Chocolate Cupcakes with Cream Cheese Frosting

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

• 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

• 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

Instructions for the cream cheese frosting

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

More Cupcakes to Try

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!

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