These Rich Chocolate Cupcakes are so tender and moist with a deep chocolate flavor. They are then are topped with a swirl of cool, tangy cream cheese frosting for a truly sublime and perfectly balanced treat. To finish them off, they’re sprinkled with mini chocolate chips, which add a fun texture and a little extra chocolate in every bite. They are a guaranteed crowd-pleaser that will become an instant favorite!
One of the reasons these cupcakes are so amazing is from the addition of hot coffee. Your cupcakes will not taste like coffee. It simply enhances and deepens the rich, chocolatey flavor. If you are strongly opposed to using it though, you may replace it with hot water. I recommend using a high quality cocoa powder for this recipe. I tend to use either Guittard or Ghirardelli.
Rich Chocolate Cupcake Ingredients
Let’s take a closer look at the ingredients that make up these delicious cupcakes.
Vegetable Oil
Vegetable oil adds moisture to the cupcakes evenly. Cupcakes made with this oil will also stay moister longer than those made with butter.
Cocoa Powder
Cocoa powder adds the rich chocolate flavor to the cupcakes. I recommend using a high quality cocoa powder for this recipe. I tend to use either Guittard or Ghirardelli.
Eggs
Eggs give your cupcakes structure and serve as a binder.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Granulated Sugar
We use granulated sugar in this recipe to not only add sweetness but to tenderize as well. When sugar is added, it results in the flour and eggs forming weaker bonds which produces a more tender cake crumb.
Baking Soda and Baking Powder
Baking soda and baking powder serve as leavening agents.
Salt
Salt acts to enhance the flavor of the cupcakes, balancing the sweetness.
Hot Brewed Coffee
The secret ingredient to this recipe is hot brewed coffee. It simply enhances and deepens the rich, chocolatey flavor. If you are opposed to using it though, you may replace it with hot water.
Milk
Milk adds moisture to the cupcakes. While other milk may be used, whole milk works best for this recipe.
Can I use a Different Frosting with Rich Chocolate Cupcakes?
We absolutely love the cream cheese frosting with these cupcakes. It is rich, creamy and pairs beautifully with the chocolate. However, if you are not a fan, vanilla buttercream, chocolate ganache, and stabilized whipped cream would all work too!
How should I store Rich Chocolate Cupcakes with Cream Cheese Frosting?
Store covered cupcakes in the refrigerator for up to 5 days. Cupcakes may be frozen (both unfrosted or fully frosted and decorated) after being covered and then wrapped in aluminum foil for up to 3 months. When ready to use, thaw (still wrapped) overnight in the refrigerator. I love to use these convenient cupcake containers. They stack well in my freezer where space is a premium!
Can I make Rich Chocolate Cupcakes in a different pan?
Yes! Feel free to make this recipe in cake format if preferred. I have a separate post for making this recipe in a 13×9 pan. But this recipe will work with 8 inch, 9 inch, bundt pans, etc.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Cream Cheese – I prefer to not soften the cream cheese in the frosting. I find it helps the structure remain firmer when piping/spreading on cupcakes.
- Make ahead – This recipe is one I make all the time and freeze (fully frosted and decorated). They taste just as amazing 3 months later as they do the day you make them. Be sure to thoroughly wrap the cupcake container in cling wrap and then aluminum foil. Label and date it and freeze for up to 3 months. When ready to use, thaw (still wrapped) overnight in the refrigerator.
- Thin batter – Because the batter for this recipe is so thin, it is a little difficult to fill the cupcake liners without making a mess! I use a muffin scoop tool to help make it a bit easier.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Cupcake Pan – to bake cupcakes
- Cooling Racks – to cool cupcakes and dishwasher friendly!!
- Cupcake containers – to store cupcakes
- Muffin Scoop – to help fill cupcake liners
- Cake Turntable and Spatulas – excellent for decorating cupcakes
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cupcakes
- Master Decorating Kit – ultimate cupcake decorating tip set
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Rich Chocolate Cupcakes with Cream Cheese Frosting
Rich Chocolate Cupcakes with Cream Cheese Frosting are very tender and soft with a deep chocolate flavor and creamy, sweet frosting.
Ingredients
- CUPCAKES:
- 2 cups (397 g) granulated sugar
- 1 ¾ cups (210 g) all-purpose flour
- ¾ cup (63 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs, room temp
- 1 cup whole milk, room temp
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup strong, hot brewed coffee
- CREAM CHEESE FROSTING:
- 8 oz (1 block) full-fat cream cheese
- ½ cup (1 stick) salted butter, softened
- 1 tsp pure vanilla extract
- 4 cups (480 g) confectioners’ sugar
- Pinch of salt
- Mini Chocolate Chips, optional
Directions
- Step 1 PREP: Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
- Step 2 CUPCAKES: In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, milk, oil, and vanilla. Add liquid mixture to solids and beat on medium speed for one minute. Gently, stir in hot coffee (batter will be thin). (Because the batter for this recipe is so thin, it is a little difficult to fill the cupcake liners without making a mess! I use a muffin scoop tool to help make it a bit easier.) Fill prepared cupcake liners until 2/3 full and bake for 19-22 minutes, or until toothpick inserted in center comes out with just a few moist crumbs. Cool completely before frosting.
- Step 3 FROSTING: Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 3 minutes. Add in confectioners’ sugar, salt, and vanilla. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined. If frosting is too thick, add a little milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar or cornstarch, 1 Tbsp at a time.
- Step 4 ASSEMBLY: After cupcakes are fully cooled, pipe or spread frosting on them and then decorate with mini chocolate chips (optional).
- Step 5 STORAGE: Cover and refrigerate cupcakes for up to 5 days. Cupcakes may be frozen (both unfrosted or fully frosted and decorated) after being covered and then wrapped in aluminum foil for up to 3 months. When ready to use, thaw (still wrapped) overnight in the refrigerator. I love to use these convenient cupcake containers. When ready to use, thaw (still wrapped) overnight in the refrigerator.
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