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Triple Chocolate Cupcakes

Triple Chocolate cupcakes including a rich moist chocolate cake filled with a semisweet chocolate filling and topped with a fluffy salted chocolate buttercream.

 Triple Chocolate Cupcakes

Getting Started

When I was a single working mom, do you know what my favorite store was? I’ll give you a hint; it wasn’t Target.

My favorite store was Lowe’s. Yes, the home improvement store.

After working long hours and having minimal expendable income, I took great pride in improving my home one Do It Yourself project at a time.

I could always count on the friendly and knowledgeable faces at Lowe’s to clue me in on if a job was outside my capabilities or not.

In the short four years I lived in that North Carolina home, I managed to paint every room, change out all the door hardware, replace the innards of a running toilet, install closet shelving in all of the closets, and hang my own flat screen.

Those are just some of the many projects I took on during my stay.  I was visiting Lowe’s almost every week.

 Triple Chocolate Cupcakes

I suppose I could say, “I have a husband for that now,” but then what kind of feminist would I be?

Captain Cupcakeasaurus knows my Lowe’s obsession and shares in it. I may not be at the home improvement store each week anymore, but someone from our family is there.

Doing the Maintenance

After sixteen years of living in his bachelor pad house, the home improvement bug has finally bitten him too. Ok, that bug very well may have been me!

What is the project this week? Well, in true cakeasaurus fashion, we don’t just do one project at a time. That might just be practical!

 Triple Chocolate Cupcakes

While I’ve been tackling the baking and sharing, Captain Cupcakeasaurus has been diligently working away at painting the trim of our living room.

We painted the walls in July before we had family visit and are just now getting around to the trim. Ugh!

Simultaneously, we are also scraping off really old paint from our beadboard kitchen. If you are thinking,”Wait! Don’t you bake in that kitchen?!” The answer is YES!

Obviously, we aren’t paint-scraping WHILE I am baking. But, it is a huge eyesore until we can get it all scraped and ready for a fresh new color.

If you happen to be scraping paint yourself this weekend, I can not say enough about this handy little tool. The Big Blade Scraper slides a thin blade under the edge of the paint and then peels it right on off. It is also way less noisy than power tool options.

Secret DIY guilty pleasure: I actually love scraping the paint. It is so satisfying to take that scraper and shave off a good long piece of paint. I liken the feeling to peeling an apple in one long continuous ribbon or something like that.

So, while Captain Cupcakeasaurus is doing the manual labor in the living room, I decided to create a treat to reward his efforts.

 Triple Chocolate Cupcakes

Do It Yourself

A fellow blogger, Ali Jaffri, is a contributor for DIYsomo.com. The site is a one stop shop for almost all of your Do It Yourself project tutorials. Whether you are scraping paint or working on a car, the site has helpful “how to” articles for all sorts of projects.

Speaking with Ali about his site, we inevitably started talking about his favorite cupcake flavors. This, honestly, is how all of my conversations turn. Is it any wonder that I write about cake for a living?

Well, his favorite is also the favorite of millions of people and I had to create a cupcake that would provide the perfect treat after a long week of labor. Monday is Labor Day after all!

Triple Chocolate

Maybe after trying Beauty Bae’s Blueberry Blue Velvet cupcakes, you realize I have a tendency to take a concept and totally overdo it. Today is no exception.

Chocolate is always a favorite around this house and when I heard Ali’s favorite is chocolate as well that gave me further license to chocolate this cupcake up.

Start With A Base

The only time that moist is a positive adjective is when you are talking about cake. This moist rich chocolate base is very similar to the one used in the Kahlua Chocolate Cherry Cupcakes. I traded Kahlua for a salted caramel brewed coffee.

The cake is dark and dense enough to cut a hole in. You know what that means? That’s right! It is begging for a filling!

Chocolate Filling

The chocolate filling is very similar to a ganache but prepared slightly different. The coconut milk makes the chocolate a smooth shiny consistency; perfect for cupcake filling and drizzling.

 Triple Chocolate Cupcakes

The best chocolate filling is made with the best chocolate. There really is no comparison. Ghirardelli chocolate morsels melt in your mouth and make the whole house smell like chocolate.

Take advantage of twenty percent off of your Ghiradelli chocolate purchase this Labor Day weekend. Labor Day Sale: 20% off Site-wide at Ghirardelli.com.

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The recipe makes a bit more than you will probably need but you can always freeze it and use it again later for more cupcakes or to elevate your favorite hot chocolate.

After filling your cupcakes, save some of the filling for your buttercream; you’re going to need it.

Chocolate Buttercream

I am screaming! This is THE BEST chocolate buttercream I’ve ever made.

What the buttercream is not:

It is not overly chocolatey. We have enough chocolate going on. However, if you feel it just isn’t quite chocolate enough for your tastes, just add some more of the filling to the buttercream.

What the buttercream is:

It is so light, so decadent, just a little salty and makes you want more.

You know when you eat a chocolate on chocolate cake and about half way through the slice your belly starts to grumble and your teeth start to ache? That is precisely what this buttercream icing prevents. You get all the chocolate loving flavor but none of the regret.

Where Do They Go

I often get asked about where my cupcakes end up. Baking every week, there is no way my little family of three could possibly be putting away all those cupcakes. You’re right, we’re not!

I am typically sending them off to the fire station for Captain Cupcakeasaurus and his fellow firefighters to enjoy. Often friends and neighbors will get a few goodies too.

This week, this batch was so delicious they didn’t survive long enough to make their way to a different home. A few snuck off to a friend’s house but the majority were consumed right here in our paint scraped kitchen.

 Triple Chocolate Cupcakes

DIY Rewards

Over the holiday weekend, make sure you take a moment to relax from all your home improvement projects and reward yourself with these Triple Chocolate Cupcakes.

If you aren’t sure what project you want to tackle next, or you aren’t sure how to get started check out DIYsomo for inspiration. Let Ali know what you think of the chocolate deliciousness he inspired.

Fill Me In

What DIY projects are you currently working on? Do you have projects you want to tackle but have been putting off? How do you plan to reward yourself for all your hard work?

Triple Chocolate Cupcakes
Triple Chocolate Cupcakes
Print Recipe
Triple Chocolate cupcakes including a rich moist chocolate cake filled with a semisweet chocolate filling and topped with a fluffy salted chocolate buttercream.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Triple Chocolate Cupcakes
Triple Chocolate Cupcakes
Print Recipe
Triple Chocolate cupcakes including a rich moist chocolate cake filled with a semisweet chocolate filling and topped with a fluffy salted chocolate buttercream.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Ingredients
Salted Caramel Chocolate Cupcakes
Chocolate Filling
Salted Chocolate Buttercream
Servings: cupcakes
Instructions
Salted Caramel Chocolate Cupcakes
  1. Preheat oven to 350 degrees. In a large mixing bowl, mix together the sugar and eggs on low speed.
  2. Add the vegetable oil to the egg and sugar mixture and mix thoroughly.
  3. In a separate mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Alternating between the dry ingredients and the buttermilk, add about a third at a time to the egg mixture, starting and ending with the dry ingredients.
  5. Add in the coffee and mix on low speed until well blended.
  6. Fold in vanilla extract with a spatula.
  7. Fill lined baking cups 2/3 full. Bake for 15-20 minutes. A toothpick inserted may not come out completely clean. Crumbles are ok, wet cake batter is not.
  8. Refrigerate cupcakes for about 30 minutes or until they are cool to the touch.
  9. Using a cupcake corer or a small spoon, scoop out about a half inch hole int eh middle of the cupcakes.
Chocolate Filling
  1. In a double boiler, melt chocolate and butter until smooth and shiny.
  2. Slowly add in coconut milk, stiring constantly until well blended.
  3. Set chocolate off heat to cool. Do not refrigerate.
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Kahlua Chocolate Cherry Cupcakes

When we don’t have the time to sip on our Unicorn frappuccinos, sometimes when we’re at home we like to add a little kick of Kahlua to our cup of Joe. Kahlua, coffee and,… what is it missing? Oh yes! Chocolate!

 

Hey guys!

This recipe may look familiar. I have posted it before but I wanted to bring it to you again in a much easier to read format. It is also so delicious that it needed to be brought back into my kitchen this week.

We often see Kahlua added into mixed drinks at a bar but not often added into our brownie or cupcake recipes. It really is a shame. I think Kahlua adds the perfect coffee flavor to enhance all the chocolate recipes. This one is no exception.

Feel free to have a Kahlua mixed drink while baking. Just drink and bake responsibly of course.

First, we will start with a basic rich chocolate cupcake recipe but add a twist. I promise there is nothing basic about it especially after adding a good helping of Kahlua. 

Similar to many cupcake recipes, the ingredients are divided into two groups: the wet ones and the dry ones. For the most part anyway.

When I am exploring a new recipe one of the first things I try to do is determine which bowl should be my mixer bowl and which is not. I can not stand putting my eggs in the wrong bowl and having to switch to my stand mixer later.

I know, I’m sure the professionals out there are saying I should thoroughly read through a recipe before I start mixing. Who has time for that? I barely make it through the ingredient list. Ha!

To clarify, go ahead and put your eggs, sugar, and vegetable oil in your stand mixer bowl and that will from hence forth be your Wet Ingredients. In your other mixing bowl, whisk together the Dry Ingredients.

Alternate mixing in the Dry Ingredients first into the Wet Ingredients and then adding the buttermilk. You will do this two to three times both starting and ending with the Dry Ingredients.

I save the coffee, Kahlua and vanilla extract for last. Mix in the coffee and Kahlua while still using the mixer on low to medium speed. Everything should be well blended to make that magical cupcake chemistry happen.

You can remove the bowl from the mixer and fold in the vanilla extract. I find that the vanilla extract tends to get lost in the batter if it is over mixed.

Once your cakes are good and liquored with that Kahlua tastiness, you will want to bake them at 350° for about 15-20 minutes. A toothpick poked into the middle may not come out completely clean. Don’t worry. A few crumbles attached to the toothpick are completely okay.  Just make sure it doesn’t come out with wet batter attached because that would not be tasty.

Keep an eye on those cupcakes though because the cake for this recipe will come out like brownies with a crispy outer edge and gooey center.  The perfect consistency if you ask me.  Though absolutely delicious (especially for us brownie lovers), a little refrigeration helps firm the cupcakes up in order to help with adding our surprise centers.

Surprise centers?!

That’s right! A sweet and slightly tart surprise to balance all of that rich chocolate. This is where the cherry pie filling comes in to play.

After chilling, it is time to cut holes in your beautiful cakes. Oh no! It will be okay. The taste is worth the price of beauty on this one. There are plunger type utensils that will core your cupcakes for you. Using this utensil would probably make my job a whole lot easier. But, you know me, I like to take the extra difficult route and then tell you all about it.

 I just take my handy-dandy kitchen knife and do my best to cut a round pocket into the cake. Be careful not to cut too low to the bottom of your cupcake. We don’t want the cherry falling out! It also doesn’t need to be huge, just large enough to hold one cherry and a little bit of the pie filling jelly.

If you do it my way, this can certainly be a time-consuming process but it is worth it. After spooning a cherry into each pocket, just replace the cake hole over top. It doesn’t matter if it is pretty or even the cake hole from the same cake. Icing will cover up the imperfections and no one will notice when they are sinking their teeth into decadence.

I have been making quite a few butter creams lately and maybe you thought they were my favorite. They’re not! Sure a Butter Cream has its place but the star of the show is usually a light fluffy creamy cream cheese icing. Think about it. Your favorite cake? Probably Red Velvet. Why? The cream cheese frosting!

I’m kidding. I have no idea which is your favorite cake. However, that Red Velvet is a favorite to many so just keep that in mind here.

 

The magic of the cream cheese icing is that it provides that balance for your taste buds. Of course we all have our sweet tooths (teeth) and we love indulging in those deep rich chocolate flavors but we need that life raft of cream cheese icing to bring us back to our senses.

 A sweet cake, I feel, deserves a milder icing so as not to give you a toothache. With all the overly sweet elements of this cake, it can become heavily sweet very quickly.  The cream cheese icing moderates that sweetness and adds a bit of pep with the coffee grounds that complement the Kahlua flavor in the cake.

Much like those frappuccinos from our favorite coffee shop, I like more sugar and cream than I do actual coffee. Even my coffee grounds are flavored. I prefer light and flavored coffee like vanilla or French vanilla and that is usually what I have on hand. You are certainly welcome to switch out the type of coffee grounds for any that you prefer. Those flavors are already flavors you enjoy so there is no harm done in adding them to your icing. I would love to know what you think of the icing with a more robust coffee used in the icing. 

After icing, your cakes are perfect the way they are.

I wanted to add to that sentence but really they are perfect. But, if you insist on beautiful presentation, adding a cherry to the top is the perfect detail. It provides the perfect preview of what is to come inside.

The can of pie filling from earlier still has half a can of cherries left. We are not wasteful. We use those cherries and call them decoration. Just plop one of those babies on top and now you have a picture perfect dessert that all of your chocolate lovers will enjoy. Your coffee lovers will it enjoy it too. So will your Kahlua lovers. Also, your cherry lovers. I bet they’d enjoy this recipe as well. 

Let me know what you think of this recipe in the comments below. I am always curious to know how yours turned out and if you made any changes. Let me know down below!

Thanks for making life taste sweeter!

Kahlua Chocolate Cherry Cupcakes
Print Recipe
Moist chocolate cupcakes rich with coffee and Kahlua flavors. The cherry filling adds just the right amount of tartness to round out a mouthful of flavor. Creamy Coffee Cream Cheese Icing balances the flavors and brings it all together.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Kahlua Chocolate Cherry Cupcakes
Print Recipe
Moist chocolate cupcakes rich with coffee and Kahlua flavors. The cherry filling adds just the right amount of tartness to round out a mouthful of flavor. Creamy Coffee Cream Cheese Icing balances the flavors and brings it all together.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Kahlua Chocolate Cherry Cupcakes
Coffee Cream Cheese Icing
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees. In a large mixing bowl, mix together the sugar and eggs on low speed.
  2. Add the vegetable oil to the egg and sugar mixture and mix thoroughly.
  3. In a separate mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Alternating between the dry ingredients and the buttermilk, add about a third at a time to the egg mixture, starting and ending with the dry ingredients.
  5. Add in the coffee and Kahlua and mix on low speed.
  6. Fold in vanilla extract with a spatula.
  7. Fill lined baking cups 2/3 full. Bake for 15-20 minutes. A toothpick inserted may not come out completely clean. Crumbles are ok, wet cake batter is not.
  8. Refrigerate cupcakes for about 30 minutes or until they are cool to the touch.
  9. Cut a small hole in the middle of each cupcake. This can be done with a cake plunger/corer or just a knife and spoon. Save the scooped out holes.
  10. Spoon cherry pie filling into the cupcake holes. Make sure to include at least one cherry and some of the pie filling jelly. Save remaining pie filling cherries for topping. Replace the cake holes over top of the cherry and await for icing.
Coffee Cream Cheese Icing
  1. In a large mixing bowl with the whisk attachment, cream the cream cheese until light and fluffy.
  2. Add evaporated milk and mix until well blended.
  3. Slowly add powdered sugar, mixing on low to medium speed. the icing will start to make a smoother consistency.
  4. Add coffee grounds, vanilla extract and salt and mix on medium speed until all ingredients are well mixed. Icing should be creamy consistency.
  5. Frost cupcakes and add a cherry from the Cherry pie filling to the top of the cake to complete.
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