clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Triple Chocolate Cupcakes (Ganache Filled)

  • Author: Elise
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes, Chocolate, Ganache
  • Method: Bake
  • Cuisine: American


These easy Triple Chocolate Cupcakes have a moist chocolate cupcake base, are filled with rich and decadent ganache, are topped with fudge buttercream frosting, and are decorated with ganache and chocolate chips. 



For the Cupcakes

  • 3/4 cup (105g) all purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (210g) granulated sugar
  • 1/4 cup (50g) vegetable oil
  • 2 large eggs (100g), room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (85g) sour cream, room temperature
  • 1/2 cup (120g) buttermilk, room temperature

For the Fudge Frosting

  • 1 1/2 cup (325g) unsalted butter, room temperature
  • 2/3 cup (54g) unsweetened dark chocolate cocoa powder
  • 3 cups (360g) powdered sugar
  • 1/3 cup (80g) heavy cream, room temperature

For the Ganache

  • 1 cup (180g) semi sweet chocolate chips
  • 1/2 cup (120g) heavy cream
  • for decoration: 1/2 cup (90g) mini chocolate chips


For the Cupcakes

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 12 count muffin tin with liners.
  2. In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.
  3. Pour properly measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cupcakes.
  4. Divide the batter between the 12 muffin liners, adding about 1/4-1/3 cup of batter to each liner. The liners should be about 3/4 full.
  5. Bake the cupcakes for 18-22 minutes or until the tops of the cupcakes look slightly shiny, the centers look set, and a toothpick inserted into the center of the cupcake comes out with moist crumbs. Allow the cupcakes to fully cool before decorating.

For the Fudge Frosting

  1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter until smooth. This should be about 2 minutes of mixing.
  2. Slowly, add powdered sugar and dark cocoa powder into the butter. Beat on low speed, adding the powdered sugar and cocoa powder in small increments to avoid spilling.
  3. Pour heavy cream into the frosting and beat on high speed for at least 3 minutes. This creates a light, velvety frosting. Scrape down the sides and the bottom of the bowl with a rubber spatula to ensure the frosting is even throughout.
  4. If desired, transfer the frosting to a piping bag fitted with your desired tip or a zippable plastic bag with the corner snipped off for greater control when frosting.

For the Ganache

  1. Pour your chocolate chips into a glass bowl.
  2. In a small saucepan, heat heavy cream over medium heat until the mixture just starts to bubble in the center.
  3. Pour the heavy cream on top of the chocolate chips. Immediately, use a spoon to push the chocolate chips below the heavy cream to ensure all parts of the chocolate are touched by the hot cream.
  4. Allow the chocolate chips and hot cream to sit for about 2 minutes.
  5. Using a spoon, start mixing by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
  6. Do not let the ganache sit for longer than 10 minutes.

For Decoration

  1. Use a knife to cut out a portion of the center of each cupcake or use a spoon to dig and create a well in the center of each cupcake.
  2. Add about 1/2 tablespoon-1 tablespoon of chocolate ganache to the center of each cupcake.
  3. Frost each cupcake as desired.
  4. Immediately, top the cupcakes with additional ganache before topping with mini chocolate chips.
  5. Store the cupcakes tightly covered or in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.


Measuring Flour: Use a kitchen scale to measure 105g exactly or use a spoon to transfer your flour from your container to your measuring cups instead of scooping and packing the flour. 

Bake Time: Do not overbake, as doing so will lead to dry cupcakes. Bake until the tops spring back when quickly poked with your pointer finger and a toothpick inserted into the center comes out with a few crumbs. 

Ganache: The ganache will begin to firm up as it sets. If it becomes too thick to fill and decorate with, pop the bowl in the microwave for 5-10 seconds before stirring to smooth it out.

Keywords: Triple Chocolate Cupcakes, Ganache Cupcakes, Ganache Filled Cupcakes