Triple Chocolate Fudge Cupcakes
Triple Chocolate Fudge Cupcakes | Not only rich and decadent but also filled with a creamy center! Imagine the look on your guests faces when they discover the creamy goodness that is inside. No family gathering, backyard barbecue or party should be without these delicious decadent cupcakes!
First, you start with my favorite Devil’s Food cupcakes, then add a dollop of cream cheese chocolate cream filling. To top off these chocolate delights you add starbursts of vanilla cream and chocolate cream frosting (the size of the piping tips I used are included in the recipe below).
Triple Chocolate Fudge Cupcakes
Yield:
Makes 29 Cupcakes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients
For the Devil's Food Cupcakes:
- 3/4 cup unsweetened Dutch process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1-1/4 teaspoons salt
- 1-1/2 cups unsalted butter
- 2-1/4 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
For the Cream Cheese Filling:
- 1 (8 ounce) cream cheese ,s oftened
- 1/3 cup granulated sugar
- 1 large egg
- pinch of salt
- 1 cup mini semisweet chocolate chips
For the Butter Frosting:
- 3/4 cup unsalted butter, softened
- 2 pounds confectioners sugar
- 1/3 cup milk
- 2 teaspoons vanilla extract
For the Chocolate Butter Frosting:
- 3/4 cup unsalted butter, softened
- 2 pounds confectioner's sugar *MINUS 1/2 cup
- 1/2 cup unsweetened cocoa powder
- 1/3 cup milk
- 2 teaspoons vanilla
Instructions
For the Devil's Food Cupcakes:
- Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners.
- Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
- Remove from heat, and pour into a mixing bowl.
- With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Add vanilla, then cocoa mixture, and beat until combined.
- Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Fill cupcake liners 2/3 full.
- Spoon 1 heaping teaspoon of cream cheese filling into the center of each cupcake.
- Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely.
If you decide to use different pipping tips like I did...here are the tips I used. For the large ones I used 4 open star and a 6 round. For the small ones I used a 38 open star and a 12 round.
For the Cream Cheese Filling:
- Add to a medium bowl the cream cheese and sugar; beat to combine.
- Beat in the egg and salt; stir in chocolate chips.
For the Butter Frosting:
- In a large mixing bowl beat the butter until smooth.
- Gradually add 2 cups of the confectioners' sugar until combined.
- Add the milk and vanilla, gradually add the remaining confectioners' sugar until smooth.
- If needed add a small amount of milk until spreading or piping consistency is reached.
For the Chocolate Butter Frosting:
- In a large mixing bowl beat the butter until smooth.
- Gradually add 2 cups of the confectioners' sugar and cocoa until combined.
- Add the milk and vanilla, gradually add the remaining confectioners' sugar until smooth.
- If needed add a small amount of milk until spreading or piping consistency is reached.
MORE CUPCAKE RECIPES
LEMON CLOUD CUPCAKES 2. CINNAMON ROLL CUPCAKES 3. DRUMSTICK CUPCAKES
The pictures look like there is cream cheese in the cupcakes. I don’t see it in the recipe. Can you share the recipe for the cream cheese filling?
Hi Ellen, It does….It does! Sorry about that….thanks so much for catching it! I added it to the recipe. 🙂