Chocolate Cupcakes with Chocolate Cream Cheese Frosting
ShareMoist homemade chocolate cupcakes, topped off with silky chocolate cream cheese frosting! Rich and dreamy cupcakes, perfect for any chocolate fan!
We had a pretty ridiculous weekend. I hope to never relive. A scary pup injury topped the list. Thankfully she’s going to be just fine, but oh…what I’d give to go back in time and make it all never happen! I’m sure we all have those moments and wishes to change things. Life is out of our control most of the time. Here’s to hoping for a smooth and uneventful recovery process.
Also… update… the tree is still up and the Mr seems to not even notice it anymore unless I point it out, which has me wondering just how long it’s going to be up. I’m willing to bet if I tried to take it apart and put it away, there’d be some major injuries of my own or broken items around the house. Massive box. Very large tree. Not even going to attempt it. Tell me I’m not the only one with a tree still up? This is seriously the longest we’ve ever had one up though! I’m both impressed and confused.
There are so many fun movies coming out this year! What are you looking forward to? I’m eagerly waiting for A Wrinkle in Time to come out, in March. I’m reading the book with the kids before school every day. Hopefully that’s plenty of time to finish before the movie comes out. If not, we’ll have to increase our reading time! I’d love for them to know the story and also know the differences between the book and movie before we see it.
I posted a poll to Instagram yesterday asking which recipe everyone wanted to see today…sweet or savory. It was ridiculously close all day long, just a few votes pushing one into the lead and then it would flip flop. In the end… a sweet recipe won! If you voted for savory, don’t worry… that recipe will be making an appearance very soon! And it will be worth the wait!
For now…
Cupcakes!!!
Chocolate cupcakes to be exact. I jokingly referred to these as death by chocolate cupcakes because … So. Much. Chocolate. But there’s no such thing as too much chocolate for a chocolate lover!
Perfectly moist homemade chocolate cupcakes, topped off with silky chocolate cream cheese frosting! Seriously dreamy and rich, chocolate cupcakes.
They’re heavenly… or devilish… either way works for me. Just be sure you add these to your baking plans asap. Share them with fellow chocolate lovers or save them all to yourself.
PS. these would be an amazing treat for Valentine’s Day, which is right around the corner!
Chocolate Cupcakes with Chocolate Cream Cheese Frosting
Ingredients
Cupcakes:
- 1/4 C unsalted butter softened
- 1/4 C granulated sugar
- 1/4 C light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/3 C unsweetened cocoa powder
- 1/3 C sour cream
- 1 C all purpose flour
- 1/3 C milk
Frosting:
- 6 oz cream cheese frosting
- 1/4 C unsalted butter softened
- 1 tsp vanilla extract
- 1/2 C unsweetened cocoa powder sifted
- 4 C powdered sugar
- 1/4 C heavy cream
- Chocolate sprinkles for topping
Instructions
- Preheat oven to 350°F degrees. Line a standard cupcake pan with 9 paper liners.
- In a large bowl or stand mixer, beat together butter and sugars until light and fluffy. Mix in egg and vanilla. Scrape the bowl as needed. Mix in salt, baking soda and cocoa powder, followed by sour cream. Add flour, followed by milk. Mix until just combined and no streaks remain. Divide batter between prepared liners using a large cookie scoop. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes, then transfer to a wire rack to cool completely.
- When cupcakes have cooled complately, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Add vanilla, followed by sifted cocoa powder. Scrape bowl as needed. Mix until fully combined. Add powdered sugar 1 cup at a time until fully combined. Lastly, slowly drizzle in heavy cream. Mix until fully combined and no streaks remain. Transfer frosting to a large piping bag fit with desired tip. Frost cupcakes and immediately top off with chocolate sprinkles.
- Store cupcakes in an airtight container at room temperature for up to several days. Cupcakes may also be stored in the refrigerator. If chilling, bring to room temperature prior to serving.
Notes
Items used in this recipe:
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Chocolate cream cheese frosting. Um, are you an angel? These cupcakes look INCREDIBLE- cannot wait to try!
Thank you!! :)
Hi, does this icing need to be refridgerated?
If enjoying the same day, you can absolutely leave out if it’s not too warm. Otherwise, it would be best to chill.
Hi,
If I don’t have cream for the icing can I use milk or something else?
Creamy gives a richer flavor but in a pinch, milk or buttermilk could be substituted.
These chocolate cupcakes are so moist and delicious!! I made them for a birthday party and everyone absolutely loved them!! Thanks for the recipe, I actually used the cupcake recipe the same but made Oreo cream cheese frosting instead of chocolate and it was amazing!
So glad you enjoyed them!
Can you make a cake instead of cupcakes? A 9 by 13?
You’ll want to at least double the recipe for a larger cake.
Amazing cupcake! I did make my own frosting, and added a few things to make it minty.. But best recipe I have found!
So glad you enjoyed it, Jodi! Thanks for sharing. :)
Very good cupcakes! Made the recipe twice tonight..wondering, can this recipe be doubled for 18?
So glad you enjoyed them, Paula! And yes, you can absolutely increase the recipe as needed.
Can i omit the sour cream? Im severely lactose intolerant, so i use lactaid everything. Except butter which doesnt bother me too badly, but i dont have any sour cream. It wont ruin the cake will it?
I haven’t personally baked with lactaid but it’s definitely worth a try! My guess is it should work fairly well. Good luck!! :)
Hi
What method do you use to measure your flour?
Use a whisk or fork to loosen or fluff your flour prior to scooping or spooning into your measuring cups, then level off.
I sure thought I had some heavy cream in the fridge, but turns out I didn’t. I ended up using sour cream. Ah-mazing! Great recipe. I think I’ll double it next time. These are going to be eaten too quickly.
So glad it worked out for you with the substitution and happy to hear you enjoyed them!