Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Ingredients

• 2 cups All-Purpose Wheat Flour (250g, sifted, room temperature)
• 1/3 cup Unsweetened Cocoa Powder (30g, unsweetened)
• 1/4 tsp Salt (fine sea salt)
• 1 1/3 cups Granulated Sugar (265g)
• 2 pieces Large Eggs (room temperature)
• 1/2 cup Vegetable Oil (120ml, flavorless oil such as canola, sunflower or corn oil)
• 1 tsp Instant Coffee Powder (optional, adds depth of flavor)
• 1 cup Lukewarm Water (240ml, luke‑warm)
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 170 g Semi‑Sweet Chocolate (chopped)
• 1/2 cup Heavy Cream (120g, 25‑35% fat, at room temperature)
• 1 Tbsp Cocoa Liqueur (optional, adds extra chocolate flavor)
• 1/2 cup Cream Cheese (115g, softened but still cold)
• 1/2 cup Powdered Sugar (65g, sifted)
• 2 Tbsp Unsweetened Cocoa Powder
• 1 cup Cold Heavy Cream (240ml, 35% fat, chilled)

Instructions

1. Preheat Oven

   Set the oven to 350°F (180°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, cocoa powder, salt, baking powder, and baking soda until evenly distributed.

   Time: PT5M

3. Mix Wet Ingredients

   In a separate bowl beat the eggs, then add the vegetable oil, instant coffee powder (if using), and lukewarm water. Mix until smooth.

   Time: PT3M

4. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few streaks are okay.

   Time: PT2M

5. Fill Cupcake Liners

   Line the cupcake pan with paper liners and divide the batter evenly, filling each about half full.

   Time: PT2M

6. Bake Cupcakes

   Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT20M

   Temperature: 350°F

7. Cool Cupcakes

   Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT15M

8. Prepare Chocolate Ganache

   In a microwave‑safe bowl combine the semi‑sweet chocolate, 1/2 cup heavy cream, and optional cocoa liqueur. Microwave in 30‑second intervals, stirring after each, until smooth and glossy.

   Time: PT5M

9. Make Cream Cheese Frosting

   In a clean bowl beat the softened cream cheese, powdered sugar, and 2 Tbsp cocoa powder until smooth. Add the cold heavy cream and continue beating on medium speed until stiff peaks form. Be careful not to overbeat.

   Time: PT7M

10. Assemble Cupcakes

    Pipe or spread a generous layer of the cream cheese frosting onto each cooled cupcake. Drizzle the remaining chocolate ganache over the top. If the ganache is too thick, microwave for a few seconds to thin.

    Time: PT5M

11. Chill Before Serving

    Refrigerate the finished cupcakes for at least 20 minutes before serving to set the frosting.

    Time: PT20M

Nutrition Facts

Calories

230

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Wheat Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsweetened Cocoa Powder: Dutch‑processed cocoa powder
• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Caster sugar
• Instead of Large Eggs: Egg substitute (e.g., flax egg) for vegans
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Instant Coffee Powder: Espresso powder
• Instead of Semi‑Sweet Chocolate: Dark chocolate (70% cacao)
• Instead of Heavy Cream: Half‑and‑half (will be thinner)
• Instead of Cocoa Liqueur: Coffee liqueur, Chocolate syrup
• Instead of Cream Cheese: Neufchâtel cheese (lower fat)
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Unsweetened Cocoa Powder: Dutch‑processed cocoa powder
• Instead of Cold Heavy Cream: Whipping cream

Equipment Needed

• Mixing Bowls
• Whisk or Electric Hand Mixer
• Measuring Cups
• Measuring Spoons
• Cupcake Pan
• Paper Cupcake Liners
• Cooling Rack
• Microwave‑Safe Bowl
• Spatula
• Piping Bag or Spoon (optional)

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature before mixing batter.
• Do not overmix the cupcake batter; mix until just combined.
• Bake until a toothpick comes out clean; avoid overbaking.
• Melt chocolate ganache gently to prevent scorching.
• Beat the frosting to stiff peaks without overbeating, which can turn the cream buttery.
• Allow cupcakes to chill so the frosting sets properly.

Chef Tips from the Video

• Sift the cocoa powder with the flour to avoid lumps.
• Add a pinch of espresso powder for a deeper chocolate flavor without adding coffee taste.
• Use a kitchen scale for precise measurements, especially for flour and chocolate.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individually wrapped cupcakes for up to 1 month; thaw in refrigerator before serving.

Room temperature: Not recommended beyond a few hours as frosting may soften.

Make-Ahead Tips

• Bake the cupcakes a day ahead and store them unfrosted in an airtight container.
• Prepare the chocolate ganache and cream cheese frosting up to 24 hours in advance; keep both refrigerated.
• Assemble the cupcakes just before serving for the freshest texture.

Frequently Asked Questions