Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting. These deep chocolate cupcakes with a dark chocolate, cream cheese topping are light yet wonderfully chocolaty. Indulge yourself with this recipe for Devil's Food Cupcakes with Dark Chocolate Frosting. It's a heavenly moist and fudgy chocolate cake topped beautifully with dark.

Cream cheese that's still cold can also cause lumps in your frosting. I always recommend beating the cream cheese and butter together with an electric mixer. Perfect light & fluffy chocolate cupcakes with cream cheese frosting. You can have Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting

It's of Dark chocolate cupcake:.
You need 3 cups of all purpose flour.
It's 1/2 cup of unsweetened cocoa powder.
It's 1 1/2 cups of granulated sugar.
It's 2 tsp of baking soda.
You need 1 tsp of salt.
Prepare 2 cups of warm coffee (freshly brewed).
You need 2 Tbsp of white vinegar (or apple cider vinegar).
You need 4 tsp of vanilla extract.
It's 2/3 cup of pure olive oil (or canola oil).
You need of Frosting:.
Prepare 8 oz (1 package) of cream cheese, softened at room temperature.
You need 1/2 cup of butter, softened at room temperature.
Prepare 2 cups of powdered sugar.
Prepare 1/2 cup of unsweetened cocoa powder.
You need 1/4 tsp of salt.
Prepare 1 tsp of vanilla extract.

The rich chocolate taste of these cupcakes pairs so deliciously with the Then frosted with delicious cream cheese buttercream - you'll be wondering why you didn't always put cream cheese frosting on your chocolate cupcakes. These dark chocolate cupcakes are ultra chocolatey. The chocolate cake portion is dark, rich and decadent but still fluffy. Today I'm going to show you how to make these deliciously moist chocolate cupcakes with cream cheese frosting!

Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting directions

To make the cupcakes: Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee; you can brew instant coffee with 2 cups of hot water (or mix 6 espresso shots with enough hot water equal to 2 cups of liquid).
In a large bowl whisk together 3 cups flour, 1/2 cup cocoa powder, 1-1/2 cups sugar, 2 tsp baking soda and 1 tsp salt..
In a separate bowl, mix together 2 cups coffee, 2 Tbsp vinegar, 4 tsp vanilla extract and 2/3 cup pure olive oil..
Whisk the wet ingredients into the dry ingredients just until they come together.
Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack..
To make the frosting: In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 1/2 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed..
Sift in 2 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min)..
3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes..

Home » Recipes » Cake & Cupcakes. Chocolate Cupcakes with Chocolate Cream Cheese Frosting. My reason for choosing to pair this frosting with this cupcake is because I often get a brownie at a local bakery with a Chocolate Cream Cheese frosting and it goes perfect with the rich. Chocolate Cream Cheese Frosting is the ultimate topping for Keto Chocolate Cupcakes. This rich and decadent icing on top of dense chocolate These chocolate cupcakes were no exception.