• Triple Chocolate Cupcakes

    Triple Chocolate Cupcakes

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    These triple chocolate cupcakes, made with 3 types of chocolate, cinnamon and sour cream, and topped with a rich and unique chocolate buttercream frosting, are moist and flavorful and more dense than the typical cake mix cupcake.

    From: Laura Franklin, Better In Bulk


    • Cupcakes:
    • 1 cup butter
    • 1 cup water
    • ¼ cup American Heritage® Chocolate drink (finely grated chocolate)
    • 2 cups sugar
    • 2½ cups flour
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • 2 eggs
    • 1 teaspoon baking soda
    • ½ cup sour cream
    • 1 cup M&Ms
    • Rich Chocolate Buttercream Frosting:
    • 1 cup butter, softened and divided (I prefer using salted)
    • ½ cup of American Heritage® Chocolate drink (finely grated chocolate)
    • 1 (3 ounce) American Heritage® Chocolate block, grated
    • 1 tbsp low fat milk
    • 3 cups powdered sugar
    Step 1

    To make cupcakes:

    Melt 1 cup butter in a small saucepan over medium low heat. Add water and ¼ cup American Heritage® Chocolate and stir until chocolate melts; remove from heat and let cool slightly.

    Step 2

    In a large bowl, mix sugar, flour, salt, cinnamon, eggs, soda, sour cream. Pour slightly cooled chocolate liquid into bowl and stir until combined. Batter will be slightly lumpy (but I like to get the big lumps out!)

    Step 3

    Pour batter into lined cupcake tin, filling each cup about 3/4 full. Drop 5-6 M&Ms into each cup. Stir gently if desired (if you don’t stir, the M&Ms will stay near the top and look delightful when baked!).

    Step 4

    Bake at 350° for about 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool before frosting.

    Step 5

    To make frosting:

    Melt ½ cup butter and American Heritage® Chocolate grated chocolate block in a small sauce pan over medium low heat. Remove from heat.

    Step 6

    Add all ingredients to a large mixing bowl, including melted butter/chocolate. Beat with hand beater until creamy and smooth. Spread or pipe on cooled cupcakes and top with an M&M, if desired.

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