Perfect Chocolate Cupcakes with Cream Cheese Frosting

These chocolate cupcakes with cream cheese frosting are the moistest, fluffiest cupcakes you'll ever eat. The rich, decadent chocolate cake is perfectly balanced with slightly tangy cream cheese frosting. They're easy to make and perfect for any occasion.

Have you ever bitten into a perfectly baked moist chocolate cupcake, topped with tangy, luscious cream cheese frosting, and felt like you were in dessert heaven? If not, you're in for a real treat. These chocolate cupcakes with cream cheese frosting are absolutely delicious and will leave you wanting more.

These cupcakes are similar to red velvet cupcakes and are the cupcake version of my chocolate cake with cream cheese frosting. They're perfect for any occasion, from birthday parties to potlucks to simple weeknight desserts. They're versatile enough to dress up or down, so whether you're looking to impress your guests or satisfy your sweet tooth, these chocolate cupcakes are the way to go.

If you're a chocolate cupcake connoisseur, try these mini chocolate cupcakes, dark chocolate cupcakes, and hot cocoa cupcakes.

Why You'll Love This Recipe

• The cupcakes have a rich, decadent chocolate cake base with a deep cocoa flavor. The cake is also soft, moist, and tender! I used the same base for the these chocolate fudge cupcakes and banana chocolate cupcakes.
• They're topped with slightly tangy cream cheese frosting that cuts through the rich chocolate perfectly.
• These cupcakes are so versatile and can be customized with a variety of frostings (like coffee cream cheese frosting, strawberry cream cheese frosting, or almond buttercream), toppings, and other decorations.

Ingredient Notes

Here are some notes about the ingredients used. For quantities and the full instructions, see the recipe card below.

Ingredients for the Chocolate Cupcakes

• All purpose flour- I usually use cake flour in vanilla cupcakes to make them super light, but I love using all purpose flour in chocolate cupcakes to make them slightly dense and ultra moist
• Granulated sugar- White sugar sweetens the batter, retains moisture, and mixes in well.
• Cocoa powder- I prefer the deep flavor and color of Dutch-processed cocoa powder. It is treated with alkali, which reduces the acidity. Natural or unsweetened cocoa powder works too, but the color and flavor won't be as deep.
• Baking powder and baking soda- These two leaveners work together to help the cake rise to perfection. Using them together creates a sponge that is fluffy and moist.
• Egg and egg white- An egg binds the ingredients together while the egg white gives the cake extra lift. Make sure they're at room temperature; take them out of the refrigerator an hour before you start.
• Oil- To give chocolate cupcakes extra moisture and sponginess, I prefer using oil over butter. You have several options to choose from, like canola, avocado, grapeseed, or vegetable oil.
• Buttermilk- I'm a huge buttermilk fan. It thins out the batter, adds a tangy flavor, and tenderizes the gluten, making a super soft cake.
• Vanilla extract- Vanilla enhances the chocolate flavor and gives the cupcakes a gorgeous aroma.
• Brewed coffee- Hot coffee is used to activate (or "bloom") the cocoa powder and bring out the full spectrum of chocolatey flavors. Don't worry, you can't taste it at all!

Ingredients for the Cream Cheese Frosting

• Unsalted butter- Make sure the butter is softened so it's easy to mix. Pull it and the cream cheese out of the refrigerator an hour before you start.
• Cream cheese- Use softened, full fat cream cheese to make the frosting extra creamy. Make sure the cream cheese is in block form, not from a tub. Cream cheese from a tub will be too runny.
• Powdered sugar- Powdered sugar (also called icing or confectioners sugar) adds structure and sweetness, giving the frosting a sturdy, pipeable consistency. You don't need to worry about sifting it beforehand.
• Vanilla extract- Vanila adds extra flavor and a beautiful aroma to the frosting.
• Salt- Salt rounds out the flavor profile and balances the sweetness of the powdered sugar.

Substitutions

• Buttermilk substitutes: You can substitute plain kefir, plain Greek yogurt, or sour cream for buttermilk at a 1:1 ratio. You can even make your own buttermilk by combining 1 cup of whole milk with 1 tablespoon of either vinegar or lemon juice. Let the mixture curdle for 10 minutes and it's good to go.
• Brewed coffee substitute: If you don't have coffee, use hot water. The chocolate flavor won't be as deep, but the cupcakes will still be delicious.

