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!
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.
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.
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.
Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting
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.
Did you make this recipe?
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This looks amazing!!! For religious reasons, I don’t drink coffee, though. Is there any possible way to make this without or by substituting the coffee? Thanks for the recipe and help!!
Hot water will work. Just wondering if you would be willing to expand upon your reasons? Is it for lent? 🙂
I dont like coffee either *however i have no problem with a good tiramisu….so im curious if you really even taste the coffee in the frosting? These sound delicious as i love a good chocolate and also love cream cheese frosting but I’d hate to have the coffee taste ruin em for me!
Is it a strong coffee flavor? or a hint of?
Not noticeable at all!
I believe I would probably taste the coffee. My taste sense is very strong. My uncle made cupcakes once and he only put a tsp or Tb of coffee in it and I could taste it easily. No one else noticed it and when I commented about tasting it he couldn’t believe it.
I have been baking this back to back from last 2-3 days.. These are gorgeous abd very very delicate and tasty. By anychace is it ok to bake in the retgular 8inch cake.
And yes, I used plan yogurt instaed of sour cream
How long would I bake these and what preheat setting if I want to do mini cupcakes?
Looks delicious, thanks!
Killer cupcakes! Far more frosting than I needed, even with 15 cupcakes. I will have to make a small cake as soon as I finish stuffing myself with cupcakes. Thanks!
Hi which brand of semi sweet baking chocolate, cocoa , sour cream and all purpose flour do you use?
Thanks
I have made this frosting before and it is THE best chocolate frosting ever! I want to use it again for a different cake, but need the frosting to be a Terra cotta color. Ant suggestions. I could àlways change the type of frosting but dang this frosting is soooo good! Any ideas at all would be appreciated ????
I think I missed somewhere what tip was used for the cupcake frosting. Beautiful blog….can’t wait to give this a try.
Hi
Can i substitute cream with milk?
I followed the recipe step by step but the frosting is too runny and won’t hold its shape. What can I do?
Try adding a bit more sugar.
Hi Amanda in my country we do not habe sour cream only the one you used in tacos or buritos. Can i use that one or is there a recipe to make it?. Thanks
That is the same one! You can use that. 🙂