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Rows of chocolate cupcakes on a glass mirror, covered in chocolate sprinkles Tried & Tested

Triple chocolate cupcakes

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2.857 stars based on 7 ratings

These heavenly cupcakes are one for the serious chocoholics out there.  These beautifully moist, chocolate creations by Eric Lanlard, feature in his recipe book Cox, Cookies and Cake.

 

 

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 75g 2¾ oz Dark chocolate broken
  • 200g 7⅛ oz Butter (unsalted) softened
  • 225g 8 oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range)
  • ½tsp ½tsp Baking powder
  • 175g 6¼ oz Plain white flour (we like Allinson) Plain white flour
  • 25g 1 oz Cocoa powder
  • 50g 1⅞ oz Dark chocolate chips (we like Silver Spoon Create)

For the buttercream

  • 200ml 6⅞ fl oz Single cream
  • 250g 8⅞ oz Dark chocolate finely chopped
  • 50g 1⅞ oz Butter (unsalted) softened
  • Chocolate sprinkles to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C (180°C fan, gas mark 6), and line a cupcake tin with 12 paper cases.

  2. Classic mode Step 2

    In a large saucepan, melt the chocolate and butter over medium heat, stirring to prevent burning. Allow this to cool for a few minutes.

    Ingredients for this step

    • 250g 8⅞ oz Dark chocolate finely chopped
    • 200g 7⅛ oz Butter (unsalted) softened
  3. Classic mode Step 3

    Stir in the sugar until well mixed. Add the eggs, one at a time, until you have a smooth batter.

    Ingredients for this step

  4. Classic mode Step 4

    Sift the baking powder, flour and cocoa into the batter and mix until smooth. Fold in the chocolate chips.

    Ingredients for this step

    • ½tsp ½tsp Baking powder
    • 175g 6¼ oz Plain white flour (we like Allinson) Plain white flour
    • 25g 1 oz Cocoa powder
    • 50g 1⅞ oz Dark chocolate chips (we like Silver Spoon Create)
  5. Classic mode Step 5

    Divide the mixture between the paper cases, but don’t over fill them, just about 3/4 full. Bake for 20–25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.

  6. Classic mode Step 6

    Leave to cool in the tins for 5 minutes then transfer to a wire rack and allow to cool completely before decorating with the frosting.

  7. Classic mode Step 7

    To make the chocolate frosting, heat the cream in a small saucepan, but do not allow to boil.

    Ingredients for this step

    • 200ml 6⅞ fl oz Single cream
  8. Classic mode Step 8

    Put the chocolate in a heatproof bowl and pour the hot cream over it through a fine sieve. Gently stir the cream into the chocolate until the mixture is nice and glossy. Gently mix in the soft butter. Leave to cool completely.

    Ingredients for this step

    • 250g 8⅞ oz Dark chocolate finely chopped
    • 50g 1⅞ oz Butter (unsalted) softened
  9. Classic mode Step 9

    Once it is cool, ideally using an electric hand wisk, beat until nice and fluffy. Using a piping bag and nozzle, pipe swirls on to the top of your cupcakes in a clockwise direction. Alternatively, spread on to the cupcakes with a palette knife. Finish with decorations of your choice.

    Ingredients for this step

    • Chocolate sprinkles to decorate