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    Home » Cakes & Cupcakes

    Chocolate Cupcakes with Cream Cheese Frosting

    Published: Aug 3, 2023 by Maria Pagiotas · Leave a Comment

    Jump to Recipe·Print Recipe

    This post may contain affiliate links, please read my full disclosure policy.

    These homemade Chocolate Cupcakes with Cream Cheese Frosting are moist and fluffy. This recipe uses buttermilk, an extra egg yolk, and hot coffee for its richness and additional moisture. These ingredients make the difference in this chocolate cupcake recipe that’s ready in under 1 hour.

    We love all variations of decadent chocolate desserts at The Sweet Occasion. Chocolate fudge cake and white chocolate chip brownies are some of our favorites. And now we’re adding chocolate cupcakes with cream cheese frosting to the list.

    These cupcakes begin with the same base recipe as my chocolate fudge cupcakes but are highlighted with a fluffy cream cheese frosting. 

    As a busy mom of three, I love that these cupcakes come together easily and quickly using simple baking ingredients. It’s the perfect weeknight dessert or party treat, and the combination of decadent chocolate and tangy cream cheese frosting is irresistible!!

    Why You'll Love This Recipe

    • Ready in under 1 hour. You’ll have these made-from-scratch cupcakes ready in no time! Less time in the kitchen and more time for your family!
    • Bakery-style cupcakes. These cupcakes are moist, soft, and tender with an extra fluffy cream cheese frosting. All the qualities of bakery cupcakes but made in the comfort of your kitchen.
    • Fluffy cream cheese frosting. Some recipes for cream cheese frosting can be heavy for cupcakes, but for this recipe, I’ve increased the amount of butter and reduced the cream cheese to create a light and fluffy frosting with a hint of tanginess.

    Ingredients You'll Need

    Ingredients for the Chocolate Cupcakes

    Ingredients for chocolate cupcakes in bowls on a sheet pan.
    • All-purpose flour. Gives the right amount of tenderness to the cupcakes (not too dense and not too cakey).
    • Granulated sugar. Sweetens the cupcake batter.
    • Cocoa powder. Adds a rich chocolatey flavor to the cake. I prefer Dutch-processed cocoa powder since it has a milder and smoother flavor than natural cocoa powder. Make sure to sift your cocoa powder to remove any clumps.
    • Baking soda and baking powder. Leavening agents that contribute to the rise of the cupcakes for a light and fluffy texture. 
    • Salt. Enhances the flavors of the other ingredients, especially the sweetness.
    • Buttermilk. Adds moisture and richness to the cake and creates a tender crumb. The acidity of buttermilk activates the baking soda.
    • Coffee. Enhances the flavor of chocolate without adding a coffee flavor to the cake. You can use regular or decaf coffee.
    • Vegetable oil. Adds moisture to the cake and creates a soft and tender cake. The oil gives a lighter texture to the cake compared to butter. Use vegetable oil or any mild oil.
    • Eggs. Adds richness (especially the extra egg yolk) and contributes to the rise of the cupcakes.
    • Vanilla. Always use pure vanilla extract for the best flavor.

    Ingredients for the Cream Cheese Frosting

    Cream cheese frosting ingredients for chocolate cupcakes.
    • Butter. Adds a rich flavor and a smooth and creamy texture. The addition of butter helps to stabilize the frosting.
    • Cream cheese. Adds a delicious tangy flavor and creamy texture to the frosting. Use full-fat block style cream cheese for the best texture.
    • Powdered sugar. Adds sweetness and gives it structure.
    • Vanilla. Complements the flavor of the tangy cream cheese.
    • Heavy cream. Add to the frosting to thin for your desired consistency. The more cream you add the softer the cream cheese frosting.

    Recipe Substitutions

    I love how easy chocolate cupcakes with cream cheese frosting are made using staple baking ingredients. Here are a few easy substitutions you can make:

    • Hot water. If you prefer to omit the coffee, you can substitute it with hot water.
    • Natural cocoa powder. You can use natural cocoa powder if that’s what you have stocked in your pantry. It has a more acidic flavor compared to Dutch-processed cocoa powder.
    • Mascarpone cheese. For a richer frosting, you can substitute mascarpone cheese (which has a higher milk fat content) for the cream cheese.

