Chocolate Cupcakes with Cream Cheese Frosting
This post may contain affiliate links. Please read my disclosure policy.
These homemade Chocolate Cupcakes with Cream Cheese Frosting are soft, fluffy and so rich. They’re perfect for any occasion!
These Chocolate Cupcakes with Cream Cheese Frosting are one of my top favorite cupcake flavor combinations! These rich cupcakes have a moist and fluffy chocolate base topped with a super luscious cream cheese frosting and of plenty of colorful rainbow sprinkles! They’re easy to make and so perfect for any occasion.
Looking for more cupcake recipes? Try my Vanilla Bean Cupcakes, Triple Chocolate Cupcakes or Vanilla Cupcakes with Chocolate Frosting!
Ingredient Breakdown
All-purpose flour – this gives the cupcakes structure.
Granulated & brown sugar – sweetens and tenderizes cupcakes. Either light or dark brown sugar will work.
Cocoa powder – gives the cupcakes their chocolate flavor! I always use natural unsweetened cocoa powder.
Baking soda & baking powder – both leaveners are needed to help the cupcakes rise.
Whole milk – adds flavor, moisture and provides structure.
Vegetable oil – adds moisture and tenderizes cupcakes. Also allows more chocolate flavor to shine through versus butter!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Hot water – enhances chocolate flavor.
How To Make Chocolate Cupcakes with Cream Cheese Frosting
1. Make the Chocolate Cupcakes: in a large bowl combine granulated sugar, all-purpose flour, brown sugar, cocoa powder, baking soda, salt and baking powder. Set aside.
2. In a medium bowl whisk the milk, vegetable oil, eggs and vanilla extract.
3. Fold the wet ingredients into the dry ingredients. Once combined, slowly mix in the hot water. Scoop batter into prepared pans 3/4 full. Bake at 350°F for 18 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
4. Make the Cream Cheese Frosting: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar and vanilla extract until smooth. Add salt to taste. Decorate cooled cupcakes as desired. Store Chocolate Cupcakes with Cream Cheese Frosting in an airtight container for up to 5 days in the fridge.
Pro Tips For Chocolate Cupcakes with Cream Cheese Frosting
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy.
- Do not over fill your cupcake liners. Only fill them 3/4 full. I love this cookie scoop because it fills them with the perfect amount of batter!
- Make sure your water is hot NOT boiling and slowly add it to the batter while stirring so you don’t accidentally cook the eggs.
- Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the frosting will melt and slide off.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Chocolate Cupcakes with Cream Cheese Frosting
Equipment
- Two 12-count cupcake pans
- Stand mixer or hand mixer
Ingredients
Chocolate Cupcakes
- 250 g (1 1/4 cups) granulated sugar
- 210 g (1 3/4 cups) all-purpose flour
- 150 g (3/4 cup) brown sugar
- 60 g (3/4 cup) cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp baking powder
- 240 g (1 cup) whole milk
- 120 g (1/2 cup) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 60 g (1/4 cup) hot water
Cream Cheese Frosting
- 113 g (1/2 cup) unsalted butter, softened
- 8 oz cream cheese, softened
- 390 g (3 1/4 cups) confectioners' sugar
- 1 tsp vanilla extract
- salt, to taste
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F and line two 12-count cupcake pans with paper liners.
- In a large bowl combine granulated sugar, all-purpose flour, brown sugar, cocoa powder, baking soda, salt and baking powder. Set aside.
- In a medium bowl whisk the milk, vegetable oil, eggs and vanilla extract.
- Fold the wet ingredients into the dry ingredients. Once combined, slowly mix in the hot water.
- Scoop batter into prepared pans 3/4 full. Bake for 18 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
Cream Cheese Frosting
- Cream the softened butter until light and fluffy then mix in the cream cheese until combined. Mix in the confectioners’ sugar on low speed until smooth then add the vanilla extract. Add salt, to taste. Decorate cooled cupcakes as desired.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Chocolate Cupcakes with Cream Cheese Frosting in an airtight container for up to 5 days in the fridge.
- Butter: I recommend using unsalted butter in the cream cheese frosting. You can use salted butter, just be sure to omit the salt.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
