 250g Icing Sugar
– 150g White Chocolate
– 1-3tbsp Whole Milk
1) To make the Cupcakes – Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases.
2) With a stand mixer – Beat the butter with the caster sugar until light and fluffy – Combine the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined. It won’t take too long to mix!
3) If the mixture is too stiff you can add a little bit of milk at a time to get a smooth light consistency (Full-fat will prevent the mix splitting)
4) Spoon the mix into the cupcake cases evenly and bake in the oven for 15-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack.
5) To make the White Chocolate Buttercream – Melt the white chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts – Leave to cool on the side for 10 minutes.
6) Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes) then fold through the cooled and melted white chocolate – if its still really stiff, then add in a little milk.
7) To decorate the Cupcakes – I used a Large closed star tip to decorate my cakes but you can do whatever you like! Once iced, sprinkle with your decorations and gobble them all up!
Tips and Ideas
I buy my Cupcakes Cases from Iced Jems – here!
The White Chocolate really should be cooled before adding into the buttercream, if not it might heat the mixture too much and it’ll go runny/split.
I used 100% cocoa powder, milk chocolate chips, and white chocolate buttercream to get my triple chocolate fix, but you can of course use whatever cocoa powder you like, whatever dark/milk/white chocolate chips you like – and even a different chocolate in the frosting – but this combination is the ULTIMATE.
These cupcakes will last in an airtight container for 3 days at room temperature!
Find my other Cupcake & Chocolate Recipes on my Recipes Page!
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