Chocolate Cupcakes with Chocolate Cream Cheese Frosting
Moist and fluffy chocolate cake crowned with perfectly balanced chocolate cream cheese frosting.
Ingredients
For Chocolate Cupcakes
- 1 and ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons European-style unsalted butter, softened
- 1 and ¼ cups granulated sugar
- 2 large eggs, at room temperature
- 1 and ¼ teaspoons pure vanilla extract
- 1 cup 1% milk, at room temperature¹
- ½ cup cocoa powder ²
For Chocolate Cream Cheese Frosting
- 4 tablespoons European-style unsalted butter, softened
- 4 cups powdered sugar
- ¼ teaspoon pure vanilla extract
- 6 ounces cream cheese, at room temperature
- ½ cup semi-sweet chocolate chips, melted and cooled
Instructions
For Chocolate Cupcakes
- Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer, beat butter until fluffy. Add sugar, beat on medium speed until well incorporated. Add eggs one at a time, mixing slowly after each addition.
- Combine vanilla extract and milk in a liquid measuring cup. Set aside.
- Slowly add flour mixture to wet ingredients, alternating between flour and milk mixture; beat at low speed until just combined. Add cocoa powder, mixing on low speed until just combined.
- Scoop batter into cupcake liners – no more than ⅔ full, or use a #24 disher to scoop batter. Bake for 14-18 minutes. Check cupcakes around 15 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to a wire rack to cool completely. Cupcakes should be cooled completely before frosting.
For Chocolate Cream Cheese Frosting
- In a large bowl using an electric mixer, beat butter and cream cheese until creamy and smooth.
- In a microwave safe bowl, add semi-sweet chocolate chips. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until chocolate chips are completely melted. Set aside and allow to cool (but not harden).
- Turn mixer on lowest speed and add powdered sugar and vanilla extract; mix on low speed until combined. Add melted/ cooled chocolate; mix until combined.
- Turn mixer on high speed and beat for 5 minutes until frosting is light and fluffy.
- Pipe or frost cooled cupcakes. Eat & Enjoy!
Notes
Store Chocolate Cupcakes with Chocolate Cream Cheese Frosting in an airtight container in the fridge; will keep for 3+ days.
¹ 1%, 2%, or whole milk will work. The original recipe calls for whole and I used 1%.
² Recipe calls for a good-quality cocoa powder.
Recipe from The Cupcake Diaries.
