These chocolate cupcakes have a rich chocolate flavor and the chocolate cream cheese frosting lends them a moist, fudgy texture, such a delicious treat for all of you chocolate lovers!
This is really my favorite chocolate cupcake recipe whether in texture and rich chocolate flavor, also this chocolate cream cheese frosting is delicious to the max, I could eat it on its own!
What I like about this cupcake recipe is that the cake is denser, has more texture than the usual cupcakes, the main difference is that it is made with butter instead of oil.
About the chocolate cream cheese frosting, the ingredient quantity I am giving makes enough frosting for 12 cupcakes as I piped them on the picture. If you need more frosting, you can double the recipe. Conversely, you may halve the recipe but then I do not recommend making it in your stand mixer as it will be too small a batch to mix well, use a hand mixer in this latter case.
♦ Since the frosting is made with melted chocolate, please do not forget to take the cupcakes out of your fridge about 30 minutes before enjoying so to allow the frosting to come to room temperature
6 tbsp. (84g.), unsalted butter, room temperature
3/4 cups (155g.) sugar
6 tbsp. (86g.) sour cream
2 tsp vanilla extract
3 large egg whites, room temperature
1 cup (130 g.) all-purpose flour
1/3 cup (30 g.) unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
6 tbsp. (90ml) milk
2 tbsp. (30ml) water
5.2 oz. (150 g.) dark chocolate, melted and cooled slightly
5 tbsp. (70 g.) unsalted butter, soft
7 oz. (200 g.) cream cheese
3 cups (330 g.) icing sugar, sifted
1 12 muffin pan – 12 muffin cups
Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake cups
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream butter and sugar together on medium high speed until light and fluffy, about 3-4 minutes
Add sour cream and vanilla extract, mix until incorporated
Add egg whites in two batches, mixing until well combined after each
Into a separate bowl, mix together the flour, cocoa powder, baking powder and salt
Combine milk and water in a small measuring cup
With the mixer on medium/low speed, add half the flour mixture, mix until incorporated, then pour the milk mixture, mix well, lastly pour the other half flour mixture
Finish mixing with a spatula, scraping the sides and checking that there is no more flour at the bottom of the bowl
Fill the liners about halfway and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean
Let cool a few minutes in the pan, then remove to a cooling rack, let cool completely before frosting
Make a water bath/bain-Marie, into a saucepan, boil about 2 inches water, put a heatproof bowl on top, add the chocolate and stir until melted, set aside to cool
In the bowl of your stand mixer fitted with the paddle attachment, add the butter and cream cheese, mix to combine
Add the icing sugar in few increments, mixing well after each addition
Lastly add the cooled melted chocolate, check the consistency, if your frosting is a bit too liquid, add more icing sugar 1 tablespoon at a time, conversely if your frosting is too thick, add 1 teaspoon at a time heavy cream or sour cream
Frost cupcakes the way you like best, I used a Wilton 109 tip called Drop Flower Small
Keep in your refrigerator for a few days, do not forget to take the cupcakes out of your fridge about 30 minutes before enjoying so to allow the frosting to come to room temperature
Check this page to visualize the different types of piping you can get using different tips
Recipe inspired by Lindsay at Life, Love and Sugar, click here for her method.
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