If you guys don’t remember, I’m in college and am actually in my sophomore year now and loving it. School definitely keeps me busy and making new recipes and taking pictures is nearly impossible because I don’t exactly have access to a kitchen, so when I’ve gotten a chance at home I’ve tried to take advantage of it!
This past week I’ve been relaxing at home for our Thanksgiving break. I got my wisdom teeth out Monday, which I’m happy I won’t have to do again, so I’ve been a bit lazy. I mainly helped out in the desserts department this year for Thanksgiving, which is honestly my specialty, so it’s probably best for me to remain the master of the area.
These cupcakes are a recipe I’ve made about a million times before, they’re one of my dad’s absolute FAVORITES. He is such a chocolate fanatic, that these are not even close to too chocolately for him…as if that would ever be possible.
This chocolate frosting is one of my favorites, it’s one of the fluffiest buttercreams I have ever tasted and has the perfect amount of chocolate in it. The chocolate mousse filling really makes the cupcake something special and makes it the amazing cupcake it is. Surprise someone you love with these chocolate bombs if you really wanna impress them!
Triple Chocolate Cupcakes
(Makes 20-24 cupcakes)
1 cup boiling water
1/2 cup cocoa powder (I used dark cocoa powder)
1 1/3 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup plus 2 Tablespoons white sugar
1/2 teaspoon vanilla extract
- Preheat oven to 350˚ F. Line cupcake tins with liners.
- In a small bowl, pour boiling water over cocoa powder, and whisk until smooth. Let mixture cool. Into a separate bowl, sift together flour, baking soda, baking powder, and salt.
- Cream butter and sugar together with a mixer until light and fluffy. Beat in eggs. Stir in vanilla extract. Add the flour mixture. Add the cocoa mixture. Pour batter into prepared cupcake tins.
- Bake in preheated oven 15-18 minutes. Allow to cool in tins, then transfer to wire racks to cool completely. When thoroughly cooled, fill with chocolate mousse and frost with frosting below.
2 cups heavy whipping cream
2 cups chocolate chips, melted and slightly cooled
- Using a mixer with the whisk attachment, beat heavy whipping cream until stiff peaks form. Fold in cooled, melted chocolate with wire whisk until thoroughly incorporated. Set aside or place in fridge until ready to stuff cooled cupcakes.
- Once ready to stuff cooled cupcakes, fill a piping bag fitted with a plain, round tip with the chocolate mousse mixture. Place tip of piping bag into the center of cooled cupcake and squeeze filling into cupcake until full and the cupcake starts to crack around where the tip is inserted. Repeat process with remaining cupcakes.
Fluffy Chocolate Frosting
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups powdered sugar
pinch of salt
2 teaspoons vanilla extract
1 1/3 cups semisweet chocolate chips, melted and slightly cooled
- Using a mixer, beat butter until creamy. Mix in vanilla extract. Slowly beat in powdered sugar and salt. Once thoroughly combined, beat in cooled chocolate chips and beat until light, fluffy, and completely combined.
- Frost cupcakes as desired. Store cupcakes in covered container in the refrigerator. It is important to not leave these cupcakes at room temperature for over 2 hours because of the high dairy content in the chocolate mousse filling.