Chocolate Cupcakes with Chocolate Cream Cheese Frosting
| PREP TIME: 25 MIN | COOK TIME: 18-21 MIN | TOTAL TIME: 45 MIN |
A rich, moist homemade chocolate cupcake that’s topped with this unbelievably delicious chocolate cream cheese frosting. You will be making this for every holiday and every birthday!
Ingredients
Chocolate Cupcakes
- 1/2 Cup Dutch Processed Cocoa
- 2/3 Cup All Purpose Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 oz Semi Sweet Chocolate
- 2 Tbsp Sour Cream
- 1/2 Cup Buttermilk or whole milk lifeway kefir
- 1 Cup Sugar
- 2 Eggs(Room Temp)
- 2 Tsp Vanilla
- 1/2 Cup Vegetable Oil
Chocolate Cream Cheese Frosting
- 6oz Cream Cheese(Softened)
- 4oz Unsalted Butter (Room Temp)
- 3Cups Sifter Powdered Sugar
- 1/3 Cup Dutch Processed Cocoa Powder
- 2oz Semi Sweet Chocolate
- 2oz Milk Chocolate
- 1/4 Tsp Vanilla
- 3 Tbsp Milk (Room Temp)
Instructions
Chocolate Cupcakes
- Preheat oven to 350F degrees. Line a 12- Cup muffin pan with cupcake liners. You will get between about 15 cupcakes feel free to add another pan if you don’t want to dispose of the extra batter.
- Sift or Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a medium bowl add your chocolate, buttermilk and sour cream. You can use a double boiler it will take a little longer or microwave for about 45 seconds at a time whisking in between. It will take about one to two rounds for it to mix well. This will look a little odd at first its due to the buttermilk breaking from the heat. This is perfectly fine on the next couple steps the batter will come together beautifully.
- Add your sugar, eggs, vanilla and vegetable oil to your chocolate mixture and whisk until thoroughly combined and smooth.
- Add your dry ingredients into the wet ingredients in two additions. Whisk until combined but do not over mix.
- Pour the batter into the liners 1/3 of the liner. These rise high.
- Bake between 18-21 mins or until a toothpick inserted in the center comes out clean.
Chocolate Cream Cheese Frosting
- Melt the chocolates in the microwave one minute at a time. I melt mine for one minute and mix it together until completely melted.
- In a stand mixer with a paddle attachment beat your butter and cream cheese for 5 minutes in med-high speed until smooth.
- On a separate Bowl Sift together your powdered sugar and your cocoa powder.
- Add your powdered sugar and cocoa powder one cup at a time adding your milk one table spoon at a time together with every cup of powdered sugar.
- Once you have added all your powdered sugar and cocoa add your cooled melted chocolate and vanilla.
- Beat on med speed for 3-5 mins until smooth.
- Frost cooled cupcakes to your liking. I used a 1M piping tip. These go amazing with fresh berries or top with sprinkles or cookie crumbs.
TIPS
- It is so important to not over pour batter into your cupcake liners. These cupcakes rise quite a lot and you do not need too much batter. It will have a longer baking time and your bottoms may burn before the top of your cupcake bakes.
- The butter for your frosting needs to be taken out for 1-2 hours until soft depending not he temperature of your home. The butter will be taken out before your cream cheese. Cream cheese will only need about 30 mins to room temp.
- Store in refrigerator 3-5 days. Take out the desired amount that will; be consumed and allow to room temp about one hour.
- Share your pics with me on social media! #sweetmelibakery
