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 .

Chocolate Cupcakes with Cream Cheese Frosting

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

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Instructions

Cupcakes

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

Cream Cheese Frosting

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.
Add the powdered sugar and mix on low speed until completely incorporated.
Add the vanilla and enough cream for desired consistency. Increase to medium-high speed and beat for 2 minutes.
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