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Triple. Chocolate... There is just so much joy and love in those two words… Chocolate, chocolate and then just a wee bit more chocolate on top! I love how light and moist these chocolate cupcakes are. Just light enough so that you can have two (or three) and not have guilt. My kind of cupcake! I’m sure you’ll feel the same, so we’re on this ride together people!

These babies are a beautiful moist chocolate cupcake (from my Guinness Chocolate Layer Cake recipe), some fluffy real chocolate buttercream (um, hellooooo), then chocolate sprinkles to finish off.  It won’t take long to get these babies baked and frosting piped, so put on the music, pop on your apron and get cooking!

Triple Chocolate Cupcakes |
Triple Chocolate Cupcakes | | Photography: MavrenLee Photography

Baking Tip:

You don’t have to of course, but I like to use dark brown sugar in this recipe. You may hear me rave about dark brown sugar… but its coz I love the stuff – and it’s awesome! It gives such a lovely depth of flavour and I think you can really tell the difference when you use it. Give it a go!

I used Wilton disposable piping bags (I’m so lazy when it comes to washing up piping bags, not happening in my house any more…). The nozzle I used for piping this frosting was the Wilton 1M Star Piping Tip. It’s definitely my fave of the moment… I would usually pipe about twice the frosting onto my cupcakes, but I wanted the ratio of these to be one third frosting to two thirds cupcake – just what I felt like and that’s what baking is about right? Making what you like and enjoying what you make. winking-face_1f609

Triple Chocolate Cupcakes

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  • One quantity of Easy Buttercream (see below for modification)
  • 150g / 5 & 1/3 oz softened unsalted butter
  • 230g / 8oz dark brown sugar
  • 3 eggs
  • 250ml / 8 ½ oz Guinness or dark beer
  • 65g / 2 ¼ oz Cocoa
  • 150g / 5 & 1/3 oz plain flour
  • 1/2 teaspoon baking powder
  • 1/3 tablespoon bicarbonate of soda or baking soda


Preheat oven to 180°C or 350°F. Pop cupcake cases in cupcake trays.

Using an electric mixer, beat the butter and sugar until nice and pale and thick. Add the eggs, one at a time, beating a little after each egg.

In a separate bowl mix the beer and the cocoa until well combined.

Sift the flour, baking powder and baking soda together.

Add half of the beer mixture to the butter and sugar mixture and mix gently.

Then add half of the flour mixture and mix again. Add the remaining beer mixture, mixing again, then the remaining flour mixture. Mix well, but gently, until combined.

Bake for around 15-20 minutes or until a skewer inserted into the centre of the cakes comes out clean.

While the cupcakes are cooling, make the Buttercream. Halve the quantities from my Easy Buttercream recipe to get the amount you’ll need. Melt 100g / 3.5oz of dark chocolate in a bowl over simmering water and leave it to cool to just warm (you don’t want it hot or it will split your buttercream, you’ll have to start again & you’ll be all cranky, so wait til it cools). Spoon into a piping bag fitted with a Wilton 1M Open Star Piping Tip and swirl around the outside of the cupcake gradually moving to the centre. Top with your fave chocolate sprinkles.

Makes around 20 cupcakes.


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