Chocolate Cupcakes Cream Cheese Frosting, so delicious!
These cupcakes have a rich chocolate flavor and that chocolate cream cheese frosting lends them a moist, fudgy texture, so delicious!
What I like about this cupcake recipe is that the cake is denser, has more texture than the usual cupcakes. I guess the main difference is that it is made with butter instead of oil.
About the chocolate cream cheese icing, 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 work well, use a hand mixer in this latter case.
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 a 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
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.
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chocolate Cupcakes Cream Cheese Frosting