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–+ servings

Delish Chocolate Cupcake Recipe

Ultra-moist chocolate cupcakes crowned with a lush chocolate cream cheese swirl. A quick cocoa bloom and brief batter rest deliver bakery-style flavor and crumb with minimal effort.
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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 18

Ingredients
 

Chocolate Cupcakes

  • 1 3/4 cups all-purpose flour, sifted
  • 2/3 cup unsweetened cocoa powder, sifted
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 2 large eggs
  • 1 large egg yolk
  • 1/3 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3/4 cup sour cream, at room temperature
  • 1 cup hot brewed coffee

Chocolate Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 10 ounces full-fat cream cheese, cool but pliable
  • 2/3 cup unsweetened cocoa powder, sifted
  • 4 1/2 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 3-4 tablespoons heavy cream or milk

Instructions

Preparation Steps

  • Heat the oven to 355°F (180°C). Line two 12-cup muffin pans with 18 paper liners total.
  • Bloom the cocoa: In a heatproof bowl, whisk the cocoa powder with the hot coffee until smooth and glossy. Set aside to cool for 5 minutes.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
  • In a separate bowl, whisk the eggs, egg yolk, oil, vanilla, and sour cream until silky. Stream in the cooled cocoa-coffee mixture and whisk until uniform.
  • Add the dry ingredients to the wet in two additions, folding gently with a spatula just until no dry streaks remain. Scrape the bowl, then let the batter rest for 5 minutes to hydrate.
  • Portion the batter into liners, filling each about 3/4 full. Bake 13–15 minutes, rotating the pans halfway, until a tester comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
  • Make the frosting: In a stand mixer (paddle) beat the butter, cocoa, vanilla, and salt on medium-high for 2 minutes until fluffy and dark. Mix in 2 cups of powdered sugar on low. Add 2 tablespoons cream and beat smooth.
  • Add the cream cheese in chunks and beat on medium just until creamy and lump-free, 1–2 minutes. Add the remaining powdered sugar and enough cream to reach a soft, pipeable consistency; beat 1–2 minutes. If warm, chill the frosting for 10 minutes before piping.
  • Transfer frosting to a large piping bag fitted with an open star tip and swirl generously onto cooled cupcakes.

Notes

Pro tip: For the softest crumb, pull the cupcakes as soon as a few moist crumbs cling to the tester—overbaking dries chocolate quickly. Because the frosting contains cream cheese, store cupcakes covered in the refrigerator for up to 4 days; bring to room temperature before serving for the best texture.
This recipe is an original creation inspired by classic Delish Chocolate Cupcake Recipe flavors. All ingredient ratios and instructions are independently developed.