Triple Chocolate Cupcakes


  • 1/2 cup (1 stick) butter, room temperature
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1 teaspoons vanilla
  • 2/3 cup mini semi-sweet chocolate chips


Beat butter until softened.  Add sugar and beat until light and fluffy.


Add eggs, one at a time, beating until well combined.

Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.

Measure out the milk and vanilla and stir to combine. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

Stir in chocolate chips.

Scoop batter into cupcake cups about 1/2 full.  Note: These cupcakes come out flat on top, so don’t overfill them!

Bake at 350 degrees for 22-25 minutes or until they pass the toothpick test.

Time for some decorating!

Once the cupcakes are completely cooled, you can frost them!  I made a simple vanilla buttercream frosting and added some blue food coloring, just for fun.

Vanilla Buttercream Frosting:

  • 1 cup butter
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 4 tbsp whipping cream (milk can also work)

Whip this all together and start frosting!  This icing is perfect for piping, because it hardens in the refrigerator.

Note: You can make this icing ahead of time and store it in the fridge or freezer – when ready to use it, just put in a bowl of hot water, microwave it (carefully), or leave it out at room temperature to soften.

Enjoy :)

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