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Rich and tender chocolate cupcakes topped with smooth cream cheese frosting combine beloved flavors into a simple, made-from-scratch treat. After years of baking in professional kitchens, I refined this chocolate cupcake recipe to be moist, tender, and deeply chocolatey. The tangy cream cheese frosting balances the richness of the cake, making these cupcakes irresistibly good.
Why You’ll Love These Cupcakes
- Rich chocolate cupcakes – A tried-and-true chocolate cake base that produces moist, tender cupcakes with real butter for superior flavor.
- Cream cheese frosting – Velvety, slightly tangy frosting that cuts through the chocolate for perfect balance.
- Made from scratch – Fresh, straightforward ingredients and techniques that deliver bakery-quality results at home.
How to Make Chocolate Cupcakes with Cream Cheese Frosting
- Make the cake batter. Cream room-temperature butter and sugar until light and fluffy. Add eggs and vanilla, then sift in cocoa powder and mix until combined. Alternate adding the sifted dry ingredients and warm water, mixing on low and scraping the bowl as needed so everything incorporates evenly. Finish with a brief higher-speed mix to combine.
- Bake the cupcakes. Portion batter into a lined 12-cup muffin pan — a cookie scoop helps make even cupcakes. Bake at 350°F (175°C) for 20–22 minutes, or until the tops spring back and a toothpick inserted near the center comes out mostly clean. Cool completely before frosting.
- Make the cream cheese frosting. Beat room-temperature butter and cream cheese together until smooth. Add powdered sugar in two additions (adding half first helps reduce dust), plus vanilla and a pinch of salt. Mix just until combined — avoid overmixing, which can make the frosting too soft or cause it to break.
- Frost the cupcakes. Fit a piping bag with your preferred tip (a star tip looks classic) and pipe generous swirls of frosting on cooled cupcakes. Finish with chocolate sprinkles, shavings, or crumbs if desired.
Tips for the Best Chocolate Cupcakes
- Use room temperature ingredients. Allow butter and eggs to come to room temperature so they combine smoothly and produce an even batter.
- Scrape the bowl often. Frequently scrape down the sides and bottom of the mixing bowl to ensure even distribution of ingredients and avoid pockets of unmixed flour or cocoa.
- Don’t overmix the batter. Mix only until the dry ingredients are incorporated to prevent excess gluten development, which can make cupcakes dense.
- Portion the batter evenly. A cookie scoop or measuring tool helps fill liners uniformly so cupcakes bake evenly and look consistent.
Baking Tip: Weigh Your Ingredients!
For consistent, reliable results I recommend weighing ingredients with a kitchen scale instead of relying solely on measuring cups. Gram measurements produce more accurate outcomes and reduce cleanup. If you prefer grams, use the measurements provided in the recipe.
Cupcake FAQs
What is the best way to store the cupcakes?
Frosted cupcakes made with fresh cream cheese frosting can sit at room temperature for up to 8 hours. For longer storage, place them in an airtight container in the refrigerator for up to 3 days. Bring refrigerated cupcakes to room temperature for about an hour before serving for the best texture. Unfrosted (naked) cupcakes store in an airtight container at room temperature for up to 3 days.
Can the cupcakes be frozen?
Yes. Freeze unfrosted cupcakes once completely cool by placing them in a single layer in an airtight container for up to 3 months. Thaw at room temperature, then pipe on fresh frosting before serving.
What piping tip is best for the frosting?
A classic open star tip creates a pretty swirl and holds shape well with cream cheese frosting. A round or French tip will also work depending on your preferred finish.
How should I decorate the cupcakes?
Simple decorations like chocolate jimmies, chocolate shavings, cake crumbs, or mini chocolate chips pair perfectly with the cream cheese frosting and enhance the chocolate flavor.
More Cakes & Cupcakes You’ll Love
- Vanilla Cupcakes with Chocolate Frosting
- Chocolate Pudding Cake
- Chocolate Peanut Butter Snack Cake
- Boston Cream Cupcakes
If you make this recipe and enjoy it, please leave a comment. Happy baking!
Chocolate Cupcakes with Cream Cheese Frosting
Print Recipe
RATE THIS RECIPE
35
22
1
12 cupcakes
Ingredients
For the Chocolate Cupcakes
- 6 Tablespoons (83g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1 large egg + 1 large yolk
- 1 teaspoon vanilla extract
- ⅓ cup (36g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (130g) warm water
For the Cream Cheese Frosting
- ½ cup (1 stick / 113g) unsalted butter, at room temperature
- 8 oz (1 block / 227g) cream cheese, at room temperature
- 2½ cups (300g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Chocolate Cupcakes: Preheat oven to 350°F (175°C). Line a 12-count muffin pan with liners.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs and vanilla slowly, combining after each addition. Scrape the bowl, then sift in the cocoa powder and mix on low until combined. Scrape the bowl again and mix briefly on high for 10–15 seconds.
- Sift the flour, baking powder, baking soda, and salt. Add half the dry ingredients and mix on low, then stream in half the warm water. Mix until just combined, scrape the bowl, then add the remaining dry ingredients and water in the same way. Finish with a few gentle folds to ensure everything is incorporated.
- Use a cookie scoop to portion the batter into liners and bake 20–22 minutes, until cupcakes spring back or a toothpick comes out mostly clean. Cool completely.
- Cream Cheese Frosting: Beat butter and cream cheese until smooth, 1–2 minutes. Add powdered sugar, vanilla, and salt, and mix until fully combined. Avoid overmixing.
- Assembly: Pipe the frosting onto cooled cupcakes using a star or round tip. Top with chocolate shavings or sprinkles and serve.
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HI THERE!
I’m Rachel
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes designed to impress family and friends.
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