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Triple Chocolate Cupcakes

Makes: 12 servings
Serving size: 1 cupcake Yield: 12 (2-1/2 inch) cupcakes
Prep 45 mins Stand 30 mins Bake 350°F 15 mins to 18 mins Cool 45 mins
Triple Chocolate Cupcakes
  • 3  eggs
  • 6  ounces  bittersweet chocolate, chopped
  • 1/2  cup  butter, cut into pieces
  • 3  tablespoons  creme de cacao
  • 1/2  cup  all-purpose flour
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/2  cup  sugar
  • 1  teaspoon  vanilla
  • 1  recipe Dark Chocolate Butter Frosting
  •  Chopped bittersweet chocolate

1. Separate eggs. Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan combine the 6 ounces chocolate and the butter. Cook and stir over medium heat until melted. Remove from heat. Stir in creme de cacao; cool.

2. Grease and flour twelve 2-1/2-inch muffin cups (or line with paper bake cups or parchment paper squares)*. In a small bowl stir together flour, baking powder, and salt. Set aside.

3. Preheat oven to 350 degrees F. In a large mixing bowl beat egg yolks and sugar with an electric mixer on high speed about 3 minutes or until thick and lemon color. Beat in chocolate mixture and vanilla. Add flour mixture, beating just until combined; set aside.

4. Wash beaters thoroughly. In a medium bowl beat egg whites on medium to high speed just until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into chocolate mixture to lighten. Fold in the remaining beaten egg whites.

5. Spoon batter into the prepared muffin cups, filling each about two-thirds full.

6. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on a wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

7. Place Dark Chocolate Butter Frosting into a pastry bag fitted with a medium star tip. Pipe long stars of frosting onto tops of cupcakes. Sprinkle with additional chopped chocolate. Makes 12 (2-1/2-inch) cupcakes.

From the Test Kitchen*Test Kitchen Tip:
  • To make parchment paper liners, cut parchment paper into 6-inch squares. When ready to fill each muffin cup, fill a medium ice cream scoop with batter; set aside. Press a paper square into a cup, pleating as necessary to fit. Using one hand to hold the paper in place, place the scoop of batter in the paper-lined cup.
Dark Chocolate Butter Frosting

Yield: about 2-1/4 cups
Start to Finish 10 mins
  • 6  tablespoons  butter, softened
  • 4  cups  powdered sugar
  • 2  ounces  dark chocolate, melted and cooled
  • 2  tablespoons  milk
  • 1  tablespoon  creme de cacao
  • 1 - 2  tablespoons  Milk

1. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in dark chocolate,the 2 tablespoons milk, and creme de cacao. Gradually beat in additional powdered sugar. Beat in enough additional milk until frosting reaches a piping consistency. Makes about 2-1/4 cups.

Nutrition Facts (Triple Chocolate Cupcakes)
  • Servings Per Recipe 12,
  • cal. (kcal) 473,
  • Fat, total (g) 23,
  • chol. (mg) 90,
  • sat. fat (g) 14,
  • carb. (g) 67,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 58,
  • pro. (g) 5,
  • vit. A (IU) 486,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 180,
  • Potassium (mg) 147,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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