Dark Chocolate Cupcakes with Coffee Cream Cheese Frosting
Moist and fluffy homemade dark chocolate cupcakes with coffee cream cheese frosting. A fun addition to any celebration or just because!
We are in full swing with our crazy Fall schedule. I feel like every year it gets a little bit worse as the kids get older too. It’s fun though. Just hectic. Always running here, there or somewhere else. I know I’m not the only one there. Thankfully I’ve never had all three kids in sports at the same time. That would be comical to try to juggle and I commend those who make it work. Two in Spring sports is challenging enough at times.
Now that our schedule is pretty consistent and predictable, albeit crazy at times, I can finally get back in the kitchen and work on some fun stuff to share with you.
I’ve been dreaming up crazy good Fall recipes, but you’ll have to wait a teensy bit longer for those, as my kids voted this be shared first.
You see… it’s partly a recreation of one of my kids birthday cakes from a few weeks back. With the obvious difference being that these are cupcakes and not a layer cake. If you happened to see the pictures on my Instagram stories, you’ll notice these cupcakes also aren’t bright pink… the birthday girls’ request. So while the appearance and frosting are very different, the cake itself is equally as moist and delicious, just in a personalized form.
As promised in my Instagram stories, I will be recreating a layer cake to share with you at some point. It will 100% be worth the wait. But in the meantime, you have to add these to your baking plans.
Super moist dark chocolate cupcakes, topped off with coffee cream cheese frosting. A perfect pairing. A fun treat for a celebration or just because! And just because is any day ending in Y. So be sure to whip these up asap. You won’t regret it!
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Tips tricks and questions answered…
Where can I buy dark chocolate cocoa powder?
You can purchase it on Amazon, Target and other big box stores and grocery stores. If you can’t find it, you can substitute regular unsweetened cocoa powder. Keep in mind, your cupcakes will not be as dark or as rich in flavor, but they will still taste delicious!
How strong is the coffee flavor in the frosting?
It’s a nice subtle flavor. Just enough coffee flavor without being overpowering. Taste test and if you’d like a bigger punch of flavor, add a small amount of coffee extract to your frosting.
What if I don’t like cream cheese frosting?
If you prefer something lighter or with a different pop of flavor, try one of these instead:
Help! I need more cupcakes than this recipe makes.
No problem! Double or triple the ingredient quantities until you reach your desired number of cupcakes. However, you may have an easier time following the recipe as is, and making it as many additional times as you need.
Can this be made into a cake?
Yes! Double the ingredients to create 3: 6-inch round cakes. Your cake baking time will need to be adjusted.
Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
How should I store these cupcakes?
With cream cheese frosting, it will absolutely depend on the temperature of your environment. If your home or location is air conditioned, they can absolutely be stored at room temperature for up to a day or two. If your home is warmer or they need to be stored longer, they would be best chilled in the refrigerator, where they can be stored for up to 4-5 days. The frosting will firm up a bit when chilled. If you prefer softer frosting, bring the cupcakes back to room temperature prior to eating.
Dark Chocolate Cupcakes with Coffee 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
- 6 Tbsp dark cocoa powder
- 1/4 C sour cream
- 6 Tbsp milk
- 2 Tbsp coffee syrup
- 1 C all purpose flour
Frosting:
- 6 oz cream cheese, softened
- 1/4 C unsalted butter, softened
- 1/2 tsp vanilla extract
- 2 Tbsp coffee syrup
- 1/4 C light brown sugar
- 3 1/2 C powdered sugar
Instructions
- Preheat oven to 350°F. Line a standard cupcake pan with 10 paper liners.
- In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt, baking soda and dark cocoa powder. Scrape bowl as needed. Mix in sour cream, combining well before adding milk and coffee syrup. Mix on low to prevent the batter from splashing. Lastly, mix in flour, increase speed as needed. Mix until just combined and no streaks remain.
- Divide batter equally between prepared liners using a large cookie scoop. Liners should be roughly 2/3 full.
- Bake at 350°F for 18-20 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Cool in pan for several minutes or until easy to handle. Transfer to a wire rack to cool completely.
- When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until light and fluffy. Add vanilla, followed by coffee syrup. Scrape bowl as needed. Mix in light brown sugar, followed by 1 cup of powdered sugar at a time until fully combined and desired consistency is reached. Transfer frosting to a piping bag fit with a large closed star tip, or desired piping tip. Frost and decorate with chocolate sprinkles.
- Enjoy immediately. If making ahead, cupcakes can be stored at room temperature or chilled in the refrigerator for up to several days. Chilling will cause the cupcake and frosting to firm up. For a softer consistency, bring to room temperature prior to eating.
Notes
More recipes for chocolate lovers:
- Chocolate cookies and cream cupcakes with cream cheese frosting
- Homemade fudgy one-bowl brownies
- Chocolate Kiss cookies
- Double chocolate banana muffins
- Chocolate cupcakes with chocolate cream cheese frosting
- Chocolate cupcakes with strawberry cream cheese frosting
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Would I be able to make a homemade coffee syrup? Perhaps if I combined strong coffee and sugar and simmered it to reduce it? Similar to simple syrup but with coffee, right?
Yes, that should work just fine. :)
You had me at dark chocolate and then I was for sure in when I was coffee ream cheese icing! Wow. I need these cupcakes in my life.
Thank you!
Can I substitute espresso powder for espresso syrup? Should I add some liquid back in if I switch to the espresso powder?
If you don’t have access to coffee syrup, definitely give it a try and see how it goes. If you substitute with powder, definitely add additional liquid back into the recipe.
Is there a way to make the coffee syrup at home?
Absolutely! I don’t have exact measurements or time for you but generally you would brew strong black coffee, heat and combine with sugar with a 2:1 or 1:1 coffee/sugar ratio depending on how sweet you’d like it. Coffee syrup has a thicker consistency than straight coffee, so you’d want to cook it reducing the liquid down a bit until it’s slightly thicker than you started with.
Will have to try this, both things I love. You must be a New England girl (RI to be specific) using coffee syrup. Grew up on that stuff.
New England, yes. :) Enjoy the cupcakes!