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chocolate-cupcakes (2)
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4.9 from 59 votes

Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting

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!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: Ultimate Chocolate Cupcakes with the Ultimate Chocolate Frosting
Servings: 12 -14 cupcakes
Author: Amanda Rettke

Ingredients

Chocolate Cupcakes

  • ½ cup (1 stick or 113g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup (115g) sour cream, room temperature
  • ½ cup (42g) unsweetened cocoa powder
  • ¾ cup (95g) 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
  • cups (3 sticks or 339g) unsalted butter
  • 8 ounces cream cheese, room temperature
  • 2 cups (250g) confectioners' sugar
  • ¼ cup (30g) unsweetened cocoa powder
  • 4 -5 tablespoons brewed hot coffee

Instructions

Chocolate Cupcakes

  • Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  • Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  • In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  • In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  • Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  • Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  • As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  • The batter will be very thick.
  • Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Chocolate Cream Cheese Frosting

  • Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
  • Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
  • In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
  • Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
  • Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
  • Frosting will darken as it sets.
  • Make sure cupcakes are cool before frosting.
  • Garnish with sprinkles (chocolate jimmies) if you want!

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