This mouthwatering moist chocolate cupcake recipe is a homemade chocolate cupcake topped with a silky chocolate cream cheese frosting.
For the cupcakes:
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) light sour cream
- 2 cups (280g) all-purpose flour
- ½ cup (55 g) natural cocoa powder
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (355 ml) brewed coffee
For the frosting:
- ¾ cups (6 oz) unsalted butter
- 8 ounces cream cheese
- ½ cup +2 tablespoons (69g) cocoa powder
- 6 cups (780 g) powdered sugar
- 2 tablespoons (30 ml) milk or heavy whipping cream
- 1 tablespoon (15ml) pure vanilla extract
For the cupcakes:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting:
- Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
- Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
- Add the cocoa powder and vanilla extract and beat until well combined,
- Next, add the confectionary sugar 2 cups at a time, followed by one tablespoon of heavy whipping cream and vanilla extract and beat for 60-90 seconds until completely smooth.
- Add the remaining powdered sugar and heavy whipping cream and beat until desired consistency, at least 2 minutes.
- In a large piping bag fitted with a large open star pipping tip, pipe the frosting onto the cupcakes. Keep in an airtight container.
- Sour cream: If you need to substitute the sour cream, use nonfat Greek Yogurt
- Coffee: If you need to substitute the coffee, use milk
- To make this as a single layer cake you’ll want to see my Moist Chocolate Cake Recipe
- To make this as a layer cake, you’ll want to see my Chocolate Cake Recipe
- Make Ahead of time: These can be prepared up to 2 days in advance and stored in an airtight container. You can freeze the prepared cupcakes, stored in an airtight container, thaw overnight in the fridge, then bring to room temperature before frosting. I recommend frosting the day you’re serving.
- Frosting options: If you don’t like cream cheese frosting, you can top these with vanilla frosting, or my chocolate buttercream.
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Keywords: chocolate cupcakes, homemade cupcakes, moist chocolate cupcake recipe