These amazing triple chocolate fudge cupcakes have a few steps, but I promise they are all super simple and worth every effort.

Let’s start by going over the ingredients that are needed to make these delicious hand-held treats.

A decadent triple chocolate cupcake that’s extra fudgy. Dark Chocolate Fudge Cupcake recipe made from cake mix with chocolate mousse filling and chocolate ganache frosting. Delicious and somewhat mysterious.

Ingredients

• For the Cake Mix:
• 1 (15.25-ounce) box of dark chocolate fudge cake mix (or similar chocolate cake mix, I used Duncan Hines)
• 1 cup cold coffee
• 3 eggs
• ⅓ cup vegetable oil
• For the Coffee Simple Syrup:
• 1 cup granulated sugar
• 1 cup hot water
• 1 teaspoon coffee extract
• For the Mousse Filling:
• ¼ cup hot water
• 1 cup heavy whipping cream
• 2 tablespoons unsweetened cocoa powder
• 4 ounces semi-sweet chocolate, chopped
• 1 tablespoon granulated sugar, divided
• For the Ganache Frosting:
• 2 cups heavy whipping cream
• 16 ounces of dark chocolate, finely chopped

Instructions

Begin by preparing the chocolate ganache frosting.

In a medium saucepan, heat the heavy whipping cream until it is almost boiling.

Pour the heated heavy cream over the chopped dark chocolate and let it sit for about a minute or two.

Stir the chocolate until smooth and allow to cool for 1-2 hours in the fridge. 

Preheat the oven to 350 degrees Fahrenheit.

Using a hand or stand mixer, combine the cake mix, coffee, eggs and vegetable oil in a large bowl.

Prepare a cupcake tray by either greasing the individual cups or placing cupcake liners

Fill each mold ¾ full of batter.

Bake for 18-21 minutes, or until a toothpick comes out clean.

While the cupcakes are baking, prepare the coffee simple syrup.

In a medium-sized saucepan, combine the granulated sugar and hot water.

Stir until the sugar has dissolved.

Allow to cool before adding the coffee extract and stirring to combine. Set aside.

Once the cupcakes have cooled, prepare the chocolate mousse filling.

In a large bowl, combine the water and unsweetened cocoa powder.

In a microwave safe container, or a double-broiler, melt the chopped semi-sweet chocolate in 20 second bursts until smooth. (Make sure to stir well each time and be careful not to overheat it and burn the chocolate).

Add the cocoa mix to the melted chocolate and stir until well combined. Allow to cool

In a separate bowl, use a hand or stand mixer to beat the heavy whipping cream and granulated sugar until stiff peaks form.

Fold in the chocolate mixture with a spatula until combine and chill in the fridge until ready to use.

Then, use an apple corer or a wooden spoon to create a hole in the center of each cupcake.

Using a pastry brush, brush the coffee simple syrup over each cupcake. Allow the syrup to soak in before filling the cupcake with the mousse.

Using a piping bag or a spoon, carefully fill each well of the cupcakes with the chilled chocolate mousse filling.

Next, take the chilled ganache frosting and transfer it to a piping bag.

Carefully pipe the frosting over each cupcake using whatever style tip you prefer (just make sure it is a large tip as the chilled ganache can be a little more difficult to squeeze through a small opening).

Garnish with chocolate shavings and serve.