Triple Chocolate Cupcakes

Cupcakes are delicious! I think we can all agree with that part. Cupcakes were all the rage a few years ago but they’ve been around for a long time. Many of us had them at birthday parties growing up. This recipe came to me when I woke up last week. I initially was going to blog my rainbow sherbet cupcakes but decided to blog this recipe that I’ve never tried instead. I will blog the rainbow sherbet cupcakes soon. The triple chocolate in this recipe is white chocolate (yes I know it’s not real chocolate but it is really delicious), milk chocolate, and dark chocolate. If your mouth isn’t watering at this point I don’t know if we can be friends. This recipe also includes white chocolate, milk chocolate, and dark chocolate whipped cream frosting. Now for this episode of true confessions. I always overfill cupcake liners. I always have good intentions to leave room at the top of the liner so my cupcakes don’t end up looking like muffins but alas I continue to make muffin sized cupcakes. Leave room at the top. Don’t be like Lindsay. This a delicious, moist, death by chocolate cupcake. Give this recipe a try and let me know what you think.

Serving Size: 12 muffin size or 18 cupcake size

Active time: 30 minutes

Inactive time: 25 minutes + cooling time


1/2 C unsalted butter, room temperatureĀ IMG_0668

1 1/2 C. granulated sugar

4 (1/2 C) egg whites

2 t. vanilla extractIMG_0669

2 C. all purpose flour

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 1/3 C. buttermilk

1 C. white chocolate chips, divided into 1/2 C portions

1 C. milk chocolate chips, divided into 1/2 C portions

1 C. dark chocolate chips, divided into 1/2 C portions

3 C. heavy whipping cream


1. Pre-heat the oven to 350 degrees F.

2. Line the cupcake tins with cupcake liners.

3. In a medium sized bowl add the flour, baking soda, baking powder, and salt. Mix to combine, and sit to the side.



4. Using a butter knife cube the soften butter then ad it to a large bowl with the sugar. You will cream together the butter and sugar with a standing or hand mixer on medium speed. This will take approximately 3-4 minutes. Note: I used organic granulated sugar so my pictures may look differently than yours. The creamed butter and sugar will be a pale yellow, fluffy, and sticking to the sides of the bowl.

5. When the butter and sugar have been creamed together measure the egg whites and vanilla in a liquid measuring cups. Using the mixer add the vanilla and egg mixture to the creamed butter and sugar slowly. Whip until smooth and creamy.

6. Measure out the buttermilk in a liquid measuring cup. Begin adding the flour mixture in thirds alternating with the buttermilk. (flour, buttermilk, flour, buttermilk, flour). Switch from a mixture to a spoon or rubber spatula. Mix the flour and buttermilk until it’s combine and then stop so you don’t end up with a chewy cake.

7. Pour your completed white cake batter into a liquid measure cup. Using three equal sized bowl, split the batter evenly into each bowl. I added 1 1/3 C. of batter to each bowl and sit it to the side.

8. In three smaller bowls add the chocolate chips to each bowl. Don’t mix the chocolate chips. Milk should be in one bowl, dark in one bowl,and white in on bowl. Place all three bowls into the microwave and melt them. It took one minute on my microwave. Watch the chocolate to ensure it doesn’t burn. Stir the chocolate chips to finish the melting process. Be sure to use a different spoon for each chocolate. Note: don’t wash your chocolate bowls as you will need them again for the frosting.

9. Add the melted chocolate to the bowls of batter. Add one flavor to each bowl and stir to combine.


10. You can choose to add the batter to the liners anyway that you would like. I made four with white chocolate on the bottom, milk in the middle, and dark on top. I made four with dark on the bottom, milk in the middle, and white on top. Lastly, I made four with milk on the bottom, white in the middle, and dark on top. However you mix this up it will be delicious. I added 1 T. of each flavor to the liners. Don’t be like Lindsay. Add 1 t. of each flavor to the liners to ensure you have room at the top. When you have added each flavor to the liners place them in the oven for 25 minutes if they are muffin sized or 15-20 minutes if they are cupcake sized.


11. Place the cupcakes on a rack until they are cooled.

12. To make the whipped cream frosting, complete step #8 again.


13. In three bowls the same size, add one flavor of chocolate to each bowl, then add 1 C of heavy whipping cream to each bowl. Using a hand mixer on medium high, whip the cream and chocolate until it is stiff and creamy. Rinsing your beaters between each flavor continue until you have three flavors of whipped cream.

14. The individual flavors can be added to a piping bag or to a Ziploc bag to be piped onto the cooled cupcakes. I made a small cut in the corner of the bag so I could control the flow of frosting. Decorate them anyway you like and then put them in your face and enjoy!

Notes and Variations:

  • Store bought frosting can be used as can buttercream.
  • Chocolate chips can be added as decoration or to the batter.
  • The frosting can be removed from the recipe.
  • Vegan and dairy free substitutions can be made. If you aren’t sure how please message me.
  • C=cups
  • T=tablespoons
  • t=teaspoons
  • oz=ounces
  • lb=pounds


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