Chocolate Cupcakes with Cream Cheese Frosting
Sweet and tangy cream cheese frosting tops decadent, moist chocolate cupcakes in the best Chocolate Cupcakes with Cream Cheese Frosting!
Servings: 16 cupcakes
Ingredients
Chocolate Cupcakes Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon instant espresso or espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 teaspoon salt
- 1/3 cup vegetable oil
- 2 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2/3 cup buttermilk room temperature
Topping
Instructions
- Preheat the oven to 350°F. Line two 12-cup cupcake pans with 16 liners.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, espresso, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the wet ingredients: oil, eggs, granulated sugar, vanilla, and buttermilk until well mixed.
- Pour wet mixture into dry mixture bowl, scraping down the sides of the bowl to get any last wet bits. Whisk together until just combined and no flour patches remain, being careful not to overmix.
- Fill cupcake liners about halfway with batter, any more than that and it will overflow. Bake for 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Mine took 20 minutes.
- Allow cupcakes to cool in the pan for 8-10 minutes, then transfer to a cooling rack to cool completely.
- Once cool, frost with Cream Cheese Frosting and top with sprinkles. Here’s the piping tip I used for these photos.
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Notes
- Storing Instructions: Chocolate cupcakes with cream cheese frosting can be kept at room temperature for up to 2 hours. After that, cupcakes must be refrigerated.
- Refrigeration Instructions: Cupcakes can be kept for up to 1 week in the refrigerator.
- Freezing Instructions: Carefully store cupcakes in an airtight, freezer-friendly container in the freezer for 1-3 months.