Chocolate Cupcakes with Chocolate Cream Cheese Frosting

August 6, 2012

This post may contain affiliate links. Read our disclosure policy.

Chocolate Cupcakes with a decadent Chocolate Cream Cheese Frosting! Have you been searching for an unforgettable, perfect chocolate cupcake recipe? I think it’s fair to say your search will likely end here.

While I was relaxing outside a light summer breeze that only evenings have to offer gently swept across my face, and I slowly sank my teeth through that whipped, lightly tangy, kissed with cocoa frosting and into the cupcakes fluffy, tender crumb with a moisture that was bound to stick to my teeth, then my taste buds touched that rich yet perfectly sweet chocolate divinity I knew my search was over. Pure bliss? Yes it was =).

The secret to this recipe is that I adapted it from one of my all time favorite cupcake recipes that I recently created, my Red Velvet Cupcakes. I knew how similar red velvet is to chocolate so I knew it would be fairly easy to create this one. Let me tell you I have been having a rough time creating the perfect white cupcake, maybe this was much easier for me because chocolate is my true love. Why settle for white when you can have chocolate? Life isn’t complete without it.

My reason for choosing to pair this frosting with this cupcake is because I often get a brownie at a local bakery with a Chocolate Cream Cheese frosting and it goes perfect with the rich chocolate brownie. I’ve been meaning to make the frosting at home for quite some time now and I knew this was the cupcake for it. I love how well the frosting’s gentle cream cheese flavor, along with the light taste of chocolate and it’s sweet buttery richness compliments the chocolate cupcake.

I didn’t want an overpowering frosting, just one that would highlight the cupcakes perfection. And with a cupcake so incredible I’d say fancy frosting technique is required. I absolutely love the way the world famous Hummingbird Bakery decorates their cupcakes so I adapted that technique to frost these cupcakes.

It’s whipped perfection with a pronounced indentation to hold a generous pile of sprinkles right in the center. If it looks better it will taste better that’s my theory.  This is chocolate at it’s finest. Enjoy and indulge a little!

P.S. in the unlikely event that you have any left over frosting, simply refrigerate it a few hours until firm and enjoy it by the spoonful – it tastes just like fudge when it’s cold!

5 from 1 vote

Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Rich flavorful cupcakes finished with a rich chocolate cream cheese frosting!
Servings: 12
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes

Ingredients

  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup butter , melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 3/4 cup + 2 Tbsp all-purpose flour

Chocolate Cream Cheese Frosting

  • 1/2 cup salted butter , firm but not cold
  • 6 oz cream cheese , cold
  • 1/2 tsp vanilla extract
  • 2 1/2 Tbsp cocoa powder
  • 3 1/3 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk, mixing just until combined after each addition. Blend in lukewarm cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
  • Divide batter among 12 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 19 - 21 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting

  • In a large mixing bowl, with an electric hand mixer on medium speed, whip together butter and cream cheese until fluffy, about 1 minute. Stir in vanilla. Sift cocoa powder into mixture then blend until combine (you'll want to sift it to break up any lumps). Add powdered sugar and mix until smooth and fluffy.
  • Notes: chocolate cupcake recipe updated 2/3/13
  • Recipe Source: Cooking Classy

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

41 Comments

  • Steph

    Hi Jaclyn! Thank you so much for your recipe! I was just wondering… How long can this chocolate cream cheese frosting stay at room temp? Does it need to be refrigerated if the cupcakes are not eaten the same day as baked? Thanks!

  • Ava

    Thanks so much for your response, Jaclyn! In my case, I think it was the altitude. I made your red velvet ones today and, although the result wasn’t as disastrous, they also sank. I don’t know the first thing about adjusting recipes for high altitude but I’m going to look it up and experiment a bit! Thank you! I love your site.

  • Lou

    Can you pleaase do a tutorial on how you frost your cupcakes like this. I’ve been trying to use this method to frost mine but its not working very well with me. Thanks.

  • Ava

    Oh no, Jaclyn! I made these during our winter vacation in San Diego and they were simply perfect…best chocolate cupcakes ever. But now, I attempted to make them again for Superbowl Sunday (back home at an altitude 5,350 ft.) and it was a complete disaster. The cupcakes bubbled over, the batter overflowed even beyond the edge of the pan, and then they sank in a chewy bubbly mess! They were not edible. I followed the recipe exactly both times so I wonder if it was the high altitude (although I’ve made many other cupcake recipes from you, Jaclyn and they always turn out great). Another possibility: the only substitution I made was substituting whole milk with a splash of white vinegar for the buttermilk (they don’t sell buttermilk here). This is a common substitution I have made countless times with good results, but I’m now wondering if the vinegar could have made a reaction with the baking soda for a sort of school-project volcano effect. Anyway, I read that other readers had similar issues and I wondered if you had managed to find out the cause, or if someone has tweaked this recipe for high altitude. I hope you can help because this recipe was such a find and I don’t want to not be able to make these delicious cupcakes again!

    • Jaclyn

      Jaclyn Bell

      It is a crazy thing I can’t really explain. I know that the formula for these cupcakes went way above the fats and sugars they should have to the flour/egg ratio, so I don’t know why they turned out a few times and not the rest for others. This is basically the same recipe as the red velvet recipe I have posted which turns out for me every time so I don’t really know for sure what’s going on, I wish I was a food scientist and had the exact answer =). Who knows maybe there is something in the red food coloring that is helping hold the cupcakes structure together or maybe it is the varying levels of protein in the all purpose flour or maybe it’s an altitude thing. Anyway I hope the recipe I’ve updated above is one you enjoy too =). Sorry they didn’t turn out the last time!

    • Jaclyn

      Jaclyn Bell

      Ok so I received mixed reviews on these, I’m pretty sure this is the only recipe so far that I’ve had someone say they sink (other than the brownie cupcakes which are meant to do that) so that definitely needed to be fixed. So I made a new recipe and posted it above, I tested it twice so hopefully they turn out the same for everyone else!

  • Ava

    Loooved these! I doubled the amount of cocoa powder in the recipe because my frosting was looking a bit gray. I otherwise followed the recipe exactly and they were simply the best chocolate cupcakes I’ve ever had. I ate 8 out of the 15 myself! Thank you, Jaclyn! You rock!

    • Jaclyn

      Jaclyn Bell

      I’m so glad you enjoyed these Ava! I’m sure the additional cocoa powder was delicious =). Thanks so much for your comment!

  • Alexa

    Please help made these chocolate cupcakes last night and when I pulled out of the oven the centers collapsed and the side were hard and crispy over the edges they still tasted amazing but I’m not sure what i did wrong. I read the directions carefully maybe I over whipped the butter or other ingredients? Help please!!

    • Jaclyn

      Jaclyn Bell

      Alexa – Someone else mentioned this problem also(my neighbor). Not sure why I didn’t have that problem. I will try them again soon and revise the recipe if necessary. Sorry they didn’t turn out!

    • Jaclyn

      Jaclyn Bell

      Mary – I haven’t done it before but I’d imagine about 10 – 12 minutes. Hope that helps!