Side Pannel
Chocolate Cupcakes with Cream Cheese Frosting
Chocolate Cupcakes with Cream Cheese Frosting
- Recipe Submitted by maryjosh on 01/24/2020
Ingredients List
- For the Cupcakes
- 2/3 cups natural cocoa , sifted
- 1 cup all purpose flour , spooned and leveled
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter , softened to room temperature
- 1/4 cup oil
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup lightly packed brown sugar
- 2 oz semi-sweet chocolate , melted and cooled to room temperature
- 2 teaspoons vanilla
- 2 large eggs
- 1/4 cup sour cream
- 2/3 cups buttermilk
- 1/4 cup warm brewed coffee
- For the Cream Cheese Frosting:
- 3/4 cup unsalted butter softened
- 4 oz brick-style cream cheese
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 3 1/2 to 4 12 cups powdered sugar , sifted
- 1-2 tablespoons whipping cream
Directions
Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers.
In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream.
Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.
Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.
Pour about 1/4 cup of batter into each cavity of the prepared muffin tin. Bake for 16-18 minutes until an inserted toothpick comes out clean.
Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined.
Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. Then turn the mixer to high speed and beat in the whipping cream 1 tablespoon at a time.
Frosting the cupcakes by spooning the batter into a piping bag and piping a swirl (I used a star tip for this) or a knife.
In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream.
Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.
Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.
Pour about 1/4 cup of batter into each cavity of the prepared muffin tin. Bake for 16-18 minutes until an inserted toothpick comes out clean.
Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined.
Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. Then turn the mixer to high speed and beat in the whipping cream 1 tablespoon at a time.
Frosting the cupcakes by spooning the batter into a piping bag and piping a swirl (I used a star tip for this) or a knife.
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