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A cupcake on a metal cooling rack.

Chocolate Cupcakes with Cream Cheese Frosting

Megan Weimer
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.
5 from 3 votes
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 20 cupcakes
Calories 343 kcal

Equipment

Ingredients
 
 

Chocolate Cupcakes

Cream Cheese Frosting

  • 113 grams unsalted butter softened
  • 226 grams full-fat cream cheese softened
  • 500 grams powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
 

For the Cupcakes

  • Preheat the oven to 350°F/180°C. Prepare a cupcake pan with liners and set aside.
  • Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk until combined.
    160 grams all purpose flour, 300 grams granulated sugar, 75 grams Dutch-processed cocoa powder, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
  • In a separate bowl, whisk together the egg, egg white, oil, buttermilk, and vanilla extract until smooth.
    1 large egg, 1 egg white, 130 grams neutral oil, 225 grams buttermilk, 1 teaspoon vanilla extract
  • Pour the wet ingredients into the dry ingredients. Fold until there are no lumps and the batter is smooth.
  • Pour half of the hot coffee into the batter and fold until smooth. Then mix in the remaining half. The batter will be thin.
    205 grams brewed coffee
  • Fill each cupcake liner ½ way full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.

For the Frosting

  • Beat the butter and cream cheese together with a stand mixer or hand mixer on medium-low speed until creamy and lump free.
    113 grams unsalted butter, 226 grams full-fat cream cheese
  • 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!

Video

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. 

Nutrition

Serving: 1cupcakeCalories: 343kcalCarbohydrates: 49.5gProtein: 3.1gFat: 16.2gSaturated Fat: 6.3gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 6.7gTrans Fat: 0.2gCholesterol: 33mgSodium: 215.4mgPotassium: 109mgFiber: 1.6gSugar: 40.6gVitamin A: 323.4IUVitamin C: 0mgCalcium: 50.9mgIron: 1mg
Tried this recipe?Let us know how it was!