Triple Chocolate Cupcakes
Imagine biting into a rich, chocolatey cupcake topped with silky white chocolate buttercream and sprinkled with salted pistachios for a perfect crunch. Sounds irresistible, right? These Triple Chocolate Cupcakes are every chocolate lover’s dream and a showstopper for any occasion. Whether it’s a celebration or just a treat for yourself, these cupcakes will have everyone coming back for seconds!
Ingredients
For the cupcakes
- ¾ cup all-purpose flour
- ⅔ cup Dutch unprocessed cocoa
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1½ stick butter room temperature, unsalted
- ¾ cup sugar
- 3 eggs size L
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the ganache
- 4 oz. dark chocolate more than 70% cocoa, chopped
- ½ cup heavy cream
For the topping
- 3 tablespoons pistachios shelled, salted, chopped
- 2 egg whites size L, room temperature
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1½ stick butter unsalted, in cubes
- 2½ oz. white chocolate
Ingredients you need per step are listed below the step in Italic
Instructions
Chocolate Cupcakes
- Preheat the oven to
400 °F / 
350 °F - Grease a muffin tin with butter and line it with paper cupcake liners.
- In a bowl, sift together the flour, cocoa, baking powder, and salt.¾ cup all-purpose flour, ⅔ cup Dutch unprocessed cocoa, ½ teaspoon baking powder, ⅛ teaspoon salt
- In another bowl, beat the butter and sugar with a mixer for about 3 minutes until the mixture is fluffy and pale yellow.1½ stick butter, ¾ cup sugar
- Add the eggs one at a time while continuing to mix on high speed. Mix in the vanilla extract.3 eggs, 1 teaspoon vanilla extract
- Reduce the mixer speed to low. Add ⅓ of the flour mixture, then ½ of the sour cream, then another ⅓ of the flour mixture, the rest of the sour cream, and finish with the remaining flour. Mix just until combined.½ cup sour cream
- Divide the batter evenly among the cupcake liners.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the tin and let them cool on a wire rack.
Ganache
- Place the chopped chocolate in a heatproof bowl.4 oz. dark chocolate
- Heat the cream until it’s hot but not boiling (you’ll see steam rising).½ cup heavy cream
- Pour the hot cream over the chocolate and stir until the ganache is smooth.
- Brush the tops of the cooled cupcakes with the ganache.
Topping
- Sprinkle the ganache-covered cupcakes with chopped pistachios.3 tablespoons pistachios
- Place the egg whites, salt, and sugar in a clean heatproof bowl.2 egg whites, ⅓ cup sugar, ⅛ teaspoon salt
- Set the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl).
- Beat the mixture with a whisk until the sugar dissolves completely. Remove from heat and use a mixer to beat on high speed for 10 minutes until stiff, glossy peaks form. The mixture should still be slightly warm.
- Gradually add the butter, beating until smooth.1½ stick butter
- Melt the white chocolate in a heatproof bowl over simmering water. Remove from heat and let it cool for 5 minutes.2½ oz. white chocolate
- Mix the melted chocolate into the egg white mixture (Italian meringue) until smooth.
- Transfer the white chocolate cream to a piping bag and pipe swirls onto the ganache-topped cupcakes.
NOTES
1. Is it safe to eat the triple chocolate cupcakes? The topping on these cupcakes contains raw egg whites. While it’s usually safe, there’s a small risk of salmonella contamination. To stay on the safe side, avoid serving cupcakes with this topping to people with weaker immune systems, such as the elderly, children under four years old, or pregnant women.
If you're worried, you can enjoy the cupcakes without the topping—they’re still delicious! 2. Doneness Tips Check for doneness two minutes before the baking time is up:
If you're worried, you can enjoy the cupcakes without the topping—they’re still delicious! 2. Doneness Tips Check for doneness two minutes before the baking time is up:
- Gently shake the tray—if the center jiggles, it’s not done.
- Press the cupcake top lightly—if it springs back, it’s ready.
- Insert a toothpick—if it comes out clean, the cupcakes are done.
- Without Topping
- Room Temperature: Up to 3 days in an airtight container.
- Freezer: Store in a freezer-safe bag for up to 2 months.
- With Topping
- Refrigerator: Keep for up to 3 days in an airtight container. Let them sit at room temperature for 30 minutes before serving.
Nutrition
Calories: 507kcal | Carbohydrates: 38g | Protein: 6g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 305mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1030IU | Vitamin C: 1mg | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
