These super moist Chocolate Cupcakes with Cream Cheese Frosting is a classic combination that is perfect for any occasion. Rich chocolate cake is topped with a sweet and tangy cream cheese frosting and decorated with edible flowers for a special touch.
Chocolate cupcakes with cream cheese frosting is one of my favorite flavor combinations. It reminds me of red velvet cupcakes, but way more chocolatey. The chocolate cupcakes are rich, decadent, and has a deep chocolate flavor, thanks to Dutch-cocoa powder and the addition of espresso powder. We're also using oil instead of butter which keeps the cupcakes soft for days, even straight from the fridge!
If you are a chocolate lover, you'll definitely want to check out my malted chocolate cake, chocolate gooey butter cake and triple chocolate muffins next!
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♡ Why You Will Love These Chocolate Cupcakes with Cream Cheese Frosting
- The best chocolate cupcake recipe. These cupcakes have a light and moist crumb with a deeply rich chocolate flavor that I know you are going to love!
- Tangy cream cheese frosting. The frosting is slightly tangy and pairs wonderfully with the dark chocolate cupcake. Plus, it stable enough to pipe and isn't too sweet.
- Easy to make. The cupcake batter takes 10 minutes to whip up and takes 16 minutes to bake.
Ingredient Notes
Here are some notes about all the ingredients used in these Chocolate Cupcakes with Cream Cheese Frosting. Quantities and full instructions are in the recipe card below!
- All-Purpose Flour - I recommend using a kitchen scale to measure your flour with for best results. Adding too much flour can make your cupcakes dry and dense rather than light and moist.
- Unsweetened Cocoa Powder - Make sure you're using Dutch-process cocoa powder. Natural cocoa powder is acidic and would not work with the quantity of leveners we have in this recipe.
- Leveners - We are using a combination of baking powder and baking soda for the perfect rise and texture.
- Fine Espresso Powder - Enhances the chocolate flavor.
- Salt - Rounds out the flavors and balances the sweetness.
- White Sugar - Adds a bit of sweetness and adds moisture.
- Neutral Oil - The oil makes the cupcakes light and moist.
- Full-Fat Sour Cream - Adds moisture.
- Whole Egg - Adds structure.
- Vanilla Paste or Extract - For flavor.
- Boiling Hot Water - The hot water blooms the espresso and cocoa powder.
- Cream Cheese Brick - Make sure to use full-fat cream cheese brick, not whipped cream cheese in a tub.
- Unsalted Butter - You can use salted or unsalted butter for the frosting. If using salted, you can omit the salt.
- Powdered Sugar - Adds sweetness and thickens the frosting.
- Salt - Balances the sweetness.
- Vanilla Extract or Paste - For flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Chocolate Cupcakes with Cream Cheese Frosting! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In a medium bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
Step 2. In a large bowl, add white sugar, oil, sour cream, egg and vanilla.
Step 3. Using a hand whisk, whisk until well combined.
Step 4. Sift dry ingredients into the wet ingredients.
Step 5. Whisk until nearly combined. The batter will be thick.
Step 6. Add hot boiling water and gently whisk until just combined. Do not overmix.
Step 7. Fill cupcake cavities ⅔rds full. Lift and drop the pan off the counter a few times to knock out any air bubbles.
Step 8. Bake in a preheated oven at 350ºF (176ºc) for about 16 minutes or until an inserted toothpick comes out clean.
💡 Tip
Fill cupcake cavities ⅔rds full. A #20 cookie scoop, which holds about 3 tablespoons, is the perfect amount.
Step 9. Cream together softened butter, cream cheese, salt and vanilla until smooth.
Step 10. Gradually whisk in the powdered sugar until you reach your desired consistency.
Step 11. Frost your cooled cupcakes by filling a pastry bag fitted with a piping tip of your choice or add a large spoonful of frosting to the top of each cupcake and use an offset spatula or spoon to gently spread it out. Serve and enjoy!
Substitutions
- Sour Cream - You can easily replace with full-fat Greek yogurt.
- Neutral Oil - You can use avocado oil, vegetable oil, canola oil, refined coconut oil or grapeseed oil.
- Fine Espresso Powder – Highly recommended, but you can omit completely if don’t have any in your pantry. Or you can use hot coffee inplace of hot water.
- Boiling Hot Water - You can also use hot coffee.
Variations
- Fill your Cupcakes - To add even more chocolate flavor, you can fill it with Nutella or a chocolate ganache as seen here in these triple chocolate muffins. You can also fill with fruit jams, pistachio cream, and lemon curd.
- Other Garnishes - Instead of edible flowers, you can keep it plain or simply top with mini chocolate chips, rainbow sprinkles, chocolate sprinkle, cookie crumbs or berries.
- Try Other Frostings - You can making chocolate cream cheese frosting by adding ½ cup to ⅔ cup unsweetened cocoa powder to the frosting. You can also try my delicious maple cream cheese frosting, that I paired with my spiced banana cake. If you love citrus, then you will love my lemon cream cheese frosting, blood orange cream cheese frosting
- For a Gluten-Free Option – You can use a 1-to-1 cup gluten-free flour blend.
Key Equipment
- Digital Kitchen Scale - Using a scale will give you the most accurate measurements. Gram measurements are written in the recipe card below.
