Chocolate Cupcakes with Chocolate Cream Cheese Frosting
User Reviews
5
Chocolate Cupcakes with Chocolate Cream Cheese Frosting
Description
Chocolate Cupcakes with Chocolate Cream Cheese Frosting blends cocoa powder and coffee within the batter to intensify the chocolate taste while maintaining a moist texture. The cupcakes use all-purpose flour, sugar, and leaveners to create a light, soft crumb when baked at 350°F for 15-18 minutes. After cooling, they're topped with a chocolate cream cheese frosting made from butter, cream cheese, powdered sugar, cocoa, and vanilla, creating a creamy, rich topping with a hint of tanginess from the cream cheese. The frosting balances sweetness and chocolate flavor, complementing the cupcakes without overpowering them.
The cream cheese frosting is prepared by beating cold or softened cream cheese with butter and adding dry ingredients gradually to avoid lumps. Applying the frosting after cupcakes fully cool prevents melting and helps maintain a smooth surface. These cupcakes are suitable as party treats or for casual dessert occasions when chocolate cravings call for a moist, creamy option.
To keep the frosting smooth when using a hand mixer, soften the cream cheese beforehand; cold cream cheese works best for food processor preparation. This attention to texture ensures a well-balanced frosting that's easy to spread and holds its shape on the cupcakes.
Ingredients
for the cupcakes
- 3/4 cup all-purpose flour plus 2 Tbsp
- 1 cup sugar
- 1/4 cup cocoa powder plus 2 Tbsp
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup coffee hot, or hot water
for the chocolate cream cheese frosting
- 6 Tbsp unsalted butter room temperature
- 8 ounces cream cheese
- 1 tsp vanilla extract
- 1 salt pinch
- 3 cups powdered sugar
- 1/2 cup cocoa powder
Instructions
- Preheat oven to 350F. Line a 12-cup muffin pan with muffin liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine.
- In a separate bowl, combine the buttermilk, oil, egg, and vanilla. Whisk until smooth.
- Add the wet ingredients to the bowl with the dry ingredients and fold together. When there are still a few streaks of dry flour left, add the hot coffee. Fold everything together until just combined, don't over mix.
- Divide the batter between the muffin tins, you want to fill your muffin tins about 2/3 full. (If you fill your muffin tins higher than 2/3 just be aware that your cupcakes might spill over the sides a little bit like a muffin.)
- Bake for 15-18 minutes until risen and a toothpick inserted into the center of a cupcake comes out without wet batter clinging to it. Remove from oven and allow to cool completely before frosting.
to make the frosting
- Cut the butter and cream cheese into large chunks. Add to the bowl of a food processor along with the salt and vanilla extract, and blend until smooth.
- Add the powdered sugar and cocoa powder, about 1 cup at a time, blending briefly between each addition. You made need to scrape down the sides of the bowl once or twice to ensure everything is smooth.
to frost the cupcakes
- Add a large spoonful of frosting to the top of each cupcake and use a small spoon or butterknife to gently spread it out.
- You will likely have some frosting left over if you frost your cupcakes like I have here. If you are piping frosting onto your cupcake, you should still have enough frosting to pipe all 12 cupcakes, unless you are going for a very tall look with a lot of frosting on each cupcake, then you might want to make 1.5x or double the recipe.
Notes
- Cold cream cheese works best when processing frosting in a food processor; soften it if using a mixer or beaters.
- Allow cupcakes to cool completely before frosting to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 175mg | 7% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 465IU | 9% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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