Helpful Equipment and Tools

• You need a 12-well cupcake tin lined with cupcake liners. I don't recommend using a glass pan since it conducts heat differently than metal, which I used to test this recipe. Don't use a silicone pan because the cupcakes will burn.
• For making the frosting, I recommend using an electric hand mixer or a 5-quart stand mixer fitted with the paddle attachment.
• For decorating the cupcakes, you'll need a piping bag and a large piping tip. I love the Wilton 1M for making pretty ruffles.

Step by Step Instructions

Before you start baking cupcakes, line a 12-well cupcake pan with paper liners, brew your coffee, and preheat the oven to 350°F (180°C).

Step 1: Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until the ingredients are evenly distributed.

Step 2: In a separate large bowl, whisk the egg, egg white, oil, buttermilk, and vanilla extract together vigorously until smooth.

Step 3: Gently pour the wet ingredients into the bowl of dry ingredients. Fold together with a rubber spatula. There will be lots of lumps, but keep mixing until the batter is smooth and drips off the spatula in ribbons.

Step 4: Pour half of the hot coffee into the batter and fold it in. Repeat with the other half, folding until smooth. The batter will be very thin.

Step 5: Use a large cookie scoop, ice cream scoop, or spoon to evenly portion the batter between the cupcake liners. Fill them only half way or they might overflow in the oven.

Step 6: Bake the cupcakes for 16-20 minutes until a toothpick inserted in the center comes out clean with a few loose crumbs.

Let the cupcakes cool in the tin for 10 minutes, then remove them from the pan and let cool completely on a wire rack for 30-60 minutes.

How to Make Cream Cheese Frosting

For more detailed instructions, see my small batch cream cheese frosting recipe, which is doubled for this recipe.

Step 1: Beat softened butter and cream cheese on medium-high speed until there are no lumps.

Step 2: Gradually add the powdered sugar 1 cup at a time, beating on low speed. Increase to medium once the sugar is mostly combined, mixing until smooth. This keeps the powdered sugar from flying out of the bowl. Then add the vanilla and salt.

Step 3: Transfer the frosting to a piping bag fitted with a large decorative piping tip. Pipe a swirl of frosting on top of each cupcake!

Expert Baking Tips

• Use room temperature ingredients. Room temperature ingredients mix more easily, creating a smooth and uniform batter.
• Use a kitchen scale. Weighing the ingredients in grams instead of using cup measurements is best for accuracy and consistent results. Metric measurements are provided in the recipe card below.
• Don't overmix the batter. Overmixing can make the cupcakes tough and gummy. Make sure to mix the ingredients until they're just combined.
• Don't overbake. Check on the cupcakes a few minutes before the suggested baking time as oven temperatures can vary. The cupcakes are done when a toothpick inserted in the center comes out clean or when the tops bounce back when lightly pressed.

Additions and Variations

This chocolate cupcake recipe is delicious as is, but if you want to take it to the next level, there are several ingredients you can add. Get creative and consider adding:

• Chocolate chips: Fold a handful of chocolate chips into the cupcake batter before baking. You can also sprinkle some on top of the frosting as a garnish.
• Chopped nuts: Chop up some almonds, pecans, hazelnuts, or walnuts and fold them into the batter. Like the chocolate chips, they can also be used as a garnish.
• Peanut butter: Drop a small dollop of peanut butter on top of the cupcake batter in each liner before baking. Alternatively, you can swirl the peanut butter into the batter for a marbled effect.
• Spices: Add a pinch of cinnamon or cayenne to the batter. Adjust the amount to your taste preferences.
• Fresh berries: Top your cupcakes with fresh strawberries, raspberries, or blueberries for an elegant touch.
• Chocolate cream cheese frosting: Mix ½ cup of cocoa powder into the frosting after beating in the powdered sugar to make it chocolate flavored.

Storage Tips

Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Let them warm up on the counter for about 30 minutes before serving.

Leftover cream cheese frosting can be stored in the fridge for up to 1 week, just give it a good mix before using.

Frequently Asked Questions

More Cupcake Recipes to Try