• 35 Ratings

For serious chocolate lovers only, these decadently rich cupcakes combine bittersweet chocolate with cèrme de cacao liqueur to create pure bliss. When baking with liqueurs, a whole bottle is often way too much. Check to see if your liquor store carries convenient airline-size bottles.

Source: Better Homes and Gardens
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Triple Chocolate Cupcakes

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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

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  • 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.

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  • 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.

*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.

Nutrition Facts (Triple Chocolate Cupcakes)

473 calories; 23 g total fat; 14 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 90 mg cholesterol; 180 mg sodium. 147 mg potassium; 67 g carbohydrates; 2 g fiber; 58 g sugar; 5 g protein; 0 g trans fatty acid; 486 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;

Dark Chocolate Butter Frosting

Ingredients

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Directions

Instructions Checklist
  • 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.

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Reviews

35 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 4