Light, fluffy chocolate cupcakes topped with creamy cream cheese buttercream. These cupcakes have rich chocolate flavor balanced by a silky-tasting frosting — pure cupcake bliss.
These are hands-down some of the best chocolate cupcakes I’ve made — and likely some of the best I’ve eaten. They’re intensely chocolatey but never bitter, and the cream cheese buttercream is perfectly pipeable and delectably rich. If you love chocolate and creamy frosting, these will send you straight to cupcake heaven.
I made a batch one Sunday and couldn’t resist eating three within a day, so fair warning: they’re dangerously good. If you’re watching your intake, plan to share — you’ll be glad you did.
These chocolate cupcakes deliver everything you want in a cupcake:
- Attractive, bakery-style appearance
- Moist, tender texture
- A soft, fine crumb
- Light and fluffy rise
The chocolate flavor is deep and satisfying without any bitter edge. Topped with a luscious cream cheese buttercream, they’ll make you wonder why you don’t always frost chocolate cupcakes this way.
Cream cheese on chocolate might seem unusual, but it works beautifully. Think of cheesecake brownies and red velvet cupcakes — cream cheese complements chocolate and adds a pleasant tang that balances sweetness. A chocolate cupcake piled high with cream cheese buttercream is an elegant, crowd-pleasing combination.
How to Make Perfect Chocolate Cupcakes with Cream Cheese Frosting
Here are the key elements that give these cupcakes their ideal texture and flavor.
- Butter plus oil: Oil keeps the crumb soft and prevents dryness, while butter adds flavor and prevents the texture from feeling greasy. Because the cupcakes are chocolate, the oil’s presence isn’t noticeable in the finished taste.
- Buttermilk and sour cream: These add moisture and tenderness for a supple crumb and moist bite.
- Three chocolate components: Natural cocoa, melted semi-sweet chocolate, and warm brewed coffee. Cocoa and melted chocolate build depth, while a touch of coffee intensifies the chocolate notes without adding a coffee taste.
And the frosting — cream cheese buttercream — is the finishing touch. This frosting is intentionally thicker and richer, achieved by using more butter relative to cream cheese, which makes it easy to pipe into attractive swirls. For the creamiest, loftiest texture use whipping cream when beating in the icing; if you prefer to spread the frosting, milk will also work.
I finished my cupcakes with chocolate shavings for a touch of contrast, but they’re equally delicious plain or decorated with a few chocolate chips.
Chocolate plus cream cheese buttercream is a classic pairing: rich, slightly tangy, and utterly satisfying. Once you try these, they’ll likely become a go-to cupcake recipe.
Chocolate Cupcakes with Cream Cheese Frosting
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Ingredients
For the Cupcakes
- 2/3 cups natural cocoa, sifted
- 1 cup all-purpose flour, spooned and leveled
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup oil
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup lightly packed brown sugar
- 2 oz semi-sweet chocolate, melted and cooled
- 2 teaspoons vanilla
- 2 large eggs*
- 1/4 cup sour cream*
- 2/3 cups buttermilk**
- 1/4 cup warm brewed coffee
For the Cream Cheese Frosting
- 3/4 cup unsalted butter, softened
- 4 oz brick-style cream cheese
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 3 1/2 to 4 1/2 cups powdered sugar, sifted
- 1-2 tablespoons whipping cream
Instructions
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Preheat the oven to 350°F and line two muffin pans with paper liners.
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In a medium bowl, whisk together the cocoa, flour, baking powder, baking soda, and salt.
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In a large bowl, beat together the butter, oil, granulated sugar, brown sugar, and melted chocolate on medium speed until light and fluffy.
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Beat in the eggs and vanilla, then reduce the mixer to low and mix in the sour cream.
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Slowly add the flour mixture, mixing on low, followed by the buttermilk until just combined.
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Turn off the mixer and fold in the warm coffee with a rubber spatula, scraping down the bowl.
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Fill each muffin cavity with about 1/4 cup batter. Bake 16–18 minutes or until a toothpick inserted in the center comes out clean.
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Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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While the cupcakes cool, make the frosting: beat the cream cheese and butter until smooth and combined.
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Add salt and vanilla, then gradually mix in the powdered sugar about 1 cup at a time. Turn the mixer to high and beat in the whipping cream 1 tablespoon at a time until the frosting reaches the desired consistency.
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Pipe the frosting onto cooled cupcakes using a star tip or spread it with a knife. Garnish with chocolate shavings or leave plain.
Notes
**No buttermilk? Make a quick substitute by adding 2 teaspoons vinegar to a measuring cup, then filling with milk to the 2/3 cup mark. Let sit for about 5 minutes to sour before using.
Nutrition
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Love cupcakes? Here are a few other favorites
- Ultimate Double Chocolate Cupcakes
- Vanilla Cupcakes with Chocolate Frosting
- Chocolate Cupcakes with Peanut Butter Frosting