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

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 339kcal
Author Fiona Dowling

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

  • 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 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. 
  • 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 2/3 cup line. Allow the milk to sour for 5 minutes before using.

Nutrition

Calories: 339kcal