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Chocolate cupcakes with cream cheese frosting decorated with edible flowers are sitting on a marble serving board feature photo.

Chocolate Cupcakes with Cream Cheese Frosting

Lisa Flinn
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Course Cakes, Dessert
Cuisine American
Yields 16 Cupcakes

INGREDIENTS

Chocolate Cupcakes

  • 1 cup (120g) all-purpose flour
  • ½ cup (42g) dutch cocoa powder
  • 1 teaspoon fine espresso powder (optional, but recommended)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated white sugar
  • ⅓ cup + 1 tablespoon (80g) neutral oil (avocado, vegetable, canola)
  • ⅓ cup (76g) full-fat sour cream room temp
  • 1 whole large egg room temp
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) boiling water

Cream Cheese Frosting

  • 6 oz (170g) brick full-fat cream cheese room temp
  • ½ cup (113g) unsalted butter room temp
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon fine salt
  • 3 to 3½ cups (339g to 395g) powdered sugar

Instructions
 

  • Preheat oven to 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.
    1 cup (120g) all-purpose flour
    ½ cup (42g) dutch cocoa powder
    1 teaspoon fine espresso powder (optional, but recommended)
    ¾ teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
  • In a large bowl and using a hand whisk, whisk together sugar, oil, egg, sour cream and vanilla until well combined.
    1 cup (200g) granulated white sugar
    ⅓ cup + 1 tablespoon (80g) neutral oil (avocado, vegetable, canola)
    ⅓ cup (76g) full-fat sour cream
    1 whole large egg
    1 teaspoon pure vanilla extract
  • 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.
    ½ cup (113g) boiling water
  • 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 speed until fluffy and smooth. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer.
    6 oz (170g) brick full-fat cream cheese
    ½ cup (113g) unsalted butter
    1 teaspoon pure vanilla extract
    ⅛ teaspoon fine salt
  • 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. 
    3 to 3½ cups (339g to 395g) powdered sugar
  • 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 used 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.
Keyword chocolate cupcakes, cream cheese frosting, cupcakes, dutch cocoa powder
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