The Ultimate Chocolate Cupcakes with Chocolate Creamcheese Frosting
  • Cooking Time: 18-20 min
  • Servings: 12 cupcakes
  • Preparation Time: 15 min
  • 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
  • 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.
  1. Preheat oven to 350 degrees F.
  2. makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  3. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  4. 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)
  5. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  6. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  7. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  8. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  9. The batter will be very thick.
  10. 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.
This has got to be the best chocolate cupcake ever with it's slightly tangy cheesecake frosting. Yum!