I cannot believe that it is already the beginning of November! The Christmas commercials and movie marathons (I’m looking at you, Hallmark Channel) have already begun and my neighbors have started putting out holiday decor. I swear the first day of Autumn wasn’t all too long ago – time flies!
For whatever reason, my mind wandered and it landed on the movie Fight Club. For those of you who have seen it, you know what I mean when I gush about Brad Pitt, Edward Norton, and how the plot makes you think.
The part that popped into my head was from the beginning of the movie where Norton’s character is taking non-stop business trips as an insurance adjuster and his character has an inner dialogue where he says he only experiences single serving events such as food to friends. It’s a smidge depressing.
That got me thinking about how my husband enjoys single serving desserts in a very positive way. It’s his preference and sometimes I wonder if it’s just so he can have more than one variety, which is logic I can’t argue with. For his birthday, I baked a recipe of my triple chocolate cupcakes because he loves chocolate. It was a match made in heaven for him!
These cupcakes are delicious and are by far my very favorite chocolate cake recipe. They’re moist from an oil base and the flavor is rich much like a Devil’s Food cake. Once these babies are frosted with a decadent chocolate buttercream, there’s no way any chocolate lover can resist, single serving or not!
Triple Chocolate Cupcakes
Cake Recipe adapted from Bakerella
Frosting recipe adapted from Savory Sweet Life
Makes: 18 cupcakes, Difficulty: Intermediate
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup hot water
- 1 cup mini chocolate chips, divided into 1/2 cup servings
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 4 tablespoons heavy whipping cream
Preheat oven to 350 degrees F. Prepare cupcake pan with liners.
Make the cake: Sift flour, sugar, cocoa, baking soda, salt and baking powder into the bowl of an electric mixer. Place bowl in mixer fitted with a paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, egg, and hot water one at a time blending well after each addition. Beat until smooth, about 2 minutes.
Pour batter into prepared muffin pans, filling about 2/3 of the way. Sprinkle mini chocolate chips on the top of the batter. Bake for 12-14 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and transfer to a wire rack to cool.
Make the frosting: Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Put the powdered sugar and cocoa into the bowl with the butter. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed. Increase mixer speed to medium and add vanilla extract and cream. Beat for 3 minutes until fluffy. Frost the cupcakes using a pastry bag or offset spatula and top with additional mini chocolate chips.
- Note: These cupcakes will keep well in the refrigerator for a few days. Remove from the refrigerator about an hour before serving to allow the frosting to reach a creamy consistency.