Ultimate Chocolate Cupcakes with the Ultimate Chocolate Frosting are delicious chocolate cupcakes topped with a smooth creamy chocolate frosting. These amazing moist chocolate cupcakes will be your new favorite! Try my Black Bottom Cupcakes for another delicious cupcake recipe!

Chocolate Cupcake

Ingredients & Substitutions

Chocolate: I prefer using bars of chocolate, chopped, for this recipe. You can substitute chocolate chips in this recipe. Unsweetened cocoa powder is also used in this recipe for additional chocolate flavor.

Coffee: Coffee will enhance the flavor of the chocolate, not overpower it. You can substitute with hot water if desired, but that would affect the flavor.

Room Temperature Ingredients: Using room temperature ingredients (butter, eggs, sour cream, and cream cheese) will help you get the best results when baking these cupcakes.

The Ultimate Chocolate Cupcake!

How to Freeze Chocolate Cupcakes

  • To freeze, first allow the cupcakes to cool. I recommend freezing these cupcakes without the frosting.
  • Place the cooled cupcakes into a labeled and dated freezer-safe container or bag. Store for up to 3 months.
  • Allow the cupcakes to thaw before frosting and serving.
Chocolate Cupcake with Chocolate Frosting

How to Store

Because there is cream cheese in the frosting, you will need to store these cupcakes in the refrigerator in an airtight container. These cupcakes will last up to one week.

The Ultimate Chocolate Cupcake!
chocolate-cupcakes (2)
4.90 from 67 votes

Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Having this classic recipe in your recipe box is a must! These perfect Chocolate Cupcakes are paired with the most amazing Chocolate Frosting. These amazing moist chocolate cupcakes will be your new favorite!

Ingredients

Chocolate Cupcakes

  • ½ cup (1 stick / 113 g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 2 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup (115 g) sour cream, room temperature
  • ½ cup (42 g) unsweetened cocoa powder
  • ¾ cup (95 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt

Chocolate Cream Cheese Frosting

  • 12 ounces semi-sweet chocolate, chips or chopped bar
  • 1 ½ cups (3 sticks / 339 g) unsalted butter
  • 8 ounces cream cheese, room temperature
  • 2 cups (250 g) confectioners' sugar
  • ¼ cup (30 g) unsweetened cocoa powder
  • ¼ cup freshly brewed coffee
  • chocolate sprinkles, optional

Instructions

Chocolate Cupcakes

  • Preheat the oven to 350°F. Line a standard 12-cup muffin pan with liners. Set aside.
  • Add the butter and chocolate to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and smooth (about 1-2 minutes total). Set aside to cool slightly.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, sugar, vanilla, and sour cream. Whisk on medium speed until smooth. (about 1 minute)
  • In a separate bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt.
  • Add the butter and chocolate mixture to the stand mixer and whisk for about 30 seconds, or until smooth.
  • With the mixer on low, slowly sprinkle in the flour mixture, about ¼ cup at a time. Mix until just combined. The batter will be very thick.
  • Fill the cupcake liners ⅔ of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed, and a toothpick should come out mostly clean when inserted in the middle. Allow the cupcakes to cool.

Chocolate Cream Cheese Frosting

  • Add the chocolate to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy (about 1-2 minutes total).
  • To the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese. Slowly pour in the melted chocolate. Scrape the sides as needed.
  • In a separate bowl, whisk together the hot coffee and cocoa powder. If the mixture seems too thick, an additional tablespoon of hot coffee can be added.
  • Add the coffee mixture to the butter mixture. Mix on low until combined.
  • With the mixer still on low, add in the confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
  • Frost the cooled cupcakes, add sprinkles if desired, and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. In my country sour cream isn’t available freely. Instead the diy vetsion, can you substitute with plain yogurt or butter milk.

    1. Hi Jeni, I am part of the iambaker team. We have not made this recipe with cake flour, but it should work. You will probably want to use a bit more cake flour to compensate for the difference. Let us know how it turns out!

  2. I have made these cupcakes before and they are amazing! I am going to make them again for a party and didn’t remember how many cupcakes this recipe yields.

  3. Hola, quiero hacer está receta, pero en mi pueblo no hay crema agria, con que puedo sustituirla, con yogurth?
    Con leche cortada con limón o vinagre?
    Espero su respuesta.
    Felicidades adoro su página, su pastel de chocolate es fabuloso

  4. Thick batter means dry, which is the antithesis of a moist sour cream cake. Unfortunately, I didn’t have time to perfect the moisture ratio. I imagine double the sour cream? Who knows but this needs to be taken down.

    1. That is absolutely NOT what thick batter means. I will not be removing a successful and delicious recipe simply because you are unable to execute it.

      1. It was more like a brownie and not dry at all! These were a huge hit and I’ll make it again. The only thing I might change is halving the frosting recipe, but if you like your frosting at a 1:1 to the cupcake than leave as is.

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