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.
With the mixer on low, add the powdered sugar 1 cup at a time until completely combined and smooth.
500 grams powdered sugar
Add the vanilla and salt and mix well.
1 teaspoon vanilla extract, ¼ teaspoon salt
Fill a piping bag with the frosting and frost each cupcake. Enjoy!
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Notes
Use room temperature ingredients. Using room temperature ingredients creates a smooth, 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.
Don't overmix the batter. Overmixing can make the cupcakes gummy.
Don't overbake. Check on the cupcakes a few minutes before the suggested baking time as oven temperatures vary.
Storage: Store cupcakes in a sealed container in the refrigerator for up to 5 days.Freezing: Freeze cupcakes on a baking sheet until they're frozen solid. Transfer them to an airtight container and freeze for up to 3 months.