Chocolate Cupcakes with Chocolate Cream Cheese Frosting Recipe

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Those exquisite chocolate cupcakes, topped with a cream cheese frosting that is both silky smooth and delicious!  


FOR THE CUPCAKES – 3/4 cup plus 2 Tbsp all purpose flour – 1 cup sugar – 1/4 cup plus 2 Tbsp cocoa powder – 1 tsp baking soda – 1/2 tsp baking powder – 1/2 tsp salt – 1/2 cup buttermilk – 1/4 cup vegetable oil – 1 egg – 1 tsp vanilla extract – 1/2 cup hot coffee or hot water FOR THE CHOCOLATE CREAM CHEESE FROSTING – 6 Tbsp unsalted butter, room temperature – 8 ounces cream cheese* – 1 tsp vanilla extract – 1 pinch salt – 3 cups powdered sugar – 1/2 cup cocoa powder

Preheat oven to 350F. Line a 12-cup muffin pan. Mix flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Mix well.

Step 1 


In another basin, mix buttermilk, oil, and egg. Whisk smooth. Fold wet ingredients into dry ingredients in bowl. Add hot coffee when there are a few dry flour streaks. 

Step 2

Just blend everything, don't overmix. Divide batter between muffin tins, filling them 2/3 full. (If you load muffin tins above 2/3, cupcakes may flow over the sides like muffins.)

Step 3

Bake cupcakes for 15-18 minutes until risen and a toothpick inserted into the center comes out clean. After baking, let cool before icing.

Step 4

Break butter and cream cheese into big pieces. Blend until smooth in a food processor with salt and vanilla essence. Blend briefly between adding 1 cup of powdered sugar and cocoa powder. 

Step 5

You may need to scrape the bowl sides twice to ensure smoothness. Place a generous spoonful of frosting on each cupcake and carefully spread it with a small spoon or butterknife.

Step 6

icing cupcakes like I do may leave icing. You should have enough frosting to pipe all 12 cupcakes unless you want tall cupcakes with plenty of icing...then double or 1.5x the recipe.  

Step 7

Also See

Also See

Blueberry Oatmeal Pancakes Recipe