Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Chocolate Cupcakes with Chocolate Cream Cheese FrostingFor years now I have been a part of this ongoing battle between good and evil. Where me is “good” and cupcakes are “evil”. Those damn cuties just won’t give in to me! What is up with that?! Every time I try to conquer them, it ends up in some sort of a disaster, after which I solemnly swear not to attempt them again. Then, time passes, as it tends to do, and the memory of a previous disaster fades enough for me to want to take a shot at it again. And this vicious circle just never ends. What is wrong with me? They seem so easy to make! Anyway, this last time was somewhat a success. Freaking finally, I say! Although, I still would like to take this opportunity to publicly swear that I would never EVER make them again! Only because it still was not fun! But, for that case of recurring “bad memory” I would just leave this recipe here to save myself an agony of an endless hunt for a recipe that works.

Chocolate Cupcakes with Chocolate Cream Cheese FrostingChocolate Cupcakes with Chocolate Cream Cheese Frosting

Chocolate Cupcakes with Chocolate Cream Cheese Frosting
Recipe type: Dessert
Serves: 24
For cupcakes:
  • 1¾ cups all-purpose flour (250 g)
  • ⅔ cup unsweetened cocoa powder (70 g)
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1½ cups sugar (300 g)
  • ¼ cup unsalted butter, at room temperature (60 g)
  • ¼ cup vegetable oil (60 ml)
  • 2 large eggs, at room temperature
  • 1 cup + 2 tbsp milk, at room temperature (280 ml)
  • 1 tbsp apps cider vinegar
  • 2 tsp vanilla extract
For cream cheese frosting:
  • 8 oz cream cheese, at room temperature (225 g)
  • 4 oz butter, at room temperature (110 g)
  • ½ cup unsweetened cocoa powder
  • 2 cups powdered sugar (250 g)
  • ¼ tsp salt
  • 1 tsp vanilla extract
  1. Preheat the oven to 350 degrees F (175C). Line two 12-cup muffin pans with baking cups.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a another large bowl, or in bowl of a standing electric mixer with paddle attachment cream together butter, oil and sugar, scraping down sides of the bowl as needed. Add eggs, one at a time, mixing well after each addition.
  4. With the mixer on the lowest speed, start adding milk in parts, alternating with parts of flour. Add apple cider vinegar and vanilla and mix just until there is no lumps are left.
  5. Distribute batter evenly between the prepared lined muffin cups, filling each about ½ full.
  6. Bake 15-18 minutes or until tops are set and a toothpick inserted in the middle of cupcake comes out clean. Remove from oven and leave in a pan for 10 minutes; then, transfer cupcakes out of the pan onto a cooling rack and let come to room temperature.
  1. In a bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together cream cheese and butter for about 3 minutes until light and creamy, scraping down sides of bowl as needed.
  2. Sift in powdered sugar and cocoa powder to ensure there are no lumps, add salt and mix on low speed until well combined. Scrape down the bowl well then add vanilla and increase to medium-high speed and beat until light and smooth, about 2 minutes.
  3. Pipe the frosting onto cooled cupcakes.

Chocolate Cupcakes with Chocolate Cream Cheese Frosting

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