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Chocolate Cupcakes with Cream Cheese Frosting. The perfect chocolate cupcakes are made even better by frosting them with thick & creamy cream cheese buttercream!

Chocolate Cupcakes with Cream Cheese Frosting

Perfect light & fluffy chocolate cupcakes topped with cream cheese buttercream. The rich chocolate taste of these cupcakes pairs so deliciously with the creamy frosting - you'll be in cupcake heaven. 
Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 18 cupcakes
Calories 339 kcal

Ingredients

For the Cupcakes

  • 2/3 cups natural cocoa , sifted
  • 1 cup all purpose flour , spooned and leveled
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter , softened to room temperature
  • 1/4 cup oil
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 2 oz semi-sweet chocolate , melted and cooled to room temperature
  • 2 teaspoons vanilla
  • 2 large eggs*
  • 1/4 cup sour cream*
  • 2/3 cups buttermilk**
  • 1/4 cup warm brewed coffee

For the Cream Cheese Frosting

  • 3/4 cup unsalted butter softened
  • 4 oz brick-style cream cheese
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 1/2 to 4 12 cups powdered sugar , sifted
  • 1-2 tablespoons whipping cream

Instructions

  1. Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers.
  2. In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.

  3. In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy. 

  4. Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream. 

  5. Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.

  6. Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.

  7. Pour about 1/4 cup of batter into each cavity of the prepared muffin tin. Bake for 16-18 minutes until an inserted toothpick comes out clean. 
  8. Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
  9. While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined. 

  10. Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. Then turn the mixer to high speed and beat in the whipping cream 1 tablespoon at a time.  

  11. Frosting the cupcakes by spooning the batter into a piping bag and piping a swirl (I used a star tip for this) or a knife. 

Recipe Notes

*Ensure your eggs, buttermilk & sour cream are at room temperature before baking
**If you don't have buttermilk you can make your own by adding two teaspoons of vinegar to a liquid measuring cup then fill with milk to the 2/3 cup line. Allow the milk to sour for 5 minutes before using.