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.
Servings 18 cupcakes
Calories 339kcal
Ingredients
For the Cupcakes
- ⅔ cups natural cocoa , sifted
- 1 cup all purpose flour , spooned and leveled
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter , softened to room temperature
- ¼ cup oil
- ½ cup + 2 tablespoons granulated sugar
- ½ cup lightly packed brown sugar
- 2 oz semi-sweet chocolate , melted and cooled to room temperature
- 2 teaspoons vanilla
- 2 large eggs*
- ¼ cup sour cream*
- ⅔ cups buttermilk**
- ¼ cup warm brewed coffee
For the Cream Cheese Frosting
- ¾ cup unsalted butter softened
- 4 oz brick-style cream cheese
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 3 ½ to 4 12 cups powdered sugar , sifted
- 1-2 tablespoons whipping cream
Instructions
- Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers.
- In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
- In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
- Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream.
- Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.
- Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.
- Pour about ¼ cup of batter into each cavity of the prepared muffin tin. Bake for 16-18 minutes until an inserted toothpick comes out clean.
- Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
- While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined.
- 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.
- 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.
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 ⅔ cup line. Allow the milk to sour for 5 minutes before using.
**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 ⅔ cup line. Allow the milk to sour for 5 minutes before using.
Nutrition
Calories: 339kcal