- Bowls
- Hand Whisk
- Standard Cupcake/Muffin Pan
- Cupcake Liners
- Measuring Spoons
- Electric Mixer - You’ll need a mixer to make the cream cheese frosting. You can use a handheld or stand mixer fitted with the paddle attachment.
Storage
- Room Temperature - Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Refrigerator - Frosted cupcakes can be stored in an airtight container in the fridge for up to 5 days. You can enjoy it cold from the fridge or let it come to room temperature.
- Freezer - Frosted cupcakes can also be frozen and stored in a freezer safe container for up to 1 month. Allow to come to room temperature before consuming.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't forget to sift the dry ingredients. For light cupcakes, you'll want to sift your dry ingredients through a fine sieve. Cocoa powder is especially lumpy.
Make sure to use room temperature ingredients. Using room temperature ingredients will help the batter emulsify better, ensuring a smooth batter. Leave your egg and sour cream on the counter for about an hour for best results.
FAQ
Dutch cocoa powder has undergone a process of dealkalization, in which the natural acidity from chocolate is strip away, leaving you with a smoother and rich chocolate flavor. It's also darker in color and has a reddish tint. Natural cocoa powder, on the other hand, is lighter in color, acidic, and sharp in flavor.
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📖 Recipe
Chocolate Cupcakes with Cream Cheese Frosting
- Total Time: 46 Minutes + Time for Cooling
- Yield: 16 Cupackes
Description
These super moist Chocolate Cupcakes with Cream Cheese Frosting is a classic combination that is perfect for any occasion. Rich chocolate cake is topped with a sweet and tangy cream cheese frosting and decorated with edible flowers for a special touch.
Ingredients
Chocolate Cupcakes
- 1 Cup (120g) All-Purpose Flour
- ½ Cup (42g) Dutch Cocoa Powder
- 1 Tsp Fine Espresso Powder (otional, but recommended)
- ¾ Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Fine Salt
- 1 Cup (200g) Granulated White Sugar
- ½ Cup (100g) Neutral Oil
- ⅓ Cup (76g) Sour Cream
- 1 Whole Large Egg
- 1 Tsp Vanilla Extract
- ½ Cup (113g) Boiling Hot Water
Cream Cheese Frosting
- 6 Ounces (170g) Brick Cream Cheese Frosting
- ½ Cup (113g) Unsalted Butter
- ¼ Teaspoon Fine Salt
- 1 Teaspoon Vanilla
- 3 to 3 ½ Cup (339g to 395g) Powdered Sugar
Instructions
- Preheated oven t0 350ºF (176ºC). Add paper liners to a cupcake tin. This recipe makes about 16 cupcakes, so you can line another cupcake pan with a few extra liners or bake in batches.
- Make Chocolate Cupcakes - In a small mixing bowl, whisk together the flour, Dutch cocoa powder, fine espresso powder, baking powder, baking soda, and salt.
- In a large bowl and using a hand whisk, whisk together sugar, oil, egg, sour cream and vanilla until well combined.
- Sift in the dry ingredients, ensuring the cocoa powder lumps are push through the sieve. Gently whisk the dry and wet ingredients together until nearly incorporated. Add boiling hot water and gently whisk until just combined. The batter will thin out a bit. Do not overmix.
- Scoop and fill each cupcake cavity ⅔rds full. Lift and drop the pan off the counter a few times to knock out any air bubbles. Bake for about 16 minutes or until a toothpick inserted in the center comes out clean. Every oven is different so timing can vary for you. If you only have 1 cupcake pan, cover the remaining batter with a kitchen towel to bake after.
- Let cupcakes sit in the pan for a minute, then carefully remove them and place on a wire rack to cool completely.
- Make Cream Cheese Frosting - In a large mixing bowl, add room temperature cream cheese, room temperature butter, fine salt and vanilla. Whip on medium/high speed until fluffy and smooth. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer.
- Starting on low speed then increase to medium speed as you go, gradually whisk in the powdered sugar, a cup at a time, until you reach your desired consistency. If you'd like a thicker frosting, add more powdered sugar. If it's too sweet, you can add a bit of salt.
- Frost your cooled cupcakes by filling a pastry bag fitted with a piping tip of your choice. You can also, add a large spoonful of frosting to the top of each cupcake and use an offset spatula or spoon to gently spread it out. Decorate with edible flowers or sprinkles if desired. Serve and enjoy!
Notes
Unsweetened Cocoa Powder - Make sure to use Dutch-process Cocoa Powder and not natural cocoa powder for this recipe. Droste, Rodelle, Ghiradelli and Hershey's Special Dark are all great Dutch cocoa powders that I have enjoyed using.
Do Not Overfill Cupcakes - Fill cupcake cavities ⅔rds full. I use a #20 cookie scoop, which holds about 3 tablespoons of batter.
Cream Cheese Frosting - If your frosting is a bit soft, you can place it in the fridge for about 20 minutes and let it firm up a bit before piping.
Piping Tips - I used an Ateco #849 (closed star tip), but you could also use a 1M tip or an Ateco #826 (open star tip).
Storage - Frosted cupcakes can be stored in an airtight container in the fridge for up to 5 days. You can enjoy it cold from the fridge or let it come to room temperature.
- Prep Time: 30 Minutes
- Cook Time: 16 Minutes
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