Triple Chocolate Truffle Cupcakes

My Triple Chocolate Truffle Cupcake recipe makes a deep fudgy chocolate cupcake, topped with rich chocolate ganache, and studded with chocolate chips.

Introducing the ultimate chocolate indulgence for all you chocoholics out there, like me. It's like a truffle on top of a cupcake!

Triple Chocolate Truffle Cupcakes

Yield: 14 cupcakes 


Chocolate Cupcakes:
  • 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup + 2 tablespoons (30g) unsweetened cocoa powder, dutch processed or "Special Dark"
  • 1 cup (200g) granulated white sugar
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 teaspoon instant espresso powder or instant coffee granules
  • 1/2 cup boiling water
Ganache Chocolate Truffle Frosting:
  • 2 tablespoons unsalted butter
  • 1 cup heavy whipping cream
  • 12oz semi sweet or dark chocolate (2 cups chocolate chips)
  • mini chocolate chips or chocolate sprinkles for garnish


Prepare Cupcakes:
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cocoa and sugar. In a measuring cup whisk together oil, egg, vanilla and sour cream. Gently stir into dry ingredients. Dissolve instant espresso or coffee in the boiling water and stir into batter. Batter will be thin and liquidy.

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

Ganache Chocolate Truffle Frosting:
Place chocolate chips into a medium bowl. Heat the cream and butter in a small saucepan over medium heat and bring just to a boil. When the cream has come to a boil, remove from heat and pour over the chocolate. Let mixture sit about a minute until the cream has melted down the chocolate. Gently stir until smooth. Let cool and refrigerate until firm, about 2 hours. Once cooled and firmed, spread or pipe on top of cooled cupcakes or you can whip the ganache with an electric mixer on medium speed until light and fluffy for a whipped topping. Sprinkle with chocolate chips or chocolate sprinkles.

TIP: If your chocolate chips have a white-ish tint to them, simply rub a tiny bit of vegetable oil on them to give a nice shine!