Chocolate Cupcakes with Chocolate Cream Cheese Frosting

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There are so many chocolate cupcake recipes to choose from but I really liked this one from Erren’s Kitchen because of the chocolate cream cheese frosting.  The cream cheese adds creaminess while toning down the sweetness in the frosting.  I do love chocolate, but sometimes I crave something not too sweet. Only sometimes.

Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Makes 24 cupcakes

For the cupcakes:

  • 2 cups/250g all-purpose/plain flour
  • 2 cups sugar
  • ⅔ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, at room temperature
  • 1 cup sour cream
  • ¾ cup milk
  • 1 Teaspoon instant coffee
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

For the frosting:

  • 1 8oz/225g package of cream cheese, room temperature
  • ¾ cup/167g butter, room temperature
  • 3 ½ 4 cups cups powdered/icing sugar, sifted
  • 2 teaspoons vanilla extract
  • 6oz/170g Dark chocolate, chopped, melted and cooled
  1. For the cupcakes, preheat the oven to 325F/165C and line 24 muffin cups with cupcake liners.
  2. Sift the flour, sugar, cocoa, baking powder, baking soda and salt together and place into a large mixing bowl them mix to combine.
  3. In a separate bowl, lightly whisk the eggs, then add the sour cream, milk, coffee, oil and vanilla and whisk to combine.
  4. Add the milk mixture all at once to the flour mixture and for 2 minutes.
  5. Pour the batter into the cupcake cups, filling to about ¾ full.
  6. Bake for about 25 minutes, until a tester inserted in the center of a cupcake comes out clean.
  7. Cool the cupcakes in the pan for 10 minutes, then remove to cool on a rack.
  8. For the frosting: beat the cream cheese and butter until smooth and fluffy.
  9. Add the melted chocolate. Mix to combine
  10. Add 3 cups of the sugar and vanilla and beat until the frosting is light and fluffy (adding more of the sugar if necessary).
  11. Prepare a large piping bag with a large star tip. Spoon the frosting into the piping bag, and pipe spiral twists of frosting on to of each cupcake.
  12. Chill the cupcakes for at least an hour before serving.

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