Triple Chocolate Cupcakes

Triple Chocolate Cupcakes image Author: Canadian Living Credits: Triple Chocolate Cupcakes image

The triple threat of milk, dark and white chocolates makes these cupcakes utterly addictive. Right before serving, add the white chocolate discs straight from the fridge so that they don't soften.

  • Portion size 24 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2/3 cups cocoa powder sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 tablespoons cider vinegar
Milk Chocolate Icing:
  • 1 cup unsalted butter
  • 1/3 cup whipping cream 35%
  • 2 teaspoons vanilla
  • 2 1/2 cups icing sugar
  • 1 tablespoon cocoa powder
  • pinch salt
  • 1 bar (100 g) milk chocolate melted and cooled
White Chocolate Discs:
  • 2 bars (100 g) good quality white chocolate
  • chocolate sprinkles and/or chocolate candies (such as Maltesers)

Method

In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in 2 cups water, oil and vanilla. Stir in vinegar. Divide batter among 24 large paper-lined muffin cups. Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 18 to 20 minutes. Transfer cupcakes to rack; let cool completely.

White Chocolate Discs: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.

On parchment paper–lined baking sheet, drop chocolate by level 1 tsp, smoothing to form 24 discs, each 1-inch (2.5 cm) wide, about 1 inch (2.5 cm) apart. Top with pearls, sprinkles or candies; refrigerate until firm, about 30 minutes.

Milk Chocolate Icing: Meanwhile, in large bowl, beat butter until light and fluffy; beat in cream and vanilla. Beat in icing sugar, cocoa powder and salt until smooth; beat in chocolate, scraping down side of bowl occasionally, until fluffy and well combined, about 2 minutes. Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe
icing onto cupcakes.

To serve, gently peel discs off paper; place on top of cupcake icing, pressing lightly to adhere.

Nutritional facts per cupcake: about

  • Fibre 1 g
  • Sodium 166 mg
  • Sugars 36 g
  • Protein 3 g
  • Calories 395.0
  • Total fat 22 g
  • Potassium 125 mg
  • Cholesterol 26 mg
  • Saturated fat 9 g
  • Total carbohydrate 49 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Triple Chocolate Cupcakes

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