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
- 1/2 Cup (42g) Dutch Cocoa Powder
- 1 Tsp Fine Espresso Powder (otional, but recommended)
- 3/4 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Fine Salt
- 1 Cup (200g) Granulated White Sugar
- 1/2 Cup (100g) Neutral Oil
- 1/3 Cup (76g) Sour Cream
- 1 Whole Large Egg
- 1 Tsp Vanilla Extract
- 1/2 Cup (113g) Boiling Hot Water
Cream Cheese Frosting
- 6 Ounces (170g) Brick Cream Cheese Frosting
- 1/2 Cup (113g) Unsalted Butter
- 1/4 Teaspoon Fine Salt
- 1 Teaspoon Vanilla
- 3 to 3 1/2 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 2/3rds 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 2/3rds 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