Moist Chocolate Cupcakes with Cream Cheese Frosting Recipe

These cupcakes are easy to make and don’t require a mixer for the cake batter. The base is similar to other favorite chocolate cupcake recipes and uses oil instead of butter, which keeps the crumb tender and moist for days. The frosting is my favorite butter-free cream cheese frosting made with whipped cream as a base, so it’s light and cloud-like.

If you prefer a chocolate cream cheese frosting, use a chocolate version from a trusted cream cheese frosting recipe. For extra variety try mini chocolate cupcakes or chocolate Oreo cupcakes if you’re in the mood for more chocolate.

Why I Love This Recipe!

• The best chocolate cupcakes – this base is my go-to for chocolate cupcakes. Using oil instead of butter keeps them soft and tender. A touch of espresso powder amplifies the chocolate flavor without making the cupcakes taste like coffee.
• Light & airy cream cheese frosting – the frosting starts with whipped cream instead of butter, making the topping light, smooth and fluffy while keeping the tang of cream cheese.

Grab Your Ingredients!

• Cream cheese: use full-fat cream cheese for the best texture and flavor. If your cream cheese comes in tubs with extra moisture, blot it with a paper towel.
• Cocoa powder: this recipe uses dutch-processed cocoa powder. Dutch-processed and natural cocoa react differently with leaveners, so check the label if you’re unsure.
• Heavy cream: cold heavy cream (double cream in some countries) is the base for the frosting and helps produce stable whipped cream.
• Espresso powder: optional but recommended to deepen the chocolate flavor without adding coffee taste.
• Oil: a neutral oil like sunflower, vegetable, or canola keeps the cupcakes moist and tender compared to butter.
• Sour cream: adds tenderness and a soft crumb; full-fat sour cream gives the best results.

Step 1: Preheat the oven to 350°F (175°C) and line a cupcake pan with liners. In a medium bowl, whisk together the flour, sugar, cocoa powder, salt, baking soda and baking powder.

Step 2: In a separate bowl, whisk the eggs, oil, sour cream and vanilla extract until smooth.

Step 3: Pour the dry ingredients into the wet and stir until just combined. Dissolve the espresso powder in hot water and whisk it into the batter until smooth.

Step 4: Fill the liners about three-quarters full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 5: Chill your mixing bowl, then beat the cold heavy cream with the salt, sugar and vanilla until the sugar has dissolved and the cream thickens substantially.

Step 6: On low speed, add cold cream cheese a tablespoon at a time until incorporated. Scrape the bowl, then beat on high for about 3 minutes until the frosting is thick, smooth and spreadable. Use immediately to frost cooled cupcakes.

Ella’s Baking Tips & Tricks

1. Cold ingredients for frosting – keep the cream cheese and heavy cream cold and chill your mixing bowl. Cold ingredients help the whipped cream stay stable and keep the frosting from becoming runny.
2. Let cupcakes cool – ensure cupcakes are completely cool before frosting so the frosting doesn’t melt.
3. Use a kitchen scale – weighing ingredients yields consistent results. Measuring flour or cocoa by volume can easily lead to dry cupcakes if overfilled.

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Thank you!

Ella

Chocolate Cupcakes with Cream Cheese Frosting

Ella Gilbert