The Ultimate Chocolate Cupcakes with Chocolate Creamcheese Frosting


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"These cupcakes are from chocolate heaven!"

Serves 12 cupcakes | Prep Time 15 min | Cook Time 18-20 min

Why I Love This Recipe

This has got to be the best chocolate cupcake ever with it's slightly tangy cheesecake frosting. Yum!


Ingredients You'll Need

CHOCOLATE CUPCAKES
1/2 c (1 stick or 113g) unsalted butter
2 oz semi-sweet baking chocolate
2 large eggs at room temperature
3/4 c (150g) granulated sugar
2 tsp. vanilla extract
1/2 c (115g) sour cream room temperature
1/2 c (42g) unsweetened cocoa powder
3/4 c (95g) all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt

CHOCOLATE CREAM CHEESE FROSTING
12 oz semi-sweet chocolate chips or chopped
1 1/2 c (3 sticks or 339g) unsalted butter
8 oz cream cheese room temperature
2 c (250g) confectioners sugar
1/4 c (30g) unsweetened cocoa powder
4 -5 tablespoons brewed hot coffee.


Directions

Preheat oven to 350 degrees F.
makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)

In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
The batter will be very thick.
Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.


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