This post contains affiliate links. Please see our disclosure policy.
These chocolate cupcakes with cream cheese frosting are moist, rich, and taste incredible! They’re not overly sweet and if you love chocolate and cream cheese frosting, you’ll definitely love these!
I seriously can’t get enough of these delicious cupcakes! They’re super easy to make and I love to serve them at birthday parties. If you do not like cream cheese frosting, feel free to serve them with chocolate buttercream instead.
For more of my favorite cupcakes, check out these banana cupcakes and red velvet cupcakes.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Sugar – you’ll need plain granulated sugar for the cupcakes and powdered sugar aka 10x for the cream cheese frosting.
- Butter and Cream Cheese – Make sure it’s unsalted and softened at room temperature.
- Oil – Canola or vegetable oil works for this recipe.
- Sour Cream – If you don’t have sour cream on hand, use plain Greek yogurt. Make sure it’s plain and not the flavored kind.
HOW TO MAKE IT
- Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners.
- In a medium-sized bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Heat ½ cup water in the microwave until boiling. Add the chocolate chips to the hot water to melt. Set aside to slightly cool the mixture.
- In a large bowl, add sugar, egg, buttermilk, sour cream, and vegetable oil and beat with a hand mixer or a whisk until smooth.
- Add the dry ingredients and pour in the chocolate and water mixture slowly, while mixing.
- Divide the batter into the cupcake tin making sure to fill about 2/3 full so that the cupcakes do not rise past the cupcake liner. This is enough for approximately 14 cupcakes.
- Bake the cupcakes for 16 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- To make the cream cheese frosting, mix the softened cream cheese and softened butter with an electric mixer until smooth. Add the powdered sugar and mix for 3-4 minutes or until fluffy.
- Frost the cupcakes, decorate with sprinkles, if desired, and enjoy!
TOP TIPS
- Don’t be alarmed if the chocolate chips don’t melt completely in the hot water, once you add it to the batter it will all come together perfectly.
- Make sure the cupcakes are completely cooled before frosting them otherwise the frosting will melt.
- Don’t overbake these, not even for 1 minute or they will turn out dry. When you take them out of the oven, don’t place them on top of the oven because the heat from the oven will keep them warm.
STORAGE
Place any leftover cupcakes in an air-tight container and store them at room temperature for up to 3 days. You can also refrigerate them for up to 5 days.
Tried these chocolate cupcakes with cream cheese frosting? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Chocolate Cupcakes With Cream Cheese Frosting
Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon Kosher salt
- ⅓ cup hot water
- ½ cup semi-sweet chocolate chips
- 1 egg, room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅓ cup sour cream , room temperature
- ½ cup buttermilk , room temperature
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter , room temperature
- 3 & ½ cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners.
- In a medium-sized bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Heat ½ cup water in the microwave until boiling. Add the chocolate chips to the hot water to melt. Set aside to slightly cool the mixture.
- In a large bowl, add sugar, egg, buttermilk, sour cream, and vegetable oil and beat with a hand mixer or a whisk until smooth.
- Add the dry ingredients and pour in the chocolate and water mixture slowly, while mixing.
- Divide the batter into the cupcake tin making sure to fill about 2/3 full so that the cupcakes do not rise past the cupcake liner. This is enough for approximately 14 cupcakes.
- Bake the cupcakes for 16 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- To make the cream cheese frosting, mix the softened cream cheese and softened butter with an electric mixer until smooth. Add the powdered sugar and mix for 3-4 minutes or until fluffy.
- Frost the cupcakes, decorate with sprinkles, if desired, and enjoy!
Notes
- Don’t be alarmed if the chocolate chips don’t melt completely in the hot water, once you add it to the batter it will all come together perfectly.
- Make sure the cupcakes are completely cooled before frosting them otherwise the frosting will melt.
- Don’t overbake these, not even for 1 minute or they will turn out dry. When you take them out of the oven, don’t place them on top of the oven because the heat from the oven will keep them warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
