Rich Chocolate Cupcakes with Cream Cheese Frosting

The Kelly Kitchen

Rich Chocolate Cupcakes with Cream Cheese Frosting

No ratings yet

Rich Chocolate Cupcakes with Cream Cheese Frosting are very tender and soft with a deep chocolate flavor and creamy, sweet frosting.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 1

Servings: 24 Cupcakes

Course: Dessert, Snack

Cuisine: American

Ingredients Method Video Notes

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 full-fat cream cheese, cold (1 block)
½ cup salted butter, softened (1 stick)
1 tsp pure vanilla extract
4 cups (480 g) confectioners’ sugar
Pinch of salt
Mini Chocolate Chips, optional

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

CUPCAKES

Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
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 ⅔ 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.

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.

ASSEMBLY

After cupcakes are fully cooled, pipe or spread frosting on them and then decorate with mini chocolate chips (optional).

STORAGE

Cover and refrigerate cupcakes for up to 5 days.

Video

Notes

FREEZE: 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.

Tried this recipe?

Let us know how it was!