Triple chocolate cupcakes

24 servings Prep: 10 mins, Cooking: 18 mins
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These hidden-centre chocolate cupcakes make for a proper death-by-chocolate cupcake send-off!

By Independent Contributor October 26 2020
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Ingredients (20)

330 g milk chocolate
90 g dark chocolate
270 g cream
50 g butter
210 g cake flour
30 g cornflour
80 g cocoa powder
1 1/2 tsp Baking powder
1 1/2 tsp Bicarbonate of soda
1 tsp salt
250 ml strong brewed coffee
80 ml chocolate
125 ml Buttermilk
150 g full fat plain yoghurt
60 g butter — melted
180 ml oil
400 g castor sugar
2 eggs — jumbo in size
1 tsp Vanilla essence
1 l chocolate mousse — ready made
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For the ganache:

Place the chocolate, cream and butter in a microwave-safe bowl and heat.

Start with 20 seconds to get everything heated and slightly melted, then heat in 10-second bursts, stopping to stir and ensure that the chocolate does not burn.

Once everything is melted and combined, set aside to cool and thicken.

Depending on the length of cooling, you should be able to pipe this or spread it on top of the cupcake.

For the cupcakes:

Preheat the oven to 180⁰C. Line two twelve-cup cupcake tins with cupcake liners.

Add the chocolate to the hot coffee and stir to combine. Set aside.

Sift the flour, cornflour, cocoa powder, baking powder, bicarbonate of soda and salt into a bowl. Set aside.

Place the sugar, melted butter and oil in a bowl then whisk until incorporated.

Then add in the eggs and whisk in each one for 15 – 20 seconds each.

Stir in the vanilla.

Add the buttermilk and the yogurt to the slightly cooled coffee and chocolate mixture then stir to combine.

Alternating, add the dry ingredients with the wet ingredients. Start with the dry, followed by the wet. Then dry, wet and finally dry.

Bake for around 15 – 18 minutes or until a toothpick inserted comes out clean. Do not over-bake.

To assemble:

Once the cupcakes have completely cooled, use an apple corer or a cupcake corer to remove the centres.

Using a piping bag, fill the centres with the mousse. Then pipe swirls of chocolate ganache onto the filled cupcakes.


Make the ganache a couple of hours before the cupcakes, or even the day before, and set aside in a cool place. It needs to set before you pipe it – this takes a few hours, depending on how hot it is.

Reprinted with permission from Adventures with Sugar. Follow along on Instagram.

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