Triple Chocolate Cupcakes

Triple Chocolate Cupcakes are full of fudgy goodness that everyone will enjoy. When you want to impress, this is the treat you need.

Amy from My Name is Snickerdoodle here! The holidays are the perfect time to indulge. I think that’s why big comfy sweaters were invented. Not to keep warm, but to cover up some of the indulgences a bit! With all of the parties and family get togethers coming up in the next few months it’s always nice to make something decedent for everyone to enjoy.

I personally feel like there is not enough chocolate when it comes to holiday desserts. Pumpkin, spices and apples seem to get all the glory these days. I’m definitely not opposed to any of those. Have you baked my Streusel Pumpkin Chocolate Chip Bread yet? You’ll know that I love a great pumpkin recipe then!

Chocolate desserts just always seem to be welcome anytime and so I couldn’t resist sharing my recipe for Triple Chocolate Cupcakes. They are super moist, fudgey and down right delicious!

Triple Chocolate Cupcakes

Cook time

18 mins

Total time

18 mins

Author: Amy | My Name is Snickerdoodle

Serves: 24

Ingredients

For the Cupcakes
1 Devil's Food cake mix
1 sm packet of chocolate instant pudding mix
3 eggs
¼ cup vegetable oil
1 cup milk
1 cup sour cream
1 tsp pure vanilla extract
1 tsp almond extract
For Frosting
2 sticks butter, softened
2 cups semi sweet chocolate chips
1½ cups powdered sugar
¼ cup sour cream
1 tsp pure vanilla extract
1 cup mini chocolate chips

Directions

Directions for Cake
Preheat oven to 350 degrees.
Place cupcake liners into 24 individual muffin tins.
In a large mixing bowl beat together eggs, oil, milk, sour cream and extracts together for 1 minute.
Add in cake mix and pudding mix and beat on medium high speed for 2 minutes.
Fill the liners up ⅔ of the way full and bake for 18-25 minutes or until centers are set and cooked.
Remove from the oven and cool completely before frosting.
Directions for Frosting
In a medium microwave proof bowl, melt 2 cups chocolate chips in the microwave for 1 minute, stirring every 10 seconds. Set aside to cool for about 5 minutes.
In a medium bowl beat butter for two minutes.
Mix in powdered sugar sour cream and vanilla extract.
Fold in melted chocolate and stir to combine.
Adjust the thickness of the frosting by adding more powdered sugar if needed or thin it out with a little milk.
Frost each cupcake and sprinkle with mini chocolate chips.