Tested till perfect Triple Chocolate Cupcakes
Triple Chocolate Cupcakes
Photography by Jeff Coulson

Triple Chocolate Cupcakes

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.

By Jennifer Bartoli and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2014

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 1 hour 30 minutes
  • Portion size 24 cupcakes

Ingredients

  • 3 cups 3cupsall-purpose flour
  • 2 cups 2cupsgranulated sugar
  • 2/3 cup 2/3cupcocoa powder, sifted
  • 2 tsp 2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupvegetable oil
  • 2 tsp 2tspvanilla
  • 3 tbsp 3tbspcider vinegar

White Chocolate Discs:

  • 2 bars 2bars(each 100 g) good quality white chocolate
  • White sugar pearls, chocolate sprinkles, and/or chocolate candies (such as Maltesers)

Milk Chocolate Icing:

  • 1 cup 1cupunsalted butter
  • 1/3 cup 1/3cupwhipping cream 35%
  • 2 tsp 2tspvanilla
  • 2-1/2 cups 2-1/2cupsicing sugar
  • 1 tbsp 1tbspcocoa powder
  • Pinch Pinchsalt
  • 1 bar 1bar(100 g) milk chocolate, melted and cooled
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Preparation

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 Information per cupcake: about

cal 395 pro 3g total fat 22g sat. fat 9g
carb 49g dietary fibre 1g sugar 36g chol 26mg
sodium 166mg potassium 125mg

%RDI:

calcium 3 iron 9 vit A 8 folate 11
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