Triple Chocolate Cupcakes

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.

Triple Chocolate Cupcakes
Photo: Blaine Moats
Prep Time:
45 mins
Stand Time:
30 mins
Bake Time:
15 mins
Cool Time:
45 mins
Total Time:
45 mins
12 (2-1/2 inch) cupcakes


  • 3 eggs

  • 6 ounce bittersweet chocolate, chopped

  • ½ cup butter, cut into pieces

  • 3 tablespoon creme de cacao

  • ½ cup all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup sugar

  • 1 teaspoon vanilla

  • 1 recipe Dark Chocolate Butter Frosting

  • Chopped bittersweet chocolate

Dark Chocolate Butter Frosting

  • 6 tablespoon butter, softened

  • 4 cup powdered sugar

  • 2 ounce dark chocolate, melted and cooled

  • 2 tablespoon milk

  • 1 tablespoon creme de cacao

  • 1 tablespoon Milk


  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.

Dark Chocolate Butter Frosting

  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.

*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 (per serving)

473 Calories
23g Fat
67g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 473
% Daily Value *
Total Fat 23g 29%
Saturated Fat 14g 70%
Cholesterol 90mg 30%
Sodium 180mg 8%
Total Carbohydrate 67g 24%
Total Sugars 58g
Protein 5g
Calcium 40.4mg 3%
Iron 2mg 11%
Potassium 147mg 3%
Folate, total 16.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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