Triple Chocolate Cupcakes

I love making cupcakes.

My seven-months-pregnant sister-in-law requested these triple chocolate cupcakes with buttercream frosting for her baby shower last Saturday. Considering she’s carrying my first-born niece, whom I’ve already bought too many clothes for, I agreed.

But first, I have to give credit where credit is due. I did not develop this recipe myself, and I want no claim to it! But because so many of my friends have text me to ask for the recipe, I wanted to share it on here. But, for the original post, head over to the I Heart Naptime blog written by Jamielyn. If I’ve made you one of these cupcakes, you have her to thank.

I’ll admit, I’m not a huge chocolate cake fan. I typically prefer lighter flavors, like strawberry. But these don’t taste like your typical chocolate cupcakes. As my sister-in-law, Kelly, says, it’s like combining a cupcake, brownie and muffin together. The pudding mix and chocolate chips really add to the cupcake.

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Ingredients

  • 1 box (15 oz.) devil’s food cake mix (I use Betty Crocker)
  • 1 box (5.9 oz) dry chocolate pudding mix
  • 4 eggs
  • 3/4 cup canola oil
  • 3/4 cup hot water
  • 1.5 cups chocolate chips (milk chocolate, I use Nestle Toll House)
  • 1 cup sour cream

Directions

  1. Preheat your oven to 325 degrees. Line cupcake tins with cupcake liners.
  2. In a large bowl, mix together your cake mix and chocolate pudding; stir until combined. Mix in eggs, canola oil and water; stir until combined.
  3. Stir in sour cream, then chocolate chips.
  4. Pour cake mix into the cupcake liners (about 1/2 the way full). Bake for 20-25 minutes—my oven takes right at 23 minutes. To test, lightly touch the top to see if it springs back when touched. You can also stick a toothpick in the center to see if the center is cooked all the way through. Don’t overcook!
  5. Remove from oven and place on cooling rack to cool.

Now, for the best part … frosting.

love buttercream frosting. Here’s my go-to recipe.

Ingredients

  • 1 cup unsalted butter (two sticks), softened
  • 4-5 cups powdered sugar (I usually use right around 4.5 cups)
  • 1-2 teaspoons clear vanilla extract
  • 5 tablespoons heavy whipping cream
  • 1/4 tsp. salt

Directions

  1. In the bowl of your stand mixer, combine softened butter, powdered sugar, vanilla, salt and heavy cream. Mix until fluffy.
  2. For thicker frosting, add more powdered sugar. If the frosting is too thick, add a smidgen more cream. I recommend taste-testing as you make it to ensure it’s the right consistency and taste!

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