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Triple chocolate cupcakes with a double chocolate cupcake sponge, double chocolate frosting and more.. utterly irresistible! 

When you think of triple chocolate, you should understandably think of dark chocolate, milk chocolate, and white chocolate all combined in some form or another, and these triple chocolate cupcakes really are going to give you that. 

I feel like triple chocolate cupcakes are such an iconic bake that it would have been rude not to give you my version… and just look at them! I tried to fit in as much as chocolate as I possibly could, so you could potentially argue these are quadruple chocolate… but we move. 

For the cupcakes I decided to use a melted milk chocolate AND cocoa powder based chocolate sponge (could the cocoa powder be the fourth chocolate form?!) because I really did just want to smack the chocolate flavour straight away. Not only did it use both of these, it also had milk chocolate chips added into the sponges. 

I used my favourite as always dark chocolate cocoa powder in these cupcakes because its 100% and gives the most beautiful chocolate flavour, along with my favourite milk chocolate for the melted chocolate and the chips folded through. Adding in some chocolate chips just made them DELICIOUS.

For the frosting I decided on a standard American buttercream frosting because it’s just so easy to make – but to swap it up a bit I used two different melted chocolates added in for an extra flare! The buttercream always starts off the same with block unsalted butter and icing sugar, and then I used melted dark chocolate for one half, and melted white chocolate for the other. 

Using the dual flavour and tonal buttercream just brings a bit more of a show stopping element to the cupcakes, and no-one is going to complain about even more chocolate right?! They are just SO good. You can of course switch up the chocolates to a dark chocolate sponge, or even a triple chocolate buttercream if you fancy. 

Seriously, if you love chocolate then you will LOVE these. They are so addictive! You could even fill these with even more chocolate, like I have done in my millionaires cupcakes, or you could perhaps marble the sponge, like my marble cupcakes!

These cupcakes really are the cupcake version of my triple chocolate drip cake, and my triple chocolate cheesecake… and I think that’s the best thing ever. If you wanted a basic chocolate cupcake that uses one chocolate, you can still use this recipe, but just stick to the one chocolate and the same weights! Easy. 

Recipe updated March 2022
Original cupcake recipe – 150g unsalted butter, 150g caster sugar, 3 medium eggs, 125g self raising flour, 25g cocoa powder, 1-3tbsp whole milk, 100g milk chocolate chips.
Original buttercream recipe – 125g unsalted butter, 250g icing sugar, 150g white chocolate, 1-3 tbsps whole milk and sprinkles. 

Triple Chocolate Cupcakes

Triple chocolate cupcakes with a double chocolate cupcake sponge, double chocolate frosting and more.. utterly irresistible! 
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Category: Cupcakes
Type: Cupcakes
Keyword: Triple Chocolate
Prep Time: 40 minutes
Cook Time: 18 minutes
Cooling and Decorating Time: 2 hours
Total Time: 2 hours 58 minutes
Servings: 12 cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 150 g unsalted butter (room temperature)
  • 150 g light brown soft sugar
  • 3 medium eggs
  • 125 g self raising flour
  • 25 g cocoa powder
  • 150 g milk chocolate (melted)
  • 100 g milk chocolate chips

Buttercream

  • 125 g unsalted butter (room temperature)
  • 250 g icing sugar
  • 75 g white chocolate
  • 75 g dark chocolate
  • triple chocolate sprinkles

Instructions

Cupcakes

  • Heat your oven to 180ºC/160ºC Fan and line a cupcake/muffin tin with 12 large cupcakes cases/muffin cases.
  • Beat the unsalted butter with the light brown soft sugar until light and fluffy.
  • Mix the eggs, self raising flour, cocoa powder and melted milk chocolate with the butter/sugar mix until well combined. It won't take too long to mix!
  • If the mixture is too stiff you can add a little bit of whole milk 1tbsp at a time to get a smooth light consistency (Full-fat will prevent the mix splitting).
  • Add in the milk chocolate chips, and fold them though evenly.
  • Spoon the mix into the cupcake cases evenly and bake in the oven for 18-22 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch, then leave them to cool fully on a wire rack.

