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Triple Chocolate Cupcakes

Did you know that Sunday is International Chocolate Day? 🍫🍫🍫

But us g&b gals, we’re ringing in a whole International Chocolate WEEKEND because we feel that one day is certainly not enough to celebrate the magnificence and glory that is chocolate in all its beautiful incarnations.

I’m starting off with Triple Chocolate Cupcakes. That’s right, peeps, triple. A moist and fluffy chocolate cupcake (a Sally's Baking Addiction all time favorite!) topped with chocolate buttercream frosting AND chocolate shavings, because you can almost never get enough of the really good stuff. Chocolate paradise right there!

I may or may not have made a second batch right after the first one, because the kids and I scarfed down so many of these beauts (whaaat? We had to taste test! 🤷🏻‍♀️) that there were no longer enough left for my son’s birthday party tomorrow.

Zero regrets though, it’s all good on Chocolate Weekend!

Head over to the link in our bio for the recipe.

xoxo Donata

Ingredients Cupcakes

3/4 cup (95g) all-purpose flour (spooned and leveled)

1/2 cup (45g) unsweetened natural cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light brown sugar

1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)

2 teaspoons pure vanilla extract

1/2 cup (120ml) buttermilk, at room temperature


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

  2. Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.

  3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.

  4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.

Ingredients Chocolate Buttercream

1 cup (230g) unsalted butter, softened to room temperature

3 and 1/2 cups (420g) confectioners’ sugar

1/2 cup (45g) unsweetened natural or dutch-process cocoa powder

3 Tablespoons (45ml) heavy cream or milk

1/4 teaspoon salt

2 teaspoons pure vanilla extract

Chocolate sprinkles or about 2 oz (60 g) grated chocolate as garnish (optional)


  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.

  2. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

  3. Pipe onto the cupcakes ( I used a Wilton 1M tip) and garnish with grated chocolate or chocolate sprinkles.

Recipes by Sally McKenney via Sallys Baking Addiction.

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