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Decadent Triple Chocolate Cupcakes

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Serves 12 | Prep Time 20 | Cook Time 20

Why I Love This Recipe

The Aztecs, who lived in ancient Mexico, believed that cacao seeds were the gift of the god of wisdom, and the seeds once had so much value that they were used as a form of currency.

Dive into decadence with our Triple Chocolate Cupcakes! Each bite takes you on a journey through layers of lush chocolate, whispering tales of ancient times when cacao was a gift from the gods. Imagine, if you will, the exotic flavors treasured by the Aztecs, now nestled in a tender cake, bursting with semisweet, milk, and white chocolate chips.

Crafted with love, combining rich cocoa powder, smooth butter, and a blend of the finest chocolates, these cupcakes are a true testament to chocolate's enduring allure. From the soft, moist crumb to the heavenly whipped cream frosting sprinkled with chocolate chips, every element sings in harmony.

Let each bite transport you to a realm where chocolate was as precious as gold, and savor the luxury that once was the currency of empires. Whether you're a chocoholic or a history enthusiast, these Triple Chocolate Cupcakes offer a taste of both worlds, right in your kitchen.

Ingredients You'll Need

1 and 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1 and 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract


Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, sift together the flour, baking soda, baking powder, cocoa powder, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Alternate adding the flour mixture and milk into the creamed mixture, beginning and ending with the flour mixture. Mix until just incorporated. Fold in the semisweet, milk, and white chocolate chips.

Divide the batter evenly among the prepared cupcake liners, filling each 2/3 full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

To make the frosting, melt the white chocolate chips and let them cool to room temperature. In a separate bowl, beat the heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form. Gently fold in the melted white chocolate.

Once the cupcakes are cooled, pipe or spread the frosting on top. Sprinkle with additional chocolate chips or chocolate shavings for decoration.

Pairs Well With

A rich and velvety Cabernet Sauvignon with its dark fruit flavors and hints of chocolate pairs beautifully with these decadent triple chocolate cupcakes.

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