Buttercream

  • Melt the white chocolate and dark chocolate in separate bowls over a pan of simmering water, or in the microwave in short bursts and leave to cool on the side for 10 minutes.
  • Beat the unsalted butter with an electric mixer for a couple of minutes to loosen it, then beat in the icing sugar until well combined (this can take up to 5 minutes).
  • Split the mixture into two bowls, and add a melted chocolate to each bowl and mix to combine.

Decoration

  • Add the two buttercream to a large piping bag with your favourite piping tip - I get a large piece of clingfilm, add each flavour of buttercream in a line, roll the clingfilm up tightly to a sausage, snip off the end, then add this to the piping bag.
  • Pipe the buttercream on to the cupcakes and decorate with some sprinkles.

Notes

  • I used 100% cocoa powder, milk chocolate chips, and white and dark 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, or you can freeze them for up to 3 months!
  • I use this Cocoa Powder
  • I use this Dark Chocolate
  • I use this Milk Chocolate
  • I use this White chocolate
  • I get my cases from here - Iced Jems

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

18 Comments

  1. Bethany Parker on September 26, 2021 at 1:58 pm

    I only have semi skimmed milk, can I use this instead please?

  2. Nicola Ribchester on August 31, 2021 at 12:07 pm

    I have to make 5 dozen of these for a wedding. Can I make them and ice them tomorrow/Thursday as they are being collected Thursday evening for a wedding and I also have to make the wedding cake?
    Thank you,! I’m loving both your blog and your book

    • Jane's Patisserie on August 31, 2021 at 2:55 pm

      Hiya, yes of course! Awh thank you I am very glad x



  3. Lanie on May 15, 2021 at 2:39 pm

    Hi,

    I made these this weekend and they ended up quite dry.

    Any idea why this might be? Been thinking about mixing up a cake syrup for future.

    Thanks!

    • Jane's Patisserie on May 17, 2021 at 12:12 pm

      Hey, this means they are just slightly over baked that’s all!xx



  4. Nicole on February 12, 2021 at 8:28 pm

    Hey Jane, I’d like to make a batch of 6 cupcakes using this recipe. How would you suggest halfing the recipe when there’s 3 medium eggs? Thanks x

    • Jane's Patisserie on February 13, 2021 at 7:56 am

      Personally I find the best is to make 4 cupcakes, or 8 cupcakes (As then the quantities are even!)



  5. Aashna on November 29, 2020 at 7:58 pm

    Hi, pls tell if use Hershey’s regular cocoa powder, then how to add dark chocolate in the recipe?

  6. Nadia on September 3, 2020 at 9:02 pm

    Can I use pink food colouring in the buttercream? Will that work okay?

    • Jane's Patisserie on September 4, 2020 at 2:46 pm

      It should do as long as you use a good quality colour! x



  7. Nadia on May 7, 2020 at 4:13 pm

    Could you please tell us where to add in the chocolate chips? I’ve finished baking the cupcakes and missed adding them in before they are not in the recipe x

  8. S Reynnolds on December 12, 2016 at 10:46 am

    Hi i have just got recipe to make triple choc cupcakes in the recipe you have choc chips but there is no mention when to put these in. I presume it is just before i put batter intc cupcake cases.

  9. Fran || FrannyMac on February 24, 2016 at 9:08 am

    These look amazing! I’m saving this for when I next get the baking bug!
    ♥ Fran – http://www.frannymac.com xx

  10. Lauren on February 24, 2016 at 9:05 am

    These look amazing Jane! Funnily enough my boyfriend isn’t a big cake fan either… No complaints though, more for me! 🙂

    • Jane's Patisserie on February 24, 2016 at 9:08 am

      Hahah its so bad! My boyfriend grew up with his mum decorating cakes week after week and he was designated taste tester.. but I’m so glad he liked these!! X



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