    Equipment & Tools

    • Muffin pan. If using a dark metal pan, set the oven temperature to 325°F/177°C.
    • Cupcake liners. Use grease-proof liners to keep the cupcakes from sticking to the wrapper’s sides.
    • Digital kitchen scale or measuring cups. Using a scale will give you the most accurate measurements.
    • Measuring spoons.
    • Mixer. You’ll need a mixer to make the cream cheese frosting. You can use a handheld or stand mixer fitted with the paddle attachment.
    • Whisk. Used to whisk the cake and frosting ingredients.
    • Large bowl. Used for mixing the cupcakes.
    • Medium bowl. Used for mixing the wet ingredients for the cupcakes
    • Rubber spatula.

    Step-By-Step Instructions

    Before you begin: Bring all of the ingredients to room temperature and read the recipe through from start to finish. Preheat the oven to 350°F/177°C and line a muffin pan with cupcake liners.

    Instructions for the chocolate cupcakes

    Whisked dry ingredients in a glass bowl for chocolate cupcakes.

    Whisk dry ingredients. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

    Whisked wet ingredients in a glass bowl for chocolate cupcakes.

    Whisk wet ingredients. In a separate bowl, whisk the buttermilk, coffee, vegetable oil, egg, yolk, and vanilla.

    Chocolate cupcake batter evenly divided in a 12 count muffin tin with cupcake liners.

    Combine ingredients. Pour the wet ingredients into the dry ingredients and whisk. Pour the batter into the cupcake pan and bake.

    Instructions for the cream cheese frosting

    Creamed butter and cream cheese for cream cheese glaze in a glass bowl.

    Beat the cream cheese and butter. Beat on medium-high speed until smooth and creamy.

    Mixed cream cheese glaze for topping banana donuts in a glass mixing bowl

    Add powdered sugar. Mix on low speed until incorporated. Add vanilla and enough cream until desired consistency. Beat on medium-high.

    Tip: Add the powdered sugar to the bowl and cover your mixer with a dish towel to prevent the sugar from flying in the air. You can remove the towel once the cream cheese mixture and powdered sugar are incorporated.

    Recipe Tips & Tricks

    • Use room temperature ingredients. Ensure the eggs and sour cream are at room temperature to incorporate evenly.
    • Fill cupcake cavities ½ full. A 1 ½ ounce cookie scoop measures the right amount of batter for each cupcake. Too much batter can cause cupcakes to spill or rise quickly and sink in the middle.
    • Cool cupcakes completely. Frost completely cooled cupcakes to prevent the cream cheese frosting from melting.
    • Pipeable cream cheese frosting. The less cream you add to the frosting, the better it will hold its shape when you decorate the cupcakes. Slowly add the cream to the frosting until you find the right consistency. If it becomes too soft, add extra powdered sugar to stiffen it back up.

    Recipe Variations

    • Make extra frosting. If you love lots of cream cheese frosting and piping high swirls on cupcakes, make 1.5 times the frosting. Otherwise, the amount listed on the recipe card will work!
    • Switch up the frosting. Decorating the chocolate cupcakes with cookie dough buttercream, coffee frosting, and creamy vanilla buttercream are great alternatives!
    • Chocolate cream cheese frosting. Sift 20 g (¼ cup) of cocoa powder with the powdered sugar for a decadent cream cheese frosting.

    Storage Tips

    • In the refrigerator. Store leftover chocolate cupcakes with cream cheese frosting in an airtight container for up to 5 days in the refrigerator. Bring to room temperature before serving, if desired.
    • Unfrosted cupcakes. Tightly wrap unfrosted cupcakes with plastic wrap and store them in a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and frost.
    • Frosted cupcakes. Store leftover cupcakes in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

    Frequently Asked Questions

    Can cream cheese frosting be overwhipped?

    Yes! Overmixing the frosting can cause the ingredients to separate or have a grainy texture. You only need to beat the frosting for two minutes until light and fluffy.

    Why did my cupcakes sink?

    Not using enough baking soda and baking powder, overmixing the batter, overfilling the cupcakes liners, and underbaking the cupcakes can lead to sinking cupcakes.

    Can I make this recipe into a cake?

    You can bake the batter in a greased and floured 8x8-inch square baking pan for 24-27 minutes. For a 9x13 cake, I recommend my chocolate sheet cake.

    More Cupcakes to Try

    • Close up of a cake stand with vanilla and sprinkle birthday cake cupcakes topped with chocolate buttercream and sprinkles.
      Easy & Moist Birthday Cake Cupcakes
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      Light & Fluffy Strawberry Crunch Cupcakes
    • Chocolate fudge cupcake on an upside down muffin tin with cupcakes around.
      Moist Chocolate Fudge Cupcakes
    • Strawberry filled cupcakes on a plate over a napkin topped with strawberry cream cheese frosting and half strawberry for garnish.
      Easy Strawberry Filled Cupcakes

    Please leave a starred rating and comment below if you make these Chocolate Cupcakes with Cream Cheese Frosting. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

    Print
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    Chocolate Cupcakes with Cream Cheese Frosting


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    • Author: Maria Pagiotas
    • Total Time: 48 minutes
    • Yield: 18 1x
    Print Recipe
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    Description

    These homemade Chocolate Cupcakes with Cream Cheese Frosting are moist and fluffy. This recipe uses buttermilk, an extra egg yolk, and hot coffee for its richness and additional moisture. These ingredients make the difference in this chocolate cupcake recipes that's ready in under 1 hour.


    Ingredients

    Scale

    Cupcakes

    • 140 g (1 cup) all-purpose flour
    • 220 g (1 cup) granulated sugar
    • 40 g (1/2 cup) dutch process cocoa powder, sifted
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 120 g (1/2 cup) buttermilk, at room temperature
    • 120 g (1/2 cup) hot coffee
    • 50 g (1/4 cup) vegetable oil
    • 1 large egg, at room temperature
    • 1 large egg yolk, at room temperature
    • 2 teaspoons pure vanilla extract

    Cream Cheese Frosting

    • 170 g (3/4 cup) unsalted butter, at room temperature
    • 112 g (4 ounces) cream cheese, at room temperature
    • 450 g (1 pound) powdered sugar
    • 2 teaspoons pure vanilla extract
    • 1-2 tablespoons heavy cream or milk

    Instructions

    Cupcakes

    1. Preheat the oven to 350°F/177°C. Line a cupcake pan with cupcake liners.
    2. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    3. In a medium bowl, whisk the buttermilk, coffee, oil, egg, yolk, and vanilla.
    4. Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
    5. Fill the cupcakes halfway with batter.
    6. Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean.
    7. Cool the cupcakes for 5 minutes in the pan and then transfer to a wire rack to cool completely before frosting.

    Cream Cheese Frosting

    1. In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
    2. Add the powdered sugar and mix on low speed until completely incorporated.
    3. Add the vanilla and enough cream for desired consistency. Increase to medium-high speed and beat for 2 minutes.
    4. Using a disposable pastry bag fitted with a large closed star tip or an offset spatula, frost the cupcakes.

    Notes

    Room temperature ingredients. Bring all of your ingredients to room temperature to ensure even mixing.

    Storage: Store frosted cupcakes in an airtight container for up to 5 day in the refrigerator. If freezing, store in a freezer-safe container and freeze for up to 3 months.

    Make-ahead: Bake cupcakes up to 1 day in advance and store covered at room temperature. Prepare the frosting up to 1 week in advance and store it covered in the refrigerator. Rewhip the frosting before decorating the cupcakes.

    Cake: Pour cupcake batter in a greased and floured 8x8-inch square baking pan and bake for 24-27 minutes in a preheated 350°F/177°C oven.

    Mini Cupcakes: Fill mini cupcakes liners halfway and bake for 10-12 minutes in a preheated 350°F/177°C oven.

    • Prep Time: 30 minutes
    • Cook Time: 18 minutes
    • Category: Cakes & Cupcakes
    • Method: Baking

    Keywords: chocolate cupcakes, cream cheese frosting

    Did you make this recipe?

    Tag @thesweetoccasion on Instagram so we can see your creation!

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    • 8 Inch cake on a cake stand with sprinkles around the bottom edges.
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