Triple Chocolate Cupcakes (From Scratch)

5 from 2 votes

Decadently fudgy cupcakes with delectable chocolate sprinkles and rich chocolate frosting.

Prep Time15

Cook Time20

Decorating Time20

Total Time55

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 388.4kcal

Prepare your cupcake casings.
Preheat oven to 170°Celsius.
Beat butter and both sugars till light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift the flour, cocoa powder, baking powder and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Add in the vanilla extract and mix well.
Pour batter into baking cups until they are about ⅔ full. Sprinkle about ½ teaspoon for chocolate sprinkles on top of the cupcakes batter.
Bake the chocolate cupcakes for 15 to 20 minutes (depending on the size of the casing you use) or until a toothpick inserted in the center of the cupcakes comes out without any wet batter sticking to it.
Remove the cupcakes from oven and let them cool completely before decorating.
To make the buttercream, cream the butter until soft and creamy. Add the powdered sugar and beat until the buttercream is light and fluffy.
Sift in the cocoa powder and beat until it is well blended into the buttercream. Add milk if the buttercream is too stiff.
Fit a piping bag with a large star tip and pipe chocolate buttercream stars all over the top of each cupcake. Add chocolate sprinkles to each cupcake, followed by the white and gold sprinkles as preferred.

Make sure all your ingredients are at room temperature, especially the butter and eggs. If either one is cold, your cupcake batter has a tendency to curdle. If that happens, mix in the flour until it is no longer curdled before adding any milk. The best way is to avoid the curdling is by making sure butter and eggs are at room temperature.

These are chocolate cupcakes, so it's important that you use good quality cocoa for best results.

Overbaking will cause your chocolate cupcakes to be dry, so be cautious with overbaking. Test the cupcakes with a skewer at least a few minutes before the baking time is over. Ideally, the skewer should have a few moist crumbs attached to it (not wet batter).

An important tip to ensure your cupcakes remain truly moist is to keep them covered while cooling down. Cover them with a kitchen towel while you leave them out to cool down. This will help the cupcakes remain moist and do not dry out.

The cocoa powder used in the chocolate buttercream will make it stiff. Add some milk to turn it into an easily pipe-able consistency. Alternatively, you can also use heavy cream.