Triple Chocolate Cupcake

There is a horrible lack of chocolate cupcake recipes that use the creaming method on the internet. As such I decided to take it upon myself to create one. I wanted to make a triple chocolate cupcake with a batter so dark that it absorbs and crushes light. The batter almost looks like chocolate pudding or a dark chocolate frosting, so I like to think I was pretty successful. If you don’t want to overload yourself with chocolate, I think the cake would pair perfectly with a cream cheese frosting.


The differences between types of flour and their effects on baking are based upon the amount of protein within each flour type. Flour is a powder made by grinding cereal grains. The most common type available in the US is wheat flour, so I will focus on wheat flour.


The protein content of flour is essential because it dictates the amount of gluten formation and the amount of liquid the flour can hold. Bread flour is about 12% protein, which means that it is best for gluten development. Bread flour creates dense products because of the large amount of gluten and ability to hold water.


All-purpose flour is about 10% protein. It is the most common flour type sold because it has an intermediate amount of protein. All-purpose flour can be used for almost anything. However, cake flour is the type of flour that I chose to use for this recipe. It has a protein content of about 8% meaning it creates a finer, lighter crumb than other types of flour.


In general, any type of flour can be substituted for another flour type in a recipe, but the result will be noticeably different in terms of texture, density and possibly taste. 1 cup of All-Purpose flour minus 2 tablespoons is used to replace cake flour in a recipe.
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Triple Chocolate Cupcakes

1 cup white sugar
1/2 cup butter
1 eggs
2 teaspoons vanilla extract
2 tsp of coffee extract
½ cup of cocoa powder 1 1/2 cups cake flour
3/4 teaspoons baking powder
1 tsp baking soda
¼ tsp of salt
3/4 cup Buttermilk (or 3/4 cup whole milk+2 tsp lemon juice)


  1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the egg, then stir in the vanilla and coffee extract.
  3. Combine flour and baking powder. Beat 1/3 of the flour mixture into the creamed butter. Then beat 1/3 of the buttermilk into the butter and flour mixture.
  4. Repeat Step 3 until all of the buttermilk and flour are incorporated with the butter.
  5. Spoon Batter into paper liners filling the tin ¾ to the top.
  6. Bake for 15-17 minutes or until done.
  7. Cover with chocolate frosting and chopped chocolate pieces.

Chocolate Frosting

5 tbs butter
3 oz melted chocolate
1 ½ cup of powdered sugar
½ cup of cocoa powder
5 tbs of milk


Sift sugar and cocoa together into a large bowl. In another bowl combine ½ cup of sugar mixture with butter, melted chocolate and 2 tablespoon milk beating until smooth. Add another ½ cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla.