The Ultimate Chocolate Cupcakes with Chocolate Creamcheese Frosting
CATEGORIES
INGREDIENTS
  • Cooking Time: 18-20 min
  • Servings: 12 cupcakes
  • Preparation Time: 15 min
  • 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
  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.
RECIPE BACKSTORY
This has got to be the best chocolate cupcake ever with it's slightly tangy cheesecake frosting. Yum!