Easy Chocolate Cupcake with Rich Chocolate Buttercream and Cream Cheese Frosting Recipe

Introduction

These easy chocolate cupcakes are rich, moist, and perfect for any occasion. With a tender crumb and smooth chocolate frosting, they’re sure to satisfy any chocolate lover’s craving. The recipe includes two frosting options to suit your taste.

Ingredients

• 2 Eggs
• 1 cup Granulated sugar
• 1 1/2 cups Flour
• 1 1/2 tsp Baking powder
• 1 tsp Baking soda
• 1/3 cup Cocoa powder
• 1/2 tsp Kosher salt
• 1/3 cup Vegetable oil
• 1 cup Hot coffee
• 2 tsp Vanilla extract
• 340 g Butter (for frosting)
• 2 cups Powder sugar (for chocolate buttercream frosting)
• 1/2 cup Cocoa powder (for chocolate buttercream frosting)
• 1 tsp Vanilla extract (for chocolate buttercream frosting)
• 150 g Dark chocolate (for chocolate buttercream frosting)
• 230 g Cream cheese, softened (for cream cheese chocolate frosting)
• 115 g Butter, softened (for cream cheese chocolate frosting)
• 1/2 tsp Kosher salt (for cream cheese chocolate frosting)
• 3 1/2 cups Powder sugar (for cream cheese chocolate frosting)
• 1 tsp Vanilla extract (for cream cheese chocolate frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar until well combined.
3. Step 3: Add the hot coffee, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix until smooth and fully combined.
4. Step 4: Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full to avoid overflow during baking.
5. Step 5: Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes in the pan.
6. Step 6: Transfer cupcakes to a wire rack to cool completely before frosting, as frosting warm cupcakes can cause melting.
7. Step 7: For the chocolate buttercream frosting: In a large bowl, beat room temperature butter until light and fluffy. Gradually add half of the powdered sugar and cocoa powder, mixing until combined.
8. Step 8: Add the remaining powdered sugar and vanilla extract, mixing until smooth.
9. Step 9: Melt the dark chocolate and allow it to cool to room temperature, then add it to the frosting mixture. Mix until fully incorporated and smooth.
10. Step 10: For the cream cheese chocolate frosting: Beat softened butter until creamy, then add softened cream cheese and mix until smooth.
11. Step 11: Add powder sugar, cocoa powder, kosher salt, and vanilla extract, then mix well until smooth and fluffy.
12. Step 12: Frost the cooled cupcakes with your choice of frosting and enjoy.

Tips & Variations

• Use hot coffee to deepen the chocolate flavor but avoid boiling water to prevent affecting the batter texture.
• For an extra moist cupcake, substitute half of the vegetable oil with melted butter.
• If you prefer a lighter frosting, cream cheese frosting offers a tangy balance to rich chocolate.
• Garnish cupcakes with chocolate shavings or sprinkles for a festive look.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of hot coffee?

Yes, brewed coffee works well and adds flavor, but make sure it is hot when adding to the batter to help dissolve the cocoa and create a moist texture.

Can I substitute cocoa powder with melted chocolate?

Substituting cocoa powder with melted chocolate requires recipe adjustments due to added fat and sugar. For best results, stick to cocoa powder as stated or find a recipe designed for melted chocolate.

Easy Chocolate Cupcake with Rich Chocolate Buttercream and Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.4 from 89 reviews

This Easy Chocolate Cupcake recipe features moist, rich chocolate cupcakes baked to perfection and topped with decadent chocolate buttercream or cream cheese chocolate frosting. Perfect for any occasion, these cupcakes offer a delightful combination of deep chocolate flavor and creamy frosting that is both simple to prepare and irresistibly delicious.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 2 Eggs
• 1 cup Granulated sugar
• 1 1/2 cups Flour
• 1 1/2 tsp Baking powder
• 1 tsp Baking soda
• 1/3 cup Cocoa powder
• 1/2 tsp Kosher salt
• 1/3 cup Vegetable oil
• 1 cup Hot coffee
• 2 tsp Vanilla extract

For the Chocolate Buttercream Frosting:

• 340 g Butter, room temperature
• 2 cups Powdered sugar
• 1/2 cup Cocoa powder
• 1 tsp Vanilla extract
• 150 g Dark chocolate, melted and cooled

For the Cream Cheese Chocolate Frosting:

• 230 g Cream cheese, softened
• 115 g Butter, softened
• 1/2 tsp Kosher salt
• 3 1/2 cups Powdered sugar
• 1 tsp Vanilla extract
• 1/2 cup Cocoa powder
• 1 Pinch of salt

Instructions

1. Preheat Oven: Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners for easy removal after baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, granulated sugar, and kosher salt until well combined.
3. Add Wet Ingredients: Pour in the hot coffee, vegetable oil, vanilla extract, and eggs into the dry mixture. Stir thoroughly until the batter is smooth and combined.
4. Fill Cupcake Liners: Using an ice cream scoop, fill each cupcake liner about two-thirds full to prevent overflow while baking.
5. Bake Cupcakes: Place the cupcake pan in the preheated oven and bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
6. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them onto a wire rack to cool completely before frosting. Do not frost while cupcakes are warm.
7. Prepare Chocolate Buttercream Frosting: In a large bowl, beat the softened butter with a hand or stand mixer until light and fluffy.
8. Add Sugar and Cocoa: Mix in half of the powdered sugar and the cocoa powder carefully until combined, then add the remaining powdered sugar and mix until smooth.
9. Add Melted Chocolate: Stir the cooled melted dark chocolate into the frosting mixture until well combined and creamy.
10. Prepare Cream Cheese Chocolate Frosting: In another bowl, beat the softened butter until fluffy, then add softened cream cheese and mix until smooth.
11. Incorporate Remaining Ingredients: Add powdered sugar, cocoa powder, a pinch of salt, and vanilla extract to the cream cheese mixture. Beat well until smooth and creamy.

Notes

• Be sure cupcakes are completely cooled before frosting to prevent melting the frosting.
• You can use either the chocolate buttercream or the cream cheese chocolate frosting based on your preference.
• If you prefer a sweeter frosting, adjust powdered sugar quantity accordingly.
• Hot coffee enhances the chocolate flavor and helps achieve a moist texture.
• Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: chocolate cupcakes, easy chocolate cupcakes, chocolate frosting, cream cheese frosting, homemade cupcakes, chocolate dessert