Triple Chocolate Cupcakes

Chocolate was the first cake I ever made from scratch. I made a chocolate cake with mint chocolate chip frosting for my 18th birthday (don’t worry – that’s coming soon). It’s the first winter I really dived into baking and almost went bankrupt from buying ingredients, pans and decorating tools. Luckily, one of my friends mothers donated her collection of decorating tips and bags to me or I might have actually spent all of my money!

I’ve messed with the recipe on and off over the years but I think I’ve finally found the perfect balance of chocolate, butter and sugar. These cupcakes are moist and the perfect balance of chocolate flavor.

The chocolate buttercream, on the other hand, I could make in my sleep. It’s so simple to make and yet insanely delicious – it’s definitely one to tuck in your recipe book. You’ll want to make it again, I promise.

It’s important for these cupcakes that you don’t open the oven too soon – the cold air can affect the rise of the cupcakes and you could end up with sunken cupcakes. If you notice that the cupcake seems grainy, you may have overmixed. It’s important to ensure that the batter is well-combined, but don’t overdo it!