Chocolate Cupcakes with Chocolate Cream Cheese Frosting

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# Chocolate Cupcakes with Chocolate Cream Cheese Frosting

**Rich, Moist, and Perfectly Balanced with a Tangy-Sweet Frosting**

Chocolate lovers rejoice! These chocolate cupcakes with chocolate cream cheese frosting are the ultimate indulgence. The cupcakes are moist, rich, and deeply chocolatey, while the frosting adds a smooth, creamy layer of chocolate goodness with a slight tang from the cream cheese. Whether you're baking for a birthday, holiday, or a mid-week treat, this recipe is sure to satisfy any sweet tooth and impress your guests.

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## Why You’ll Love This Recipe

These cupcakes are not just another chocolate treat — they strike the perfect balance between richness and sweetness. The addition of sour cream in the cupcake batter keeps them extra moist, while the chocolate cream cheese frosting offers a unique depth of flavor that's less sugary than traditional buttercream but just as decadent.

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## Ingredients

### For the Chocolate Cupcakes:

- 1 cup all-purpose flour

- ½ cup unsweetened cocoa powder (preferably Dutch-processed)

- ¾ tsp baking soda

- ½ tsp baking powder

- ¼ tsp salt

- 1 cup granulated sugar

- ½ cup vegetable oil (or canola oil)

- 2 large eggs

- ½ cup sour cream (room temperature)

- ½ cup whole milk

- 1½ tsp vanilla extract

- ½ cup hot water or brewed coffee (for intensified chocolate flavor)

### For the Chocolate Cream Cheese Frosting:

- 8 oz (1 block) cream cheese, softened

- ½ cup (1 stick) unsalted butter, softened

- ½ cup unsweetened cocoa powder

- 2½ – 3 cups powdered sugar

- 1 tsp vanilla extract

- 1–2 tbsp milk or heavy cream (as needed for consistency)

- A pinch of salt

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## Instructions

### Step 1: Prepare the Cupcakes

1. **Preheat your oven** to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.

2. **Mix the dry ingredients**: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. **Combine the wet ingredients**: In a large bowl, whisk together the sugar, oil, eggs, sour cream, milk, and vanilla extract until smooth and fully combined.

4. **Add the dry to the wet**: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. **Add hot water or coffee**: Slowly mix in the hot water or coffee. The batter will be thin — that’s normal and ensures moist cupcakes.

6. **Fill the liners**: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

7. **Bake** for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. **Cool completely** in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting.

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### Step 2: Make the Chocolate Cream Cheese Frosting

1. In a large mixing bowl, **beat the softened cream cheese and butter** together with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes).

2. Add the cocoa powder and mix until well combined.

3. Gradually add the powdered sugar, ½ cup at a time, mixing on low speed until incorporated, then increasing to medium speed until smooth.

4. Mix in the vanilla extract and salt. If the frosting is too thick, add 1–2 tablespoons of milk or cream to reach your desired consistency.

5. **Beat the frosting** for another 1–2 minutes until fluffy.

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### Step 3: Assemble and Decorate

1. Once the cupcakes are completely cooled, use a piping bag fitted with a star or round tip to pipe the frosting on top of each cupcake. Alternatively, spread with a spatula for a rustic look.

2. Garnish with chocolate shavings, mini chips, or sprinkles if desired.

3. Store cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for the best texture and flavor.

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## Pro Tips

- **Use room temperature ingredients** for the frosting to ensure it whips up smoothly.

- **Don’t overmix the batter** once you’ve added the dry ingredients to keep the cupcakes light and tender.

- **Coffee enhances the chocolate flavor** without making it taste like coffee. If you're not a fan, hot water works just fine.

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## Variations

- **Add a chocolate ganache center** for an extra gooey surprise.

- **Top with chopped nuts or caramel drizzle** for extra texture and richness.

- **Make it gluten-free** by using a 1:1 gluten-free baking flour.

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## Final Thoughts

These chocolate cupcakes with chocolate cream cheese frosting are everything a dessert should be — moist, rich, flavorful, and not overly sweet. The tangy frosting adds an unexpected layer of depth that elevates them from ordinary to unforgettable. Whether you're baking for yourself, your family, or a crowd, this recipe is bound to become a favorite in your kitchen.

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