After perfecting my classic chocolate cupcakes with cream cheese frosting, I was inspired to create an even more intensely chocolatey version. Because, let’s be honest, can you ever have too much chocolate? This ultimate chocolate cupcake experience was born from that desire for amplified richness and flavor.

The star of these cupcakes, the luscious chocolate cream cheese frosting, is a tried-and-true favorite, borrowed from my popular brownies with cream cheese frosting recipe and even my chocolate cinnamon rolls. It achieves a wonderfully silky-smooth texture, yet it remains perfectly stable and holds its shape beautifully, all thanks to the secret ingredient: cold cream cheese.

The chocolate cupcake base itself is a recipe I’ve relied on for years, consistently delivering a tender crumb and deep chocolate flavor. It’s the same reliable foundation I use for my chocolate salted caramel cupcakes, peppermint chocolate cupcakes, and even my delightful Nutella filled cupcakes. Its versatility and consistent results make it a true winner.

The secret to these cupcakes’ incredible moisture and softness lies in using oil instead of butter in the batter. Oil ensures the cupcakes stay tender and fresh for days, unlike butter which can sometimes lead to a drier texture once cooled. Furthermore, the addition of sour cream (or Greek yogurt, if you prefer!) significantly contributes to their moistness, creating a truly irresistible dessert.

Why You’ll Adore These Double Chocolate Cupcakes!

• Effortless Baking Experience: This recipe is designed for ease, making it perfect even for beginner bakers. The cupcake batter comes together without the need for a mixer, which means less equipment to clean and a quicker path to deliciousness. You’ll be amazed at how simple it is to achieve professional-looking and tasting results right in your own kitchen!
• Simple, Accessible Ingredients: You only need a handful of common pantry staples – just 14 ingredients – to create these magnificent chocolate cupcakes with their rich chocolate cream cheese frosting. There are no fancy, hard-to-find items required. Chances are, you already have most of what you need on hand, ready to transform into a delightful treat.
• The Ultimate Celebration Treat: Whether it’s a birthday, an anniversary, a holiday gathering, or just a Tuesday, these cupcakes are always a welcome addition. Their rich flavor and appealing presentation make them ideal for any celebration. A sprinkle of colorful rainbow sprinkles instantly elevates them for a birthday party, while seasonal sprinkles can customize them for any festive occasion throughout the year.
• Unrivaled Moisture: Thanks to the thoughtful use of oil and sour cream in the cupcake batter, these beauties boast an exceptionally moist and tender crumb that stays soft for days. Say goodbye to dry, crumbly cupcakes – these are a testament to perfect texture.
• Pipeable, Stable Frosting: The chocolate cream cheese frosting is not just incredibly flavorful; it’s also formulated to be wonderfully pipeable, holding its shape beautifully. This allows for elegant decorations, making your homemade cupcakes look as good as they taste.

Gather Your Essential Ingredients

Before you begin your baking adventure, let’s take a closer look at the key ingredients that make these chocolate cupcakes so special. Quality ingredients are the foundation of any great bake, and understanding their role will help you achieve the best possible results.

• Oil: For the ultimate moist chocolate cupcakes, we opt for a neutral oil such as vegetable oil, canola oil, or sunflower oil. The use of oil over butter is crucial here; it creates a wonderfully tender crumb that remains soft and fresh for several days. While a combination of butter and oil (like in my vanilla cupcakes with chocolate frosting) often offers the best of both worlds—flavor and moisture—the robust chocolate flavor in these cupcakes allows oil to shine as the sole fat, also eliminating the need for a mixer in the cupcake batter. It’s a convenient and effective choice.
• Butter: While the cupcakes use oil, butter is essential for achieving the rich, creamy texture of our chocolate cream cheese frosting. Ensure your butter is at room temperature for optimal creaming. If you happen to be out of butter or prefer an alternative, you can always substitute this frosting with my cream cheese frosting without butter recipe.
• Flour: This recipe has been thoroughly tested and perfected using standard all-purpose flour. Its balanced protein content provides the perfect structure for these moist cupcakes. If you’re experimenting with gluten-free options, please note that results may vary; I’d love to hear if you try it with a 1:1 gluten-free baking flour blend!
• Cocoa Powder: To achieve that intense, deep chocolate flavor and rich color in both the cupcakes and the frosting, I specifically use Dutch-processed cocoa powder. It has been treated with an alkali to reduce its acidity, resulting in a darker color and milder flavor compared to natural cocoa powder. This alkaline nature means it reacts differently with leavening agents (baking powder and baking soda), so it’s important not to swap it directly with natural cocoa powder in the cupcake batter. For the frosting, however, you can use natural cocoa powder if Dutch-processed isn’t available, as it doesn’t involve chemical leavening reactions.
• Espresso Powder: Don’t skip this magical ingredient! Just a small pinch of espresso powder acts as a flavor enhancer, significantly intensifying the chocolate notes without making your cupcakes taste like coffee. It’s a secret weapon for deeper, richer chocolate. If you don’t have it, you can omit it, but for the best flavor, I highly recommend including it.
• Cream Cheese: For a firm, pipeable, and wonderfully tangy cream cheese frosting, full-fat cream cheese is non-negotiable. Its higher fat content provides the necessary structure and richness. Crucially, make sure your cream cheese is cold when added to the frosting – this is key to preventing a runny frosting texture. The Philadelphia brand is often a reliable choice for its consistent quality.
• Sugar: Granulated sugar provides sweetness and contributes to the tender texture of the cupcakes. For the frosting, confectioners’ sugar (powdered sugar) is used for its fine texture, which dissolves easily and creates a smooth frosting.
• Eggs: Large eggs at room temperature bind the ingredients, add richness, and contribute to the structure of the cupcakes.
• Baking Powder & Baking Soda: These leavening agents work in harmony with the Dutch-processed cocoa powder to create a light and airy crumb in the cupcakes.
• Salt: Kosher salt balances the sweetness and enhances all the flavors in both the cupcakes and the frosting.
• Vanilla Extract: A good quality vanilla extract complements the chocolate beautifully, adding depth and warmth to both components.
• Sour Cream: Room temperature sour cream is a key ingredient for moisture and tenderness in the cupcakes. Its acidity also helps activate the baking soda. Greek yogurt is an excellent substitute if sour cream isn’t available.
• Hot Water: Used to dissolve the espresso powder and added to the batter, hot water helps bloom the cocoa powder, intensifying its flavor and creating a smooth, somewhat thin batter that bakes into incredibly moist cupcakes.

Step 1: Prepare Dry Ingredients. Begin by preheating your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners (you might need two pans or bake in batches if making more). In a large mixing bowl, combine the all-purpose flour, rich cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Whisk these dry ingredients together thoroughly to ensure they are well combined and free of lumps. This creates the foundation for your delicious cupcakes.

Step 2: Mix Wet Ingredients & Coffee. In a separate bowl or a large measuring jug, whisk together the room temperature eggs, neutral oil, sour cream, and vanilla extract until the mixture is smooth and evenly combined. In another small, separate bowl, whisk the espresso powder with hot water until it is completely dissolved. This hot coffee mixture will intensify the chocolate flavor in your cupcakes.

Step 3: Combine and Form Batter. Pour the prepared wet ingredients mixture into the bowl containing the dry ingredients. Mix gently with a whisk or spatula until they are just combined. Be careful not to overmix, as this can lead to tough cupcakes. Finally, pour in the hot coffee mixture and mix once more until the batter is smooth. Don’t be alarmed if the batter appears quite thin – this is completely normal for super moist cupcakes!

Step 4: Bake and Cool. Fill each cupcake liner approximately ¾ full with the chocolate batter. This allows room for them to rise beautifully without overflowing. Bake in your preheated oven for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Once baked, allow the cupcakes to cool in the pan for about 10 minutes to set before carefully transferring them to a wire cooling rack to cool completely. It’s crucial for them to be entirely cool before frosting.

Step 5: Prepare Frosting Base. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a handheld mixer), beat the room temperature unsalted butter with the confectioners’ sugar on low speed until combined, then increase to high and beat until light and fluffy, about 2-3 minutes. This creaming process incorporates air, making the frosting wonderfully light. Then, add the cocoa powder, vanilla extract, and kosher salt.

Step 6: Finish Frosting & Frost Cupcakes. Add the crucial cold cream cheese to the mixture. Beat on medium speed until all ingredients are well combined and the frosting is smooth and velvety. Be careful not to overbeat once the cream cheese is added, as this can make the frosting too soft. If your frosting seems too thick for piping or spreading, gradually add heavy cream, one tablespoon at a time, until you reach your desired spreadable consistency. Once your cupcakes are completely cool, frost them generously and enjoy your perfectly decadent chocolate treats!

• Moist Chocolate Fudge Cupcakes
• Chocolate Oreo Cupcakes
• Chocolate Salted Caramel Cupcakes
• Moist Vanilla Cupcakes with Chocolate Frosting

Recipe Card: Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Chocolate Cupcakes with Chocolate Cream Cheese Frosting

By Ella Gilbert

These are truly the best chocolate cupcakes you’ll ever make, perfectly paired with a luscious chocolate cream cheese frosting! The cupcakes are incredibly soft and moist, a result of using oil instead of butter in the batter. The chocolate cream cheese frosting is wonderfully rich, intensely chocolatey, and firm enough to hold its shape beautifully, making it ideal for piping. They are perfect for birthday parties, holidays, or any occasion that calls for a truly decadent sweet treat!

Average Rating: 5 out of 5 stars from 1 vote

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Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Course: Dessert
Cuisine: American

Servings: 16 cupcakes
Calories: 388 kcal

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Equipment

• 12 cup cupcake pan
• Large mixing bowls
• Whisks
• Stand mixer (with paddle attachment) or handheld electric mixer
• Measuring cups and spoons (or a kitchen scale for best accuracy)
• Wire cooling rack
• Piping bag and tip (Wilton 1M recommended)

Ingredients

Chocolate Cupcakes

• 1 cup all purpose flour
• 1 cup sugar
• ½ cup cocoa powder (Dutch processed)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 large eggs (room temperature)
• ½ cup vegetable oil (or other neutral oil)
• 1 teaspoon vanilla extract
• ½ cup sour cream (room temperature, or Greek yogurt)
• 1 teaspoon espresso powder
• ½ cup hot water

Chocolate Cream Cheese Frosting

• ¾ cup unsalted butter (room temperature)
• 3 ¾ cup confectioners’ sugar
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 4 oz cream cheese (cold, full-fat recommended)
• ½ cup Dutch processed cocoa powder (or natural for frosting)
• 1 tablespoon heavy cream (optional, for consistency)

Instructions

Make Cupcakes

1. Preheat your oven to 350°F (175°C) and line 16-18 cupcake liners in your cupcake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a mug or small cup, mix together the espresso powder and hot water until the espresso powder has fully dissolved. Set aside.
4. In a large jug or separate bowl, whisk the eggs, oil, sour cream, and vanilla extract until smooth.
5. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix. Then, pour in the hot coffee mixture and mix until the batter is smooth. The batter will be thin.
6. Fill the cupcake liners so they are ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the pan for 15 minutes before carefully removing them and placing them on a wire cooling rack to cool completely.

Make Frosting

1. In a stand mixer fitted with the paddle attachment (or using a large bowl with a handheld mixer), beat the room temperature butter and confectioners’ sugar together on low speed until combined, then increase to high speed and beat until light and fluffy, about 2-3 minutes.
2. Mix in the vanilla extract and salt.
3. Add the cold cream cheese and cocoa powder. Beat on medium speed until everything is well combined and smooth. Be careful not to overmix the cream cheese. If the frosting is too thick, add heavy cream one tablespoon at a time until you achieve your desired pipeable consistency.
4. Once the cupcakes are completely cooled, frost them using your preferred method (a Wilton 1M piping tip works beautifully) and enjoy your decadent treats!

Notes

• Metric Measurements: My recipes are developed and tested using metric grams. I highly recommend using a kitchen scale for accuracy, as cup measurements can be less precise and lead to variations in texture.
• Ingredient Temperature (Cupcakes): For the cupcake batter, ensure all ingredients (including sour cream) are at room temperature unless specified otherwise. This helps them combine smoothly for a consistent batter.
• Ingredient Temperature (Frosting): For the frosting, however, it is crucial that your cream cheese is cold to achieve a firm, pipeable consistency.
• Salt: If you’re using fine table salt instead of kosher salt, halve the amount specified in the recipe. (e.g., 1 teaspoon kosher salt = ½ teaspoon fine salt).
• Sour Cream: If sour cream is unavailable, full-fat Greek yogurt or regular full-fat yogurt can be used as a substitute to maintain moisture and tenderness.
• Cocoa Powder: This recipe uses Dutch-processed cocoa powder for its deep color and milder flavor. Its interaction with leavening agents differs from natural cocoa. For the frosting, if Dutch-processed is not available, natural cocoa powder can be used as there are no leavening reactions involved.
• Storage: Store frosted cupcakes in an airtight container in the fridge for up to 5 days. For optimal flavor and texture, let them sit at room temperature for 30 minutes before serving.

Nutrition

(Nutritional information is an estimate based on ingredients and preparation)

Calories: 388 kcal
Carbohydrates: 51g
Protein: 3g
Fat: 21g
Saturated Fat: 10g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 5g
Trans Fat: 0.4g
Cholesterol: 59mg
Sodium: 230mg
Potassium: 124mg
Fiber: 2g
Sugar: 41g
Vitamin A: 453 IU
Vitamin C: 0.1mg
Calcium: 37mg
Iron: 1mg

Tried this recipe